EFFECT OF AGARICUS BISPORUS AND ORIGANUM MAJORANA L EXTRACT ON THE SHELF-LIFE AND NUTRITIONAL PROPERTIES OF PORK LIVER PÂTÉ

Dorin  ȚIBULCĂ; Melinda  FOGARASI; Sonia Ancuţa SOCACI; Szabolcs  FOGARASI; Carmen  POP; Dan  SĂLĂGEAN; Maria  TOFANĂ; Delia  MICHIU

doi:10.24193/subbchem.2020.2.16

Authors

Dorin ȚIBULCĂ Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania. Email: dorin.tibulca@usamvcluj.ro. https://orcid.org/0000-0001-5668-1587
Melinda FOGARASI Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania. Corresponding author: melinda.fogarasi@usamvcluj.ro. https://orcid.org/0000-0002-9561-1183
Sonia Ancuţa SOCACI Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania. Email: sonia.socaci@usamvcluj.ro. https://orcid.org/0000-0003-0594-4628
Szabolcs FOGARASI Department of Chemical Engineering, Faculty of Chemistry and Chemical Engineering, Babeş-Bolyai University, Cluj-Napoca, Romania. Corresponding author: melinda.fogarasi@usamvcluj.ro. https://orcid.org/0000-0002-9917-6406
Carmen POP Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania. Corresponding author: melinda.fogarasi@usamvcluj.ro. https://orcid.org/0000-0002-7798-3397
Dan SĂLĂGEAN Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania. Email: dan.salagean@usamvcluj.ro. https://orcid.org/0000-0002-4177-8543
Maria TOFANĂ Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania. Email: maria.tofana@usamvcluj.ro. https://orcid.org/0000-0002-5872-7216
Delia MICHIU Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania. Corresponding author: melinda.fogarasi@usamvcluj.ro. https://orcid.org/0000-0001-8560-2227

DOI:

https://doi.org/10.24193/subbchem.2020.2.16

Keywords:

Agaricus bisporus, biochemical changes, essential oil, Origanum majorana L., pork liver pâté, sensory evaluation, volatile profile

Abstract

The current study aimed to examine the effects of Agaricus bisporus and O. marjorana extract and their beneficial impact on the shelf-life and nutritional changes occurring in pork liver pâté during storage time. Based on the obtained result, regarding the characterization of O. marjorana essential oil (OMEO) and mushroom powder, three types of pork liver pâté were formulated with different proportion of OMEO and mushroom powder and they were sensory evaluated using the 9-point hedonic test. In order to determine the stability during storage time, the selected sample and the control sample were sampled initially, after 30, 60, 90 and 120 days of storage than subjected to physicochemical (protein, fat, moisture, ash, total carbohydrates, and energy) evaluation.

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