Journal of the Science of Food and Agriculture
Journal of the Science of Food and Agriculture
5 years ago

Effect of liver pâté enrichment with flaxseed oil and flaxseed extract on lipid composition and stability.

Ryszard Kowalski, Agnieszka Bilska, Martyna Błaszyk, Katarzyna Waszkowiak, Magdalena Rudzińska
Nowadays, an increase interested of food technologists in an improvement of meat products' nutritional value, especially their lipid profile, and shelf-life is remarked. The aim of the study was to determine the effect of animal fat replacement with flaxseed oil (20%) and flaxseed extract addition (0.05%-0.25%) on the changes in composition and stability of liver pâté lipid fraction.

Publisher URL: http://doi.org/10.1002/jsfa.8928

DOI: 10.1002/jsfa.8928

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