Abstract
<jats:p>The research showed that the partial replacement of animal fat with vegetable oils resulted in products characterised by high sensory attractiveness and oxidative stability. In comparison with the samples containing linseed oil, maize oil, sunflower oil or soybean oil, the samples with rapeseed oil were characterised by the highest oxidative stability and the most favourable n-6 to n-3 fatty acids ratio, which was similar to nutritional recommendations. On average, the content of -linolenic acid in these products was 8 times greater than in the samples with corn or sunflower oil. The research showed that the addition of natural antioxidants, such as lactic acid, sodium lactate, rosemary extract, mulberry leaf and yellow tea extract to the liver pˆat´e and the replacement of 20% of fine animal fat with rapeseed oil, increased the stability of the fat fraction in the experimental products. Among the antioxidants under study, the water mulberry leaf extract was the most effective inhibitor of the increase in the peroxide value and the TBARS index in the experimental meat products during their storage. Apart from that, the samples with the water mulberry leaf extract were characterised by better sensory quality. The extract increased the content of flavonols and phenolic acids, especially chlorogenic, caffeic, vanillic and gallic acids, as well as the content of rutin and quercetin in the processed meats. The water mulberry leaf extract inhibited AChE more than BChE. The extract also inhibited the activity of angiotensin I converting enzyme, which depended on the concentration of the extract in the sample.</jats:p>