The aim of this investigation was to compare between liver pate mixtures
manufactured from local raw materials and determine the best mixture.
Twelve pate mixtures with three types of livers (sheep, chicken, calf) and
different concentrations of w
ater and fat were prepared and analyzed for
microbial counts (aerobic, anaerobic, yeast, mold, Staphylococcus spp,
Salmonella spp, Listeria, mono- cytogenes, Pseudomonas aeruginosa,
Clostridium spp, E.coli O157:H7 ،Campylobacter spp), emulsion stability and
sensory evaluation to determine the acceptability of the pate mixtures.
Microbiologically, most of raw materials which used to prepare the pate
mixtures were going with Syrians Standard (No. 2179, 2007), The mixtures
were free of the aerobic microbial counts after the completion of the
sterilization process. Sheep fat was better than vegetable oil for processing liver
pate mixtures. According to sensory evaluation and emulsion stability, the
mixture No12 containing 10 % of three types of liver, 30% sheep fat and 20%
water was the best.
