Effect of fat replacement by olive oil on the physico-chemical properties, fatty acids, cholesterol and tocopherol content of pâté

R. Domínguez; R. Agregán; A. Gonçalves; J. M. Lorenzo

doi:10.3989/gya.0629152

Autores/as

R. Domínguez Centro Tecnológico de la Carne de Galicia
R. Agregán Centro Tecnológico de la Carne de Galicia
A. Gonçalves Escola Superior Agrária, Instituto Politécnico de Bragança
J. M. Lorenzo Centro Tecnológico de la Carne de Galicia

DOI:

https://doi.org/10.3989/gya.0629152

Palabras clave:

Aceite de oliva, Pâté, Substitución de grasa, Valor nutricional

Resumen

Este estudio se realizó para investigar el efecto del aceite de oliva como substituto de grasa dorsal sobre las propiedades físico-químicas, ácidos grasos y contenido en colesterol y α-tocoferol de pâté. La substitución de la grasa dorsal por aceite de oliva al 50% y al 100% no afectó al contenido de humedad, grasa y proteína, mientras que incrementó la intensidad de color amarillo. Con respecto a los parámetros de textura, el pâté reformulado presentó una menor dureza, cohesividad, gomosidad y masticabilidad. El uso de aceite de oliva también afectó significativamente al perfil de los ácidos grasos. El contenido de ácidos grasos monoinsaturados incrementó, mientras que el contenido de ácidos grasos saturados y poliinsaturados disminuyó a medida que la grasa dorsal fue reemplazada por aceite de oliva. El reemplazo de la grasa de cerdo mejoró todos los índices nutricionales, disminuyendo los índices aterogénico y trombogénico mientras que aumento el ratio h/H. A su vez, el contenido en α-tocoferol incrementó y la cantidad de colesterol disminuyó con la adición de aceite de oliva. Por tanto, el uso de aceite de oliva nos proporciona un pâté con altos niveles de C18:1n9c y ácidos grasos monoinsaturados, antioxidantes naturales como α-tocoferol y una menor cantidad de colesterol. Como conclusión general, el reemplazo de grasa por aceite de oliva nos permite obtener un producto más saludable.

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Citas

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