{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,1]],"date-time":"2026-10-01T05:28:29Z","timestamp":1790832509872,"version":"4.1.0"},"reference-count":125,"publisher":"MDPI AG","issue":"15","license":[{"start":{"date-parts":[[2026,7,25]],"date-time":"2026-07-25T00:00:00Z","timestamp":1784937600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>This study assessed the effect of replacing animal fat (scalded pork jowl) with a rapeseed oil-based collagen\u2013agar emulsion gel (CAEG) on the quality parameters of model liver p\u00e2t\u00e9-type meat systems. Model p\u00e2t\u00e9 batters and baked p\u00e2t\u00e9s were prepared with fat replacement levels of 0, 25, 50, 75, and 100%. The samples were analyzed for pH, color parameters, apparent viscosity, cooking yield, water activity, chemical composition, energy value, TBARS index, shear force, and structure. The use of CAEG as a partial replacer for pork jowl had no significant impact on the pH or color parameters (L*, a*, b*) of the p\u00e2t\u00e9 batters. It also did not affect the pH, water activity, cooking yield, or color parameters (L*, a*) of the baked p\u00e2t\u00e9s. Increasing pork jowl replacement reduced p\u00e2t\u00e9 batter viscosity and baked product shear force, accompanied by a less fibrous protein network structure, as observed by microscopic analysis. At \u226550% replacement, significant reductions in fat, saturated fatty acids (SFA), and protein content, energy value, and TBARS levels were observed. However, excessive replacement of pork jowl with CAEG (\u226575\u2013100%) negatively affected texture, resulting in softer and less cohesive structures. Overall, the partial replacement of pork jowl with a rapeseed oil-based CAEG can improve nutritional and oxidative properties of liver p\u00e2t\u00e9-type systems, while maintaining acceptable technological quality up to 50% replacement.<\/jats:p>","DOI":"10.3390\/foods15152609","type":"journal-article","created":{"date-parts":[[2026,7,27]],"date-time":"2026-07-27T05:49:27Z","timestamp":1785131367000},"page":"2609","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Rapeseed Oil-Based Collagen\u2013Agar Emulsion Gel as an Alternative Fat Raw Material in Model Liver P\u00e2t\u00e9-Type Meat Systems"],"prefix":"10.3390","volume":"15","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-2760-9089","authenticated-orcid":false,"given":"Iwona","family":"Szyma\u0144ska","sequence":"first","affiliation":[{"name":"Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences\u2013SGGW, 159C Nowoursynowska Street, 02-776 Warsaw, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Edyta","family":"Kowalczyk","sequence":"additional","affiliation":[{"name":"Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences\u2013SGGW, 159C Nowoursynowska Street, 02-776 Warsaw, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1886-0917","authenticated-orcid":false,"given":"Aneta","family":"Cegie\u0142ka","sequence":"additional","affiliation":[{"name":"Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences\u2013SGGW, 159C Nowoursynowska Street, 02-776 Warsaw, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6108-3714","authenticated-orcid":false,"given":"Marta","family":"Chmiel","sequence":"additional","affiliation":[{"name":"Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences\u2013SGGW, 159C Nowoursynowska Street, 02-776 Warsaw, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7331-2855","authenticated-orcid":false,"given":"Lech","family":"Adamczak","sequence":"additional","affiliation":[{"name":"Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences\u2013SGGW, 159C Nowoursynowska Street, 02-776 Warsaw, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1358-7395","authenticated-orcid":false,"given":"Tomasz","family":"Florowski","sequence":"additional","affiliation":[{"name":"Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences\u2013SGGW, 159C Nowoursynowska Street, 02-776 Warsaw, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,7,25]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"G\u00f3mez, I., Janardhanan, R., Iba\u00f1ez, F.C., and Beriain, M.J. 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