Table 1.
Chemical composition of the different pork liver pâtés with date paste (DP) (0%, 2.5%, and 7%) and annatto extract (AE) (0 and 128 mg/kg) (Mean ± Standard Error (SE)).
| Parameters | Control | DP-2.5 | DP-7.5 | AE | DP-2.5+AE | DP-7.5+AE |
|---|---|---|---|---|---|---|
| Moisture (%) | 40.11 ± 0.89 a | 42.37 ± 0.66 ab | 43.79 ± 0.38 b | 39.80 ± 0.79 a | 42.01 ± 0.99 ab | 42.69 ± 0.36 ab |
| Fat (%) | 38.05 ± 0.70 b | 36.81 ± 0.27 ab | 34.27 ± 0.64 a | 38.40 ± 0.61 b | 35.81 ± 0.70 ab | 34.83 ± 0.14 a |
| Protein (%) | 14.54 ± 0.07 bc | 13.47 ± 0.04 ab | 12.87 ± 0.04 a | 15.07 ± 0.30 c | 14.12 ± 0.29 bc | 13.84 ± 0.41 ab |
| Ash (%) | 2.06 ± 0.04 a | 2.07 ± 0.03 a | 2.13 ± 0.06 a | 2.14 ± 0.06 a | 2.15 ± 0.08 a | 2.17 ± 0.04 a |
| Fibre (%) | 0.67 ± 0.03 a | 0.88 ± 0.04 b | 1.38 ± 0.03 c | 0.67 ± 0.04 a | 0.87 ± 0.04 b | 1.39 ± 0.04 c |
| Nitrite (mg/kg) | 26.12 ± 0.54 bc | 25.21 ± 0.31 b | 23.54 ± 0.10 a | 27.39 ± 0.16 c | 27.14 ± 0.05 c | 25.18 ± 0.09 b |
| Iron (µg/g) | 40.05 ± 1.59 b | 36.54 ± 0.03 a | 34.86 ± 0.45 a | 44.60 ± 0.54 d | 43.71 ± 0.36 dc | 42.22 ± 1.61 c |
a–d Different superscripts within the same row indicate differences between treatment groups (p < 0.05).