Modification of physico-chemical and colour parameters during the marketing of 'paté'.

The evolution of different physico-chemical parameters (iodine number, TBA test, residual nitrite level, pH and moisture) and CIE L (∗)a (∗)b (∗) colour evolution, in pork liver 'pate', with and without sodium ascorbate addition, were studied. The samples were stored in an illuminated display cabinet at different lux intensities and in the dark. The regression equations were obtained for each one of the parameters under study, from the first day of exposure to light. The sodium ascorbate showed a protective effect on the photo-oxidation mechanism (measured by TBA test), but it did not have an influence on the samples in darkness. In both types of paté exposed to light, fading takes place and the most important variations in colour parameters are produced during the first 24 h of exposure to light.