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Title: THE IMPACT OF AVOCADO ADDITION ON NUTRITIONAL COMPOSITION AND ORGANOLEPTIC PROPERTIES OF CHICKEN LIVER PATE
THE IMPACT OF AVOCADO ADDITION ON NUTRITIONAL COMPOSITION AND ORGANOLEPTIC PROPERTIES OF CHICKEN LIVER PATE

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Ileana Cocan; Monica Negrea; Ersilia Alexa; Calin Jianu; Diana Radu
10.5593/sgem2024v/6.2/s24.17
10.5593/sgem2024v/6.2
1314-2704
978-619-7603-78-1
English
24
6.2
•    Prof. DSc. Oleksandr Trofymchuk, UKRAINE 
•    Prof. Dr. hab. oec. Baiba Rivza, LATVIA
Biotechnology for Sustainable Solutions. Bioengineering
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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This research paper is supported by the project “Strengthening the research-innovation ecosystem within USVT”, project code CNFIS-FDI-2023-F-0343, Institutional development projects-National Council for Financing Higher Education (CNFIS).
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https://doi.org/10.5593/sgem2024v/6.2/s24.17
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Proceedings of 24th International Multidisciplinary Scientific GeoConference SGEM 2024
24th International Multidisciplinary Scientific GeoConference SGEM 2024, 27 - 30 November, 2024
Proceedings Paper
STEF92 Technology
International Multidisciplinary Scientific GeoConference Surveying Geology and Mining Ecology Management, SGEM
SWS Scholarly Society; Acad Sci Czech Republ; Latvian Acad Sci; Polish Acad Sci; Russian Acad Sci; Serbian Acad Sci and Arts; Natl Acad Sci Ukraine; Natl Acad Sci Armenia; Sci Council Japan; European Acad Sci, Arts and Letters; Acad Fine Arts Zagreb Croatia; Croatian Acad Sci and Arts; Acad Sci Moldova; Montenegrin Acad Sci and Arts; Georgian Acad Sci; Acad Fine Arts and Design Bratislava; Russian Acad Arts; Turkish Acad Sci.
131-138
27 - 30 November, 2024
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10168
avocado, proximate composition, chicken pate, oxidative stability, bioactive characteristics

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