Evaluación de la Calidad del Paté Elaborado con Hígados de Diferentes Especies de Animales de Abasto 2011

Abstract

This research was developed in the center of meat production, Faculty of animal Science of the ESPOCH and aimed at the evaluation of the quality of liver pate with different species of animals for slaughter. Livers were used beef, pork y chicken and design a formula for making pate only for the three species. The elaborate pates underwent bromatological evaluation, microbiological and acceptability. The results, determined the fat content is very high so that its use should be occasional and in small quantities. The manhole provides the best sensory characteristics is the chicken, the contributions of the protein are lower than those reported in livers only one reason that the formulation was used in 66.6 gr per 100 gr of pate. The preparation of pate is a commercial alternative to using the liver of food animals