348 Chapter 19
includes 40% to 80% ground lean meats
(3% – 8% fat), up to 15% fat substitute, 15% –
50% added water, 1.2% – 2.4% nitrite salts,
and up to 0.3% phosphates. The authors
reported that the meat emulsion undergoes
proteolytic digestion and cooking, and when
later subjected to hydrostatic pressure
( > 400,000 kPa) for enough time, obtains < 4.5
protease units/g p â t é. The product spreads
better than traditional p â t é s.References
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of Food Microbiology 26 : 199 – 218.
Braun , P. , K. Fehlhaber , C. Klug , and K. Kop. 1999.
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by spoilage - causing bacteria: A possible basis for
improved shelf - life estimation. Food Microbiology
16 : 531 – 540.
Consumer Eroski. http://www.consumer.es/web/es/
alimentacion/aprender_a_comer_bien/curiosidades/
2008/01/19/145977.php. Site describing commercial
characteristics of liver p â t é and p â t é de foie gras.
Crang , A. , M. Sturdy , and J. Bowcott. 2006. Bottled and
canned meat products. II. Processing requirements for
domestic methods. Journal of the Science of Food and
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Daubert , C. R. , J. A. Tkachuk , V. D. Truong. 2007.
Quantitative measurement of food spreadability
using the vane method. Journal of Texture Studies
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processing. Food Technology 45 ( 1 ): 77 – 85.
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Engineers ’ Handbook. New York : McGraw Hill.
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pat é enriched with dietary fi bre extracted from potato
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products of the shelf stable product and intermediatesupport that strain at yielding may also be
important.
Low - Fat P â t é
In emulsifi ed low - fat meat, the disperse
phase is partially or totally replaced by other
materials that contribute to the formation of
a similar two - phase physical system. Fat sub-
stitutes are substances such as starch, hydro-
colloids, nonfat dry milk, gums (pectin,
carrageenan, gellan, xanthan, locust bean,
etc.), and plant proteins. Other carbohydrates,
such as starches (preferably pregelatized
starch), develop instant and stable viscosity;
konjac fl our also acts as a substitute for fat
particles. These ingredients also provide
gelling and texturizing properties; they bind
juice and brine, control syneresis, improve
sliceability, and increase product yield.
Protein - polysaccharide co - gelling allows a
reduction in lipid content. Kaack and others
(2006) studied the effect of fi ber with high
cellulose content in reduced - fat pig liver
pat é , and found that this product had better
fl avor and texture than the original product.
One of the main problems with low - fat
pastes is developing good spreading charac-
teristics. Patel and Gupta (2006) describe a
low - fat spread based on soy. The formulation
also included skim - milk powder; sodium
citrate to increase fl owability and decreased
oiling - off of the fi nished product; carra-
geenan and guar gum to effectively enhance
spreadability; plasticizers (sorbitol and
glycerol) that favored viscosity, texture,
and fl avor characteristics; and annatto and
β - carotene as colorants. The spread had
distinctly superior spreadability properties,
keeping for about three months at refrigera-
tion temperature.
A U.S. patent (5693350) describes a
process for the preparation of a meat p â t é
having low - fat content. In the patent descrip-
tion, the expression “ p â t é having a low - fat
content ” designates p â t é s having a total fat
content of less than 10%. The formulation