The Effect of Adding Degreased Flaxseeds on the Quality of Pates

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Abstract
The aim of this research was to determine the effects of the addition of defatted flaxseeds (3.0%, 6.0%, 9.0%, 12.0%, and 15.0%) on the selected quality features of liver pates. The quality of pates was characterized on the basis of sensory assessment and pH, water activity, water-holding capacity, drip loss during refrigerated storage, color and texture parameters. Results of the analysis showed that degreased flaxseed addition at a level of 3% had no significant impact on most of the analyzed physico-chemical and sensory characteristics of the pate. It was found that a higher level (especially 12–15%) of flaxseeds reduced pates’ sensory quality, mainly by increasing the intensity of the taste of the seeds. The largest tested addition of flaxseeds to the stuffing of pates resulted also in a change in color parameters by the seeds lowering the lightness (L*) and increasing the yellowness (higher +b* value), as well as increasing the penetration force and hardness and lowering the cohesiveness of the products. The positive effect of the addition of degreased flaxseeds, besides adding to the health value of pate, was also the improved water-holding capacity and reduced mass loss during refrigerated storage.

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