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Effect of liver pâté enrichment with flaxseed oil and flaxseed extract on lipid composition and stability.

Authors
  • Bilska, Agnieszka1
  • Waszkowiak, Katarzyna1
  • Błaszyk, Martyna1
  • Rudzińska, Magdalena1
  • Kowalski, Ryszard1
  • 1 Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznań, Poland. , (Poland)
Type
Published Article
Journal
Journal of the Science of Food and Agriculture
Publisher
Wiley (John Wiley & Sons)
Publication Date
Feb 01, 2018
Identifiers
DOI: 10.1002/jsfa.8928
PMID: 29388690
Source
Medline
Keywords
License
Unknown

Abstract

The study showed that a storage-stable meat product - liver pâté - characterized by a high nutritional value can be designed through the addition of flax oil rich in unsaturated fatty acids and flaxseed extract. The addition of 0.05% of the extract was found to be sufficient to improve the liver pâté's oxidative stability; it can thus be recommended for this type of product. © 2018 Society of Chemical Industry.

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