Liver paste (Foie gras) is a French term. meaning "fatty liver" was produced
traditionally from geese and ducks. Chickens are also used in the making of Foie
gras. The present study is dealing with properties and quality of raw chicken and duck
liver in comparison with manufactured liver paste (Foie gras). Raw chicken liver
contained 24.60 % protein, 6.00 % fat, 1.40 % ash and 66.80 % moisture. The
average mineral values were 83.65. 50.75, 5.29. 1.15, 0.154, 0.683, 0.317 and 0.066
I1g19 , Fe, Zn, Cu, Mn, Cd, Pb, Ni, and Cr, respectively. Processing of liver paste (Foie
gras) changed the composition of raw liver; due to loss of moisture, fat releasing, and
butter addition as fat source. Chicken liver paste contained 27.8 % moisture, 10.1 %
protein, 58.2 % fat and 0.8 % ash. Mineral contents were 68.90,40.50, 160, 1.1.
0.08, 0.22, 0.04 and.O.04 I1g19, Fe, Zn, Cu, Mn, Cd, Pb, Ni, and Cr. respectively
Chemical, microbiological, and sensory evaluation of liver paste (Foie gras)
manufactured from raw liver and preserved by addition of 1000 ppm of both benzoic
acid (SA) or sorbic acid (SA) and mixture of 500 ppm of both 8A plus SA with or
without pasteurization at 85'C were studied during the storage period for 9 days at
4eC. Presumably, mixing of liver paste (Foie gras) from chicken liver with 500 ppm of
both SA plus SA and pasteurized the product at 85'C could be recommended for
lowering T8A, TVN, PV, FFA, ammonia, saponification value and hence for inhibiting
lipid oxidation and preventing rancidity to an extent up to nine days of refrigerated
storage (4'C). This level is also recommended as a preservative agent to inhibit
bacterial deterioration of chicken liver paste (Foie gras). Sensory evaluation showed
that, liver paste from chicken were very much acceptable from the standpoint of taste,
odor, appearance. color and texture. In comparison to liver paste of duck, the results
proved that no significant differences observed between liver paste from chicken and
duck liver paste.