Microencapsulated Healthy Oil Mixtures to Enhance the Quality of Foal Pâtés

Abstract

This study aimed to evaluate the use of microencapsulated oil mixtures as partial animal fat replacers and their effects on the physicochemical, nutritional and sensory qualities of foal pâtés. Three different batches were manufactured: a control (CON) formulation, with foal dorsal subcutaneous fat (30 g/100 g), and treatments 1 and 2 (T1 and T2), with 50% of the animal fat replaced by microcapsules containing algal oil mixed with walnut oil (T1) or pistachio oil (T2). The reformulated samples presented significant (p p > 0.05) the texture or lipid oxidation of the samples. Furthermore, both microencapsulated oil mixtures significantly (p p p > 0.05) differences among samples. Hence, the outcomes indicated that the incorporation of these microencapsulated oil mixtures as partial animal fat replacers, especially the T1 mixture, represents a promising strategy to obtain healthier foal pâtés, without compromising consumer approval.

Keywords

• foal meat product
• healthy pâté
• physicochemical properties
• nutritional value
• sensory acceptance