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THE IMPACT OF AVOCADO ADDITION ON NUTRITIONAL COMPOSITION AND ORGANOLEPTIC PROPERTIES OF CHICKEN LIVER PATE
Abstract
Our study explored the impact of adding avocado to chicken liver pate, focusing on both nutritional composition, oxidative stability and organoleptic (sensory) characteristics. By incorporating avocado, we aimed to create a healthier, more nutritious alternative to traditional pate. Nutritional analysis included determining protein, fat, minerals, water, salt, carbohydrate content, and energy value. The results showed that adding avocado led to a decrease in fat content and an increase in beneficial omega-3 fatty acids and dietary fiber. Peroxide value (PV), TBA value and total oxidation (TOTOX) were determined to assess oxidative stability. These changes significantly improved the pate-s nutritional profile, making it a healthier choice. We also evaluated organoleptic properties, assessing the pate-s taste, smell, texture, and color. Sensory analysis was conducted with a panel of participants who rated the avocado pate on these attributes. The feedback indicated that the avocado-enhanced pate was well-received, with positive ratings for its appearance, flavor, and smooth consistency. The fresh taste of avocado complemented the richness of the chicken liver, while the bright green color added visual appeal. In conclusion, the addition of avocado to chicken liver pate not only improved its nutritional content but also maintained or enhanced its sensory qualities. This suggests that avocado pate is a flavorful and healthy alternative, appealing to consumers looking for both nutrition and taste.
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