DOI - Mendel University Press

DOI identifiers

DOI: 10.11118/978-80-7701-100-6-0270

REOLOGICKÉ VLASTNOSTI JÁTROVÝCH PAŠTIK S PŘÍDAVKEM ŽELATINY Z JELENÍCH ŠLACH

RHEOLOGICAL PROPERTIES OF LIVER PÂTÉS WITH THE ADDITION OF GELATIN FROM DEER TENDONS

Tereza Novotná1, Tadeáš Kočí1, Pavel Mokrejš2, Jana Pavlačková3, Robert Gál1
1 Ústav technologie potravin, Fakulta technologická, Univerzita Tomáše Bati ve Zlíně, Vavrečkova 5669, 760 01 Zlín, Česká republika
2 Ústav inženýrství polymerů, Fakulta technologická, Univerzita Tomáše Bati ve Zlíně, Vavrečkova 5669, 760 01 Zlín, Česká republika
3 Ústav technologie tuků, tenzidů a kosmetiky, Fakulta technologická, Univerzita Tomáše Bati ve Zlíně, Vavrečkova 5669, 760 01 Zlín, Česká republika


The aim of this study was to evaluate the effect of adding gelatin from deer tendons and the type of heat treatment on selected properties of liver pâtés. Gelatin was obtained by enzymatic pretreatment of collagen and incorporated into the product at concentrations of 0, 0.5, and 1.0%. The samples were thermally processed by pasteurization and sterilization. The following parameters were evaluated: dry matter content, spreadability, and viscoelastic properties using dynamic oscillatory rheometry. The addition of gelatin increased the dry matter content and altered the spreadability of the product. Rheological measurements indicated a weak gel with an elastic-dominant behavior, with the storage modulus exceeding the loss modulus across the entire frequency range. The highest moduli were observed at a concentration of 0.5%, while higher additions showed a partial plasticizing effect, associated with a higher proportion of the hydrated gel phase. Sterilization produced a firmer structure than pasteurization and enhanced the gelatin's effect. The results confirm that gelatin derived from game animals does not act merely as a thickening agent but also actively participates in the formation of the emulsion gel's microstructure. Its use represents a promising approach for valorizing animal by-products and for targeted modification of the texture of meat products.

Keywords: collagen, game meat, liver pâté, rheological properties, gelatin

pages: 270-280, online: 2026



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