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The Effect of Adding Degreased Flaxseeds on the Quality of Pates
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1  Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences-SGGW, 02-787 Warsaw, Poland
Academic Editor: Antonello Santini


The aim of the research was to determine the effect of the addition of defatted flaxseeds (3.0%, 6.0%, 9.0%, 12.0%, 15.0%) on the selected quality features of liver pates. The quality of pates was characterized on the basis of sensory assessment and pH, water activity, water holding capacity, dripp loss during refrigerated storage, color and texture parameters. Results of the analysis showed that degreased flaxseeds addition at a level 3% had no significant impact on most of the analyzed physico-chemical and sensory characteristics of pate. It was found that higher level (especially 12–15%) of flaxseeds reduced pates’ sensory quality, mainly by increasing the intensity of the taste of the seeds. The largest tested addition of flaxseeds to the stuffing of pates resulted also in changing color parameters by lowering the lightness (L*) and increasing the yellowness (higher +b* value), as well as increasing the penetration force, hardness and lowering the cohesiveness of the products. The positive effect of addition of degreased flaxseeds, besides adding the health value of pate, was also the improved water holding capacity and reduced mass loss during refrigerated storage.

Keywords: degreased flaxseeds; pate; quality of product