The effect of the fat percentage and liver type in the stability and pH value of locally prepared liver pate.
The aim of this investigation is to Study of the effect of the fat percentage and liver type in the stability value and pH of locally prepared Liver pate. Twelve pate mixtures with three types of livers (sheep, chicken and calf) and different concentrations of fat and water (30/20%, 35/15% and 40/10%) were prepared. The results showed there wasn’t significant difference when adding the calf liver and chicken liver for stability value. The stability value decreased when using the sheep liver (35.21±1.24), but the lowest value was found when using (calf, sheep and chicken) liver (27.76±0.54) with 40/10% f/w. The top value of pH was (5.18±0.03), that when adding chicken liver with 30/20% f/w. Overall, the fat percentage and liver type effect in the stability and pH value.