Influence of variable proportions of lamb meat and liver on physical, chemical and sensory traits of pâté

Cilj ovog rada bio je utvrditi utjecaj promjenjivih udjela janjećeg mesa i jetre na fizikalna, kemijska i senzorska svojstva paštete. U tu svrhu pripremljena su tri tretmana pašteta (oznake A, B, i C) s promjenjivim udjelima janjećeg mesa i jetre: A (50 % mesa i 10 % jetre), B (40 % mesa i 20 % jetre) i C (30 % mesa i 30 % jetre) te identičnim udjelima ostalih sastojaka u sva tri tretmana. Nakon toplinske obrade i hlađenja pašteta provedeno je instrumentalno mjerenje boje i aktiviteta vode, utvrđivanje osnovnog kemijskog sastava, intenziteta senzorskih svojstava pomoću 8 educiranih ocjenitelja te dopadljivosti pomoću 88 slučajnih ispitanika. Istraživanjem je utvrđena značajno manja vrijednost crvenila (a*) i veća vrijednost žutila (b*) u paštetama Tretmana C u odnosu na Tretman A, dok u vrijednostima svjetline (L*) pašteta nije bilo značajne razlike između tretmana. Sadržaj proteina bio je značajno manji u paštetama Tretmana C, dok se energetska vrijednost, osnovni kemijski sastav (sadržaj vode, masti, pepela, soli i ugljikohidrata) i aktivitet vode pašteta nisu značajno razlikovali između tretmana. Intenzitet smeđe boje, zrnatost, ljepljivost i aroma jetre bili su značajno većih vrijednosti kod pašteta Tretmana C. Značajno veća dopadljivost izgleda presjeka ustanovljena je kod pašteta Tretmana A dok se ostala svojstva dopadljivosti nisu značajno razlikovala između tretmana.The aim of this work was to determine the influence of variable proportions of lamb meat and liver on the physical, chemical and sensory properties of the pâté. For this purpose, three pâté treatments (designations A, B and C) were prepared with different proportions of lamb meat and liver: A (50% meat and 10% liver), B (40% meat and 20% liver), and C (30% meat and 30% liver), and identical proportions of other ingredients in all three treatments. After heat treatment and cooling of the patties, the colour and activity of the water were measured instrumentally, the basic chemical composition was determined, as well as the intensity of sensory traits by 8 trained assessors, and the likability by 88 randomly selected subjects. The study revealed a significantly lower value for redness (a*) and a higher value for yellowness (b*) in the patties of treatment C compared to treatment A, while there was no significant difference in the values for lightness (L*) of the patties between treatments. The protein content was significantly lower in the patties of treatment C, while the energy value, the basic chemical composition (content of water, fat, ash, salt and carbohydrates) and the water activity of the patties did not differ significantly between treatments. The intensity of brown colour, graininess, stickiness, and flavour of the liver were significantly higher in the patties of treatment C. Treatment A patties had significantly higher cross-section likability, while other likability characteristics did not differ significantly between treatments