Rapeseed Oil-Based Collagen-Agar Emulsion Gel as an Alternative Fat Raw Material in Model Liver Pâté-Type Meat Systems.

This study assessed the effect of replacing animal fat (scalded pork jowl) with a rapeseed oil-based collagen-agar emulsion gel (CAEG) on the quality parameters of model liver pâté-type meat systems. Model pâté batters and baked pâtés were prepared with fat replacement levels of 0, 25, 50, 75, and 100%. The samples were analyzed for pH, color parameters, apparent viscosity, cooking yield, water activity, chemical composition, energy value, TBARS index, shear force, and structure. The use of CAEG as a partial replacer for pork jowl had no significant impact on the pH or color parameters (L*, a*, b*) of the pâté batters. It also did not affect the pH, water activity, cooking yield, or color parameters (L*, a*) of the baked pâtés. Increasing pork jowl replacement reduced pâté batter viscosity and baked product shear force, accompanied by a less fibrous protein network structure, as observed by microscopic analysis. At ≥50% replacement, significant reductions in fat, saturated fatty acids (SFA), and protein content, energy value, and TBARS levels were observed. However, excessive replacement of pork jowl with CAEG (≥75-100%) negatively affected texture, resulting in softer and less cohesive structures. Overall, the partial replacement of pork jowl with a rapeseed oil-based CAEG can improve nutritional and oxidative properties of liver pâté-type systems, while maintaining acceptable technological quality up to 50% replacement.