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Low-fat pork liver pâtés enriched with n−3 PUFA/konjac gel were formulated by replacing (totally or partially) pork backfat by a combination of healthier oils (olive, linseed and fish oils) and konjac gel. Lipid oxidation, microbiological changes and biogenic amine (BA) formation were studied in healthier-lipid pâtés during chill storage (85days, 2°C). Increasing unsaturated fatty acid levels favoured...
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