ArticleFoods (Basel, Switzerland)2025
Functional and Sensory Properties of Pâtés Formulated with Emulsions from Chicken By-Products.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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1 citing paper in PubMed.
- Rapeseed Oil-Based Collagen-Agar Emulsion Gel as an Alternative Fat Raw Material in Model Liver Pâté-Type Meat Systems.Foods (Basel, Switzerland) · 2026Article
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8 authors.
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Abstract
This study evaluated the potential of chicken by-products (hearts, gizzards, and skin) as functional raw materials for protein-fat emulsions to partially replace animal fat in pâtés. Five variants of pâté (PV1-PV5) were prepared, including a control without emulsion and four samples with increasing emulsion levels. Emulsions were formulated from chicken by-product mixtures and vegetable oil with potato starch, sodium bicarbonate, and salt to improve solubility and viscosity. The chemical composition of by-product mixtures varied with organ ratio: heart-rich mixtures supplied higher protein, supporting emulsion stability, whereas skin-rich mixtures contributed more fat for texture. Emulsion composition ranged from 6.6-8.1% protein, 19.1-28.4% fat, and 56.7-66.9% moisture. Functional properties depended on formulation balance: water-holding (58-67%), fat retention (70-83%), emulsifying capacity (50-62%), and stability (47-55%). Variant 5 achieved the most favorable combination of composition, stability, and viscosity. In pâtés, emulsion addition reduced protein and fat but increased ash and carbohydrate contents (
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