Scholarly record

SUSTAINABLE REFORMULATION STRATEGIES FOR IMPROVING THE NUTRITIONAL PROFILE OF ARTISANAL PORK PATE

Corina Iuliana Megyesi, Gabriel Stelian Bujanca, Ariana Bianca Velciov, Mariana Atena Poiana, Laura Radulescu

Abstract

In recent years, growing consumer interest in traditional and minimally processed foods has encouraged the development of artisanal meat products with improved nutritional characteristics. Among these, pork pate remains a widely consumed product whose quality is strongly influenced by formulation and raw material selection. The sustainable use of animal-derived resources, including nutrient-rich organs, has gained increasing relevance in food production, as these materials are still insufficiently valorized, their nutritional and health benefits are often overlooked, and they are frequently regarded as low-value by-products. The present study aims to develop and evaluate sustainable reformulation strategies for improving the nutritional profile of artisanal pork pate. Starting from a traditional formulation containing 20% pork liver and 25% fat, a series of experimental variants were produced by gradually increasing liver content from 20% to 40% in 5% increments, accompanied by a corresponding reduction in fat content from 25% to 5%. This approach is based on the substitution of fat with pork liver, a by-product of the meat industry recognized for its high nutritive value and health promoting potential. Organoleptic assessment focuses on key sensory attributes, using a 5-point quality scale to ensure objective evaluation across formulations. In parallel, physicochemical analyses provide quantitative insights into product composition, including water content, total dry matter, lipid and protein levels, as well as sodium chloride concentration. The findings of this study shows that reformulation can improve the nutritional value of artisanal pork pate and support the sustainable use of animal-derived resources.

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