The Effect of Replacing Water with Tiger Nut Milk (Horchata) Liquid Coproduct on the Physicochemical Properties and Oxidation (Haemopigments and Lipids) of a Cooked Pork Liver Meat Product
Elena Sánchez-Zapata, Estrella Sayas-Barberá, José A. Pérez-Alvarez and Juana Fernández-López*
IPOA-Research Group (UMH-1 and REVIV-Generalitat Valenciana), Agro-Food Technology Department, Miguel Hernández University, Ctra. Beniel km 3.2, E-03312 Alicante, Spain
Article history:
Received May 31, 2012
Accepted November 20, 2012
Key words:
tiger nut, liquid coproducts, haemopigments, oxidation, country-style pork liver pâté
Summary:
Tiger nut milk liquid coproduct (TLC) can be used as an ingredient in the food industry because it is a valuable source of natural antioxidants (phenolic compounds). This study analyses the effect of replacing water (50 or 100 %) with different concentrations of TLC in cooked pork liver pâté by measuring the chemical composition, haemopigment and lipid oxidation, physicochemical and sensory characteristics of the obtained product. The pork liver pâtés obtained using this liquid (50 and 100 % of water replacement) had a similar protein and ash content, but the moisture decreased (p>0.05) while the fat content increased (p<0.05). However, pâtés with added TLC had higher haeme iron content, and showed a lower degree of metmyoglobin formation than the control pâté. Their physicochemical properties (colour, reflectance spectrum, pH and aw) were not modified (p>0.05) by the addition of TLC and their overall acceptance was better. TLC appears to be a valuable alternative for use in the formulation of country-style pork liver pâté (pâté de campagne), while at the same time, reducing waste from tiger nut processing industry, thus increasing its ecoefficiency.
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