Evaluation of the nutritional aspects and cholesterol oxidation products of pork liver and fish pates

A comparison of traditional pork liver and fish pates (salmon, anchovy and cod) was carried out. Nutritional value and cholesterol oxidation products (COP) were evaluated. Salmon pate showed similar fat content (24-28%) and energy value (300 kcal/100 g) to pork liver pates, whereas pates made with anchovy and cod showed less fat (13-16%) and calories (200-236 kcal/100 g). PUFA/SFA ratios were much higher in all fish pates (1.55-4.95) than in liver pork pates (0.36-0.44). No great differences were found in omega-6/ omega-3 ratio between salmon and pork liver pates (11.3-18.4), this ratio being even higher in anchovy (32.3) and cod pates (62.8). EPA and DHA supply was around 0.63 for salmon, 0.21 for anchovy and 0.07 for cod pates. Cholesterol concentrations were lower in fish pates (31-37 mg/100 g) than in pork liver pates (77-102 mg/100 g). Total COP ranged from 0.38 to 2.83 ppm, without clear differences between pork liver and fish pates. (C) 2003 Elsevier Ltd. All rights reserved.