{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,9]],"date-time":"2026-05-09T19:16:46Z","timestamp":1778354206039,"version":"3.51.4"},"reference-count":19,"publisher":"Wiley","issue":"9","license":[{"start":{"date-parts":[[2019,8,20]],"date-time":"2019-08-20T00:00:00Z","timestamp":1566259200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"DOI":"10.13039\/501100000094","name":"Ontario Ministry of Agriculture, Food and Rural Affairs","doi-asserted-by":"publisher","award":["200059"],"award-info":[{"award-number":["200059"]}],"id":[{"id":"10.13039\/501100000094","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2019,9]]},"abstract":"<jats:sec>\n                    <jats:title>Abstract<\/jats:title>\n                    <jats:p>\n                      Five canola oil organogel formulations were used to replace pork fat in p\u00e2t\u00e9s to increase unsaturated fat content, and to determine their effects on texture and sensory properties. While p\u00e2t\u00e9s made with canola oil were softer than the control pork fat product at room temperature, p\u00e2t\u00e9s made with gelled canola oil (organogel p\u00e2t\u00e9s) had similar hardness values to the control. Back extrusion results (also a measure of spreadability) showed that p\u00e2t\u00e9 made with canola oil only was softer than the control at 4 \u00b0C, but the p\u00e2t\u00e9s made with organogels were similar to the control. Organogel p\u00e2t\u00e9s were perceived to have similar sensory hardness, oiliness, and juiciness as the control. P\u00e2t\u00e9s made with organogels showed higher oil loss, over time, compared to control; however, p\u00e2t\u00e9s made with organogels containing glycerol monostearate showed lower oil loss after 24 hr (\n                      <jats:italic>P<\/jats:italic>\n                      &lt; 0.05) compared to the other organogel treatments. Light microscopy showed that fat globule size was notably larger in p\u00e2t\u00e9s made with organogels than in the pork fat and the canola oil control p\u00e2t\u00e9s. The color of organogel p\u00e2t\u00e9s was darker compared to p\u00e2t\u00e9s made with pork fat or canola oil only. Sensory data showed that all fat replaced p\u00e2t\u00e9s had very similar flavor profiles. Overall, organogel p\u00e2t\u00e9s showed comparable textural, physical, and sensory properties to the traditional p\u00e2t\u00e9 made with pork fat, while reducing the saturated fat content by 60%.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Application<\/jats:title>\n                    <jats:p>Use of vegetable oil in highly emulsified liver p\u00e2t\u00e9 has been shown to be possible via the use of organogels prepared with ethylcellulose. This has been a challenge because some of the meat proteins are heat denatured prior to the emulsification process. Overall, the use of organogels, with specific hardness and oil retention values, is possible as demonstrated in this publication.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.14753","type":"journal-article","created":{"date-parts":[[2019,8,20]],"date-time":"2019-08-20T06:05:36Z","timestamp":1566281136000},"page":"2646-2651","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":43,"title":["Using Canola Oil Organogels as Fat Replacement in Liver P\u00e2t\u00e9"],"prefix":"10.1111","volume":"84","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-7724-499X","authenticated-orcid":false,"given":"Shai","family":"Barbut","sequence":"first","affiliation":[{"name":"Dept. of Food Science Univ. of Guelph  Guelph Ontario Canada N1G 2W1"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3129-4473","authenticated-orcid":false,"given":"Alejandro G.","family":"Marangoni","sequence":"additional","affiliation":[{"name":"Dept. of Food Science Univ. of Guelph  Guelph Ontario Canada N1G 2W1"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Uwe","family":"Thode","sequence":"additional","affiliation":[{"name":"Hela Spice Canada  Uxbridge Ontario Canada"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Brian E.","family":"Tiensa","sequence":"additional","affiliation":[{"name":"Dept. of Food Science Univ. of Guelph  Guelph Ontario Canada N1G 2W1"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"311","published-online":{"date-parts":[[2019,8,20]]},"reference":[{"key":"e_1_2_7_2_1","first-page":"13","volume-title":"The science of poultry and meat processing","author":"Barbut S.","year":"2015"},{"key":"e_1_2_7_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.meatsci.2016.08.003"},{"key":"e_1_2_7_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.meatsci.2012.02.024"},{"key":"e_1_2_7_5_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.2000.tb13582.x"},{"key":"e_1_2_7_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0022-2275(20)38081-0"},{"key":"e_1_2_7_7_1","doi-asserted-by":"publisher","DOI":"10.1146\/annurev-food-041715-033225"},{"key":"e_1_2_7_8_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11746-013-2215-2"},{"key":"e_1_2_7_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2012.05.020"},{"key":"e_1_2_7_10_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2014.06.036"},{"key":"e_1_2_7_11_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0309-1740(97)00087-9"},{"key":"e_1_2_7_12_1","first-page":"420","volume-title":"Edible oleogels: Structure and health implications","author":"Marangoni A. 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