STUDY OF CHEMICAL COMPOSITION INFLUENCE ON THE RHEOLOGICAL AND TEXTURAL PROPERTIES OF VARIOUS TYPES 282 Journal homepage: www.fia.usv.ro/fiajournal Journal of Faculty of Food Engineering, Ştefan cel Mare University of Suceava, Romania Volume XIV, Issue 3- 2015, pag. 282 - 292 STUDY OF CHEMICAL COMPOSITION INFLUENCE ON THE RHEOLOGICAL AND TEXTURAL PROPERTIES OF VARIOUS TYPES OF ANIMAL AND VEGETAL PÂTÉ *Elena TODOSI SĂNDULEAC1, Gheorghe GUTT1, Andreea IANOVICI IORDACHE1, Silviu Gabriel STROE1 1Faculty of Food Engineering, Stefan cel Mare University of Suceava, Romania sanduleacelena@yahoo.com, g.gutt@fia.usv.ro, andreea_iordache88@yahoo.com, silvius@fia.usv.ro *Corresponding author Received September 5th 2015 , accepted September 28th 2015 Abstract: The aim of the study was to establish the influence of chemical composition of animal and vegetal pâtés on the rheological and textural properties.The analysis and methods utilized in the present study were the following: determination of dry substance content, moisture content, starch, protein and fat using chemical methods and rheological and textural properties utilizing TPA method. The main chemical parameter to be determined was starch content from wheat flour or starch from corn used as raw materials. The results obtained confirm the fact that starch added in animal and vegetal pâtés could have a strong influence on their rheological and textural properties. For TPA determination the samples were cut as cubes with 20X20 mm sides, displacement of 10 mm/min. and the result interpretation was made using the Mesur Gauge software of Mark 10 texturometer. The main functions of the starch in food products are the following: thickness agent, coloidal stabilizer, agent for moisture retention, gelling agent, binding agent and covering agent. The main role of starch added in pâtés is of thickness agent or agent for moisture retention. Keywords: animal and vegetal pâtés, TPA, texturometer, viscosity, hardness, adhesivity, cohesivity, elasticity, gumminess, chewingness, starch, moisture, protein, fat. 1. Introduction Pâté is one of the dishes with creamy consistency, homemade or industrial obtained, of various ingredients such as: pork meat, beef, fish (tuna), ham, liver, butter, cream, spices, salt, food additives, flavours. The most appreciated is foie gras pâté, made from goose or duck liver, grown especially for this purpose. The industrial manufactured pates are very different from foie gras made from goose or duck liver. The typical composition of an industrial pâté includes: 20% liver, water, meat, non-hydrogenated vegetable oil, soybean protein, starch from corn, iodized salt, condiments, starch from wheat, condiment extract, mustard, flavours, stabilizers, glucose syrup, emulsifiers, thickness agents, antioxidants, dye, preservatives. On the market there are also vegetal pâtés which reproduces the composition of pâtés made from liver-meat, containing the following: water, non or hydrogenated vegetable oil (margarine), soybean protein, starch from corn, iodized salt, condiments, starch from wheat, condiment extract, mustard, flavours, stabilizers, glucose syrup, emulsifiers, thickness agents, antioxidants, dye, sugars, dehydrated vegetables, acidifier, carob flour, paprika extract. Several studies regarding the composition of different types of pates and its influence on the textural properties of pates were conducted worldwide. The http://www.fia.usv.ro/fiajournal mailto:@yahoo.com mailto:g.gutt@fia.usv.ro mailto:andreea_iordache88@yahoo.com Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XIV, Issue 3 – 2015 Elena TODOSI SĂNDULEAC, Gheorghe GUTT, Andreea IANOVICI IORDACHE, Silviu Gabriel STROE, Study of chemical composition influence on the rheological and textural properties of various typesof animal and vegetal pâté, Food and Environment Safety, Volume XIV, Issue 3 – 2015, pag. 282 – 292 283 effect of fat content (30%, 35% and 40%) on physical, microbial, lipid and protein changes, during chill storage, of foal liver pâté [2], represents one of the studies regarding the composition of pates. The antioxidant effect of two plant essential oils (sage and rosemary) and one synthetic antioxidant (BHT) on refrigerated stored porcine liver pâté (4 °C/90 days) was also evaluated [1]. Another study is regarding the effect of fat content on physico- chemical properties and lipid and protein stability of foal liver pâté. For this purpose, two batches (10 units per batch) of foal liver pâté with different pork back fat content [30% (30F) and 40% (40F)] were manufactured [3]. All physicochemical parameters were affected by the storage time, especially instrumental texture, which indicated emulsion instability during storage due to increased hardness, elasticity and gumminess [4]. Other researchers have studied the physico- chemical characteristics and oxidative stability of liver pâtés with different fat content. Pâtés with high-fat contents presented a smaller cooking yield than pâtés with medium and low fat contents, mainly due to a higher loss of lipids. Fat content was closely related to the calorific value of pâtés, these being more calorific in those with higher fat contents [5]. 2. Matherials and methods The aim of the study was to establish the correlation between chemical composition (starch content and moisture, dry substance, proteins and fat of nine pâtés samples: three pork pâtés, three chicken pâtés and three vegetal pâtés having different chemical compositions. Physico- chemical determinations were made such as: moisture, starch, heavy metals and they were correlated with the textural parameters by using TPA (Texture Profile Analysis) as determination method. For TPA determination the samples were cut as cubes with 20X20 mm sides, displacement of 10 mm/min., and data interpretation using Mesur Gauge software of Mark 10 texturometer. 2.1. Determination of physico-chemical properties. Physico-chemical analysis. Quality control includes physico-chemical analysis of canned vegetal and animal origin patees and has the following physico-chemical parameters:  Moisture content determination(dry substance) in pâtés or water content SR ISO 1442: 2010, [6]  Method of drying in the oven. The principle of the method is water evaporation from the sample by heating in the oven at 120 ± 2° C until a constant mass is reached [6].  Determination of protein content (KJELDAHL METHOD) SR ISO 937: 2007, [10] Represents the nitrogen content of meat and other meat products and consists in determination of nitrogen quantity corresponding to nitrogen produced from the decomposition of proteins. Principle of method: A sample digestion of concentrated sulphuric acid which transforms organic nitrogen in ammonium ions under the catalytic action of copper sulphate (II); alkalinization, distillation of ammonia released in excess of boric acid solution, titration with hydrochloric acid of ammonia combined with the boric acid and calculation of nitrogen content from the samples, starting from the produced ammonia. Where: V0- volume of hydrochloric acid solution 0,1 N used as blank, expressed in ml; V1-volume of hydrochloric acid solution 0,1 N used for determination, expressed in ml; m-mass of the sample, expressed in g. Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XIV, Issue 3 – 2015 Elena TODOSI SĂNDULEAC, Gheorghe GUTT, Andreea IANOVICI IORDACHE, Silviu Gabriel STROE, Study of chemical composition influence on the rheological and textural properties of various typesof animal and vegetal pâté, Food and Environment Safety, Volume XIV, Issue 3 – 2015, pag. 282 – 292 284  Determination of fat content (SOXHLET METHOD) SR ISO 1444: 2008, [11] Principle of method: Fat extraction using an adequate solvent in a closed system through repeated jets, solvent removal by drying in the oven, dosing the fat extracted by weighting. The extraction can be made directly from the food or product or dry residue. The fat content of the sample it follows from the formula: Fat % 100 1  m m Where: m-quantity of fat extracted expressed in g (difference between the weight of the balloon with fat extracted after the balloon has dried); m1-quantity of product Results obtained: Qualitative identification of starch from meat products is realized when it comes to products without starch addition and quantitative identification reffers to products made from recipes in which auxiliary materials based on starch are included. The identification could be made on a sample extracted from product or directly on the section of the product.  Determination of starch content (ELSER METHOD) SR ISO 9297: 2001 [7] Principle of method: The starch is converted by acid hydrolysis into direct reducing sugar (glucose), using Fehling solution as oxidizing solution and iodometric titration. Results are expressed in % starch. Expression of results: Starch content is calculated with the following formula: (1) Where: mı- the inverted sugar mass, expressed in mg, corresponding to the volume of the iodine used for titration (cm3); m- mass of product for determination, in g; V- volume of solution for determination from the flask, in cm3 ; 1000- flask volume; 0.9- starch conversion factor from invert sugar. 2.2 Texture parameters determination For TPA determination the samples were cut as cubes with 20X20 mm sides, displacement of 10 mm/min. and the results interpretation was made using the Mesur Gauge software of Mark 10 texturometer. Fig. 1 Load diagram in two cycles used for texture profile analysis (TPA). Mechanical textural properties: Hardness, Cohesivity, Viscosity, Elasticity, Adhesivity, Fracturability, Chewingness, Gumminess [8], [9]. Table 1 Primary and secondary texture parameters defined according to ISO 11036/2007 [9] The primary parameters of texture Parameter texture Popular adjectives Notation (Figure1) Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XIV, Issue 3 – 2015 Elena TODOSI SĂNDULEAC, Gheorghe GUTT, Andreea IANOVICI IORDACHE, Silviu Gabriel STROE, Study of chemical composition influence on the rheological and textural properties of various typesof animal and vegetal pâté, Food and Environment Safety, Volume XIV, Issue 3 – 2015, pag. 282 – 292 285 Hardness Soft, firm, hard H Cohesivity Brittle, crisp, friable, chewable, hard, soft, short and firanaceous, pasta gummy A2/A1 Viscosity Fluid, thin, viscous C Elasticity Plastic, malleable, elastic D2/D1 Adhesivene ss Sticky, gummy, greasy A3 Secondary parameters of texture Fracturabilit y (Fragility) It is related to the primary parameters of hardness and cohesion B Gumminess It is related to the primary parameters of hardness and cohesion of semisolid foods when cohesion is reduced HxA2/A1 Chewiness It is related to the primary parameters of hardness, cohesion and elasticity HxA2/A1xD 2/D1 3. Results and discussion To study the influence of the chemical composition of pâtés samples on their texture parameters it was used the statistical analysis of experimental data. In order to identify and quantify the relations between the variables studied, the calculation of Pearson correlation coefficient (r) was used, as well as the Principal Component Analysis (PCA). These methods are widely utilized in statistic analysis for measuring linear relationships, positive or negative between variables. The experimental data were processed using the software component Analyze-It for Microsoft Office Excel (v. 4.10 – the evaluation version) Pearson correlation matrix only between the dependent variables (texture parameters) is shown in table 3. Fig. 2 Dry substance and moisture content of animal and vegetal pâtés Fig. 3 Starch content of animal and vegetal pâtés 2.3. Stereomicroscope images of animal and vegetal pâté samples 66.610 60,837 57,977 62,125 66,224 72.270 63,055 61,105 62.660 33.390 39,163 42,023 37,875 33,776 27.730 36,945 38,89537.340 0 10 20 30 40 50 60 70 80 P1 P2 P3 P4 P5 P6 P7 P8 P9 Moisture Dry substance Dry substance and moisture content of animal and vegetal pâtés % 15,95 12,33 14,85 10,06 12.10 7,28 5,25 6,25 11,39 0 2 4 6 8 10 12 14 16 18 P1 P2 P3 P4 P5 P6 P7 P8 P9 Starch content of animal and vegetal pâtés Pâté samples % Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XIV, Issue 3 – 2015 Elena TODOSI SĂNDULEAC, Gheorghe GUTT, Andreea IANOVICI IORDACHE, Silviu Gabriel STROE, Study of chemical composition influence on the rheological and textural properties of various typesof animal and vegetal pâté, Food and Environment Safety, Volume XIV, Issue 3 – 2015, pag. 282 – 292 286 Fig. 4 Pork pâté P1 Fig. 5 Pork pâté P2 Fig. 6 Pork pâté P3 Fig. 7 Chicken pâté P4 Fig. 8 Chicken pâté P5 Fig. 9 Chicken pâté P6 Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XIV, Issue 3 – 2015 Elena TODOSI SĂNDULEAC, Gheorghe GUTT, Andreea IANOVICI IORDACHE, Silviu Gabriel STROE, Study of chemical composition influence on the rheological and textural properties of various typesof animal and vegetal pâté, Food and Environment Safety, Volume XIV, Issue 3 – 2015, pag. 282 – 292 287 Fig. 10 Vegetal pâté P7 Fig. 11 Vegetal pâté P9 Fig. 12 Vegetal pâté P8 Fig. 13 TPA diagram pork pâté P1 Fig. 14 TPA diagram pork pâté P2 Fig. 15 TPA diagram pork pâté P3 Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XIV, Issue 3 – 2015 Elena TODOSI SĂNDULEAC, Gheorghe GUTT, Andreea IANOVICI IORDACHE, Silviu Gabriel STROE, Study of chemical composition influence on the rheological and textural properties of various typesof animal and vegetal pâté, Food and Environment Safety, Volume XIV, Issue 3 – 2015, pag. 282 – 292 288 Fig. 16 TPA diagram chicken pâté P4 Fig. 17 TPA diagram chicken pâté P5 Fig. 18 TPA diagram chicken pâté ( P6) Fig. 19 TPA diagram vegetal pâté P7 Fig. 20 TPA diagram vegetal pâté P8 Fig. 21 TPA diagram vegetal pâté P9 Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XIV, Issue 3 – 2015 Elena TODOSI SĂNDULEAC, Gheorghe GUTT, Andreea IANOVICI IORDACHE, Silviu Gabriel STROE, Study of chemical composition influence on the rheological and textural properties of various typesof animal and vegetal pâté, Food and Environment Safety, Volume XIV, Issue 3 – 2015, pag. 282 – 292 289 Table 2 Texture properties and chemical composition of animal and vegetal pâtés Table 3 Pearson correlation matrix between the dependent variables Pearson's r Viscosity Hardness Adhesivity Cohesivity Elasticity Gumminess Chewingness Viscosity 1 Hardness -0.177 1 Adhesivity 0.385 -0.502 1 Cohesivity 0.241 0.682 -0.288 1 Elasticity -0.480 -0.338 0.281 -0.802 1 Gumminess -0.085 0.982 -0.445 10.801 -0.447 1 Chewingness -0.377 0.929 -0.421 0.482 0.002 0. 0.889 1 By studying the values of correlation coefficient from the table above it is found very strong positive associations between the texture parameters Hardness and Gumminess (r = +0.982) and Hardness and Chewingness (r = +0.929), as well as very strong negative associations between Cohesivity and Elasticity (r = -0.802). N r . C r t. S a m p le t y p e V is c o si ty [N ] H a r d n e ss [N ] A d h e si v it y [N ·m m ] C o h e si v it y E la st ic it y G u m m in e ss [N ] C h e w in g n e ss [N ·m m ] S ta r c h [ % ] D r y s u b st a n c e [% ] M o is tu r e [% ] P r o te in [% ] F a t [% ] 1. Pork pâté (P1) 0.520 2.440 7.337 0.299 0.472 0.731 0.345 15.950 42.650 57.350 9.000 16.000 2. Pork pâté (P2) 0.300 3.440 3.786 0.286 0.671 0.986 0.662 12.330 39.163 60.837 11.000 13.900 3. Pork pâté (P3) 0.340 2.640 4.494 0.246 0.678 0.651 0.441 14.850 29.023 57.977 10.600 14.700 4. Chicke n pâté (P4) 0.260 2.660 3.531 0.247 0.688 0.659 0.453 10.060 37.875 62.125 9.000 17.000 5. Chicke n pâté (P5) 0.240 3.500 3.048 0.275 0.747 0.965 0.721 12.100 33.776 66.224 9.100 10.800 6. Chicke n pâté (P6) 0.280 4.640 3.891 0.304 0.767 1.413 1.084 7.280 28.730 71.270 9.100 10.400 7. Vegeta l pâté (P7) 0.260 2.040 3.649 0.264 0.793 0.539 0.427 5.250 36.945 63.055 2.000 26.000 8. Vegeta l pâté (P8) 0.240 1.880 8.650 0.209 1.153 0.394 0.454 6.250 38.895 61.105 2.100 27.300 9. Vegeta l pâté (P9) 0.360 2.220 4.572 0.202 1.072 0.450 0.482 11.390 37.340 62.660 3.100 21.000 Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XIV, Issue 3 – 2015 Elena TODOSI SĂNDULEAC, Gheorghe GUTT, Andreea IANOVICI IORDACHE, Silviu Gabriel STROE, Study of chemical composition influence on the rheological and textural properties of various typesof animal and vegetal pâté, Food and Environment Safety, Volume XIV, Issue 3 – 2015, pag. 282 – 292 290 Low negative associations is found between Viscosity and Gumminess (r = - 0.085), as well as low positive associations between Elasticity and Chewingness (r = +0.002). Also, in order to obtain a complete characterization of the texture parameters variance it must be studied the association between the independent variables (composition of pâtés samples) and dependent variables (texture parameters). Thus, the Pearson correlation matrix between the independent and dependent variables is shown in table 4. Table 4 Pearson correlation matrix between independent and dependent variables Pearson's r Viscosity Hardness Adhesivity Cohesivity Elasticity Gumminess Chewingness Starch 0.703 0.043 0.014 0.213 -0.589 0.052 -0.265 Dry substance 0.376 -0.564 0.470 -0.117 -0.026 -0.483 -0.606 Moisture -0.541 0.707 -0.465 0.267 0.220 0.658 0.876 Protein 0.218 0.645 -0.360 0.635 -0.763 0.651 0.334 Fat -0.136 -0.847 0.499 -0.664 0.613 --0.828 -0.61717 From studying the values of the correlation coefficient in table 2 results very strong negative associations between the independent variable Fat and the dependent variable Hardness (r = -0.847), which indicates the fact that an increased concentration of fat in pâtés samples leads to a lower value of hardness and vice versa. Also, it shows a very strong negative association between the independent variable Fat and dependent variable Gumminess (r = -0.828), which indicates the fact that an increased concentration of fat in pâtés samples leads to a lower value of Gumminess and vice varsa. A high positive value of Pearson correlation coefficient it is noted between independent variable Moisture and dependent variable Chewingness (r = +0.876). Values of Pearson correlation coefficient close to 0 is observed between the independent variable Dry substance and dependent variables Adhesivity and Hardness (r = +0.014, respectively r = +0.043). Principal component analysis (PCA) By utilizing statistic method Principal Component Analysis (PCA) it is shown the possible correlations between variables. The relative positions between the dependent variables are found in figure 22 Fig. 22 Principal Component Analysis (PCA) Relationship between studied independent and dependent variables Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XIV, Issue 3 – 2015 Elena TODOSI SĂNDULEAC, Gheorghe GUTT, Andreea IANOVICI IORDACHE, Silviu Gabriel STROE, Study of chemical composition influence on the rheological and textural properties of various typesof animal and vegetal pâté, Food and Environment Safety, Volume XIV, Issue 3 – 2015, pag. 282 – 292 291 It is shown that the first two principal components explain 82.8 % of data variance (PC1 = 55.9%; PC2 = 26.9%). vectors. Position of variables Hardness and Gumminess towards the first principal component (PC1) from figure 2 shows that between them is a strong, direct connection. The correlation between them is positive, which can be observed also due to the small angle between the corresponding The position of variables Hardness and Chewingness also shows a very strong positive connection. Between Cohesivity and Gumminess, as well as between Hardness and Chewingness it can be observed a very strong positive association, which results from the very small angle between the vectors corresponding to the two pairs of variables. Vectors positions corresponding to variables Cohesivity and Elasticity shows a very strong negative association. 4. Conclusion This experimental study was conducted to highligh the influence of starch addition on the rheological, textural and technological properties of the animal and vegetal pâtés. The main functions of starch in food products are the following: - thickening agent; - colloidal stabilizer; - agent for retaining moisture; - gelling agent; - binding agent; - covering agent. The main role of starch addition in animal and vegetal pâtés is of thickening agent and agent for retaining moisture. New studies have highlighted the fact that not all types of starch have the same effect on the body. One of them are digested very quickly and produces a sharp increase of blood glucose, meanwhile other types of starch are slowly digested, having a minor effect on the glycemic index. Moreover, the resistant starch it is not digested in the small intestine and does not increase blood glucose level almost at all. From the experimental results obtained from the three types of pâtés: pork, chicken and vegetal the influence of the starch content is very obvious as well as the influence of chemical composition on the rheological and textural properties. Using statistic methods of Pearson correlations and Principal Component Analysis we can remark semnificative correlations between dependent variables – texture parameters of pâtés samples, at different values of independent variables (starch, dry substance, moisture, protein and fat and certain formed groups of these variables. 4. References [1]. ESTÉVEZ M., VENTANAS S., CAVA R., Effect of natural and synthetic antioxidants on protein oxidation and colour and texture changes in refrigerated stored porcine liver pâté, Meat Science, 74 (2): 396–403, (2006) [2]. LORENZO J.M., PATEIRO M., GARCÍA FONTÁN M.C., CARBALLO J., Effect of fat content on physical, microbial, lipid and protein changes during chill storage of foal liver pâté, Food Chemistry, 155: 57–63, (2014) [3]. LORENZO J.M., PATEIRO M., Influence of fat content on physico-chemical and oxidative stability of foal liver pâté, Meat Science , 95(2): 330–335, (2013) [4]. 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