Functional and Sensory Properties of Pâtés Formulated with Emulsions from Chicken By-Products

Yessimbekov Z. Okuskhanova E. Suychinov A. Kapasheva G. Kabdylzhar B. Dautova A. Muratbayev A. Jumazhanova M.
October 2025 Multidisciplinary Digital Publishing Institute (MDPI)

Foods
2025 #14 Issue 20

This study evaluated the potential of chicken by-products (hearts, gizzards, and skin) as functional raw materials for protein–fat emulsions to partially replace animal fat in pâtés. Five variants of pâté (PV1–PV5) were prepared, including a control without emulsion and four samples with increasing emulsion levels. Emulsions were formulated from chicken by-product mixtures and vegetable oil with potato starch, sodium bicarbonate, and salt to improve solubility and viscosity. The chemical composition of by-product mixtures varied with organ ratio: heart-rich mixtures supplied higher protein, supporting emulsion stability, whereas skin-rich mixtures contributed more fat for texture. Emulsion composition ranged from 6.6–8.1% protein, 19.1–28.4% fat, and 56.7–66.9% moisture. Functional properties depended on formulation balance: water-holding (58–67%), fat retention (70–83%), emulsifying capacity (50–62%), and stability (47–55%). Variant 5 achieved the most favorable combination of composition, stability, and viscosity. In pâtés, emulsion addition reduced protein and fat but increased ash and carbohydrate contents (p < 0.05), improving hydration and stability. Fat retention rose up to 83% and emulsion stability up to 62%. Drip loss declined markedly from 9.2% in the control to 3.6% in Variant 5, while yield stress decreased by 25%, producing softer, more spreadable products. Sensory evaluation favored emulsion-containing samples, with PV-5 scoring highest in texture and appearance. TBARS values rose with the amount of emulsion due to higher PUFA, but acid numbers increased more slowly, indicating reduced hydrolytic rancidity. Overall, pâté with 25% of emulsion offered the best balance of technological performance, sensory quality, and lipid stability, highlighting chicken by-products as sustainable emulsifiers in pâté production.

chicken by-products , fat replacer , functional properties , lipid oxidation , organoleptic quality , protein–fat emulsion , pâté formulation

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Kazakh Research Institute of Processing and Food Industry (Semey Branch), Semey, 071410, Kazakhstan
Research School of Food Engineering, Shakarim University, Semey, 071412, Kazakhstan

Kazakh Research Institute of Processing and Food Industry (Semey Branch)
Research School of Food Engineering

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