Effects of coenzyme Q10, α-tocopherol and ascorbic acid on oxidation of cholesterol in chicken liver pâté

Influence of Heat Treatment on the Chemical, Physical, Microbiological and Sensorial Properties of Pork Liver Pâté as Affected by Fat Content

The novelty of this study is the investigation of the effect of different heat treatments and, simultaneously, the effect of different fat levels on the quality of pork liver pâtés. Hence, this study aimed to evaluate the effect of heat treatment and fat content on selected properties of pork liver pâté. For this purpose, four batches of pâtés with two different fat contents (30 and 40% (w/w)) and two different heat treatments (pasteurisation: target temperature 70 °C, holding time of 10 min; sterilisation: target temperature 122 °C, holding time of 10 min) were manufactured. Chemical (pH, dry matter, crude protein, total lipid, ammonia, and thiobarbituric acid reactive substances (TBARS)), microbiological, colour, textural, rheological, and sensory analyses were performed. Both different heat treatment and fat content affected most of the parameters observed. Sterilisation ensured the commercial sterility of the manufactured pâtés, resulting in elevated TBARS values, hardness, cohesiveness, gumminess and springiness, and increased rheological parameters (G', G″, G*, and η*), as well as colour changes (decrease in L* and increase in a*, b*, and C* values) and deterioration of appearance, consistency, and flavour also being detected (p < 0.05). Higher fat content caused similar variations in the textural and viscoelastic properties, i.e., the increase in hardness, cohesiveness, gumminess and springiness, and also in G', G″, G*, and η* (p < 0.05). However, the colour and sensorial parameters changed in different ways compared to the changes induced by the sterilisation effect. Overall, the observed changes might not be desirable for some consumers and further research would be appropriate to improve especially the sensorial attributes of sterilised pork liver pâtés.

The effect of dietary coenzyme Q10 supplementation on egg quality and liver histopathology of layer quails under cadmium challenge

The demand for quail eggs has been increased over the last decade due to its beneficial nutritional quality characteristics; however, different nutritional and environmental stressors adversely impact the quality of the produced eggs. This study was conducted to investigate whether dietary supplementation of coenzyme Q10 (CoQ10) could mitigate the negative impact of cadmium (Cd) administration on egg quality and liver histopathology. A total of 162 six-week-old laying Japanese quail (Coturnix japonica) were randomly allotted into three experimental groups. Treatments were as follows: (1) negative control (NC): feeding basal diet; (2) positive control (PC): feeding basal diet and Cd administration; and (3) CdQ10: feeding basal diet supplemented with CoQ10 (900 mg/kg diet) and Cd administration. Cadmium (10 mg/kg BW) was subcutaneously administrated at 10 and 11 weeks of age (woa). Feed conversion ratio (FCR), egg production, egg mass, mortality rate, Cd residue in egg, liver histopathology, and some internal and external egg quality indices were evaluated. Administration of Cd increased FCR in the PC group, but supplementation of CoQ10 partially ameliorated the impact of Cd on FCR (p < 0.05). Cadmium administration decreased both egg production and egg mass; however, CoQ10 supplementation partially mitigated these adverse effects of Cd injection in the CdQ10 compared to the PC group (p < 0.05). Cadmium decreased eggshell thickness and Haugh unit in PC quail compared to both NC and CdQ10 quail (p < 0.05). Moreover, egg yolk colour intensity was enhanced by CoQ10, where a* and b* indices were higher in CdQ10 compared to PC (p < 0.05). In conclusion, the current results demonstrate the beneficial effects of dietary CoQ10 supplementation on liver histopathology and some egg quality indices of Cd-challenged quail.

Physicochemical characteristics of sheep and goat pâtés. differences between fat sources and proportions

The physicochemical composition of sheep and goat pâtés with different sources and percentage of fat (10% and 30%; pork belly or olive oil) were evaluated. A low-fat content (9.7–18.2%) was observed in the pâtés comparing with similar meat products. Cholesterol was lower in pâtés with olive oil than with pork fat. The source of fat (pork belly or olive oil) and the proportion of fat influenced significantly the fatty acid profile. Pâtés with olive oil have lower saturated fat content and highest monounsaturated fat while and goat meat pâtés have higher polyunsaturated fat content The polyunsaturated versus saturated fatty acids ratio varying from 0.21 to 0.39 and the total unsaturated fatty acids showed that sheep and goat pâtés are balanced products and could be an interesting way to the added value of animals with low commercial and consumer acceptability.

Inhibition of cholesterol oxidation products (COPs) formation in emulsified porcine patties by phenolic-rich avocado (Persea americana Mill.) extracts

The effect of phenolic-rich extracts from avocado peel on the formation of cholesterol oxidation products (COPs) in porcine patties subjected to cooking and chill storage was studied. Eight COPs (7α-hydroxycholesterol, 7β-hydroxycholesterol, 7-ketocholesterol, 20α-hydroxycholesterol, 25-hydroxycholesterol, cholestanetriol, 5,6β-epoxycholesterol, and 5,6α-epoxycholesterol) were identified and quantified by GC-MS. The addition of avocado extracts (∼600 GAE/kg patty) to patties significantly inhibited the formation of COPs during cooking. Cooked control (C) patties contained a larger variety and greater amounts of COPs than the avocado-treated (T) counterparts. COPs sharply increased in cooked patties during the subsequent chilled storage. This increase was significantly higher in C patties than in the T patties. Interestingly, the amount of COPs in cooked and chilled T patties was similar to those found in cooked C patties. The mechanisms implicated in cholesterol oxidation in a processed meat product, the protective effect of avocado phenolics, and the potential implication of lipid and protein oxidation are thoroughly described in the present paper.