# Use of Black Pepper Essential Oil to Produce a Healthier Chicken Pate
## 1 Introduction  
Pate is a widely produced and economically accessible meat product, recognized for its global popularity. It is formulated utilizing secondary meat industry by-products, such as adipose tissue, liver, or lower-grade meat cuts, which undergo fine grinding and seasoning based on specific proprietary formulations [1], allowing the mixture of different ingredients with particular functions. In countries like Spain, France, Germany, and Denmark, liver pates are traditional gastronomic products. They are esteemed for their superior organoleptic properties, high consumption rates, and cultural significance [2]. The global demand for healthier food options has increased, driven by increasing consumer awareness and a growing preference for nutritious and natural products. Some popular delicatessen products, such as pates, have garnered attention due to their rich flavor and versatility. However, traditional pate recipes often contain high levels of saturated fats [3] and preservatives, with relatively low nutritional value [4], which can harm health. Within this broader trend, delicatessen products like gates have gained attention for their rich flavor and versatility, appealing to consumers seeking both indulgence and nutritional value. This growth is attributed to the increasing popularity of gourmet and artisanal food products, as well as the rising demand for protein-rich snacks and spreads. Consumers are particularly drawn to pates made with natural ingredients, free from artificial additives, and those offering functional benefits, such as high omega-3 content or low sodium levels [5]. Essential oils (EOs) are volatile components that have distinct and characteristic aromas. Generally recognized as safe (GRAS) [6], these oils are derived from aromatic plants through methods like hydro-distillation or cold-pressing from the peels of citrus fruits. EOs primarily consist of terpenoids located in various plant structures, including glands, trichomes, and waxy channels. Essential oils are known for their antioxidant and antimicrobial qualities [7] and their ability to enhance food flavors in meat products [8]. Black pepper essential oil (BPEO) is a natural compound derived from the berries of the _Pipper nigrum_ plant. It is known for its antioxidant, antimicrobial, and anti-inflammatory properties, making it a promising candidate for food preservation and enhancement [9]. The bioactive compounds in BPEO, such as piperine, have been shown to inhibit the growth of pathogenic bacteria and extend the shelf life of food products [10]. There have been studies introducing thyme and oregano essential oils into pork meatballs [11] and BPEO in fresh pork [12]; however, applying BPEO in meat products, such as chicken pate, is underexplored in scientific literature. Black Garlic (BG) is created through a \"fermentation process\" where whole bulbs or cloves are maintained under specific temperature (60-90 \({}^{\circ}\)C) and humidity (70-90%) conditions for several weeks. Garlic experiences both enzymatic and non-enzymatic browning reactions throughout this extended heat treatment, significantly altering its taste, aroma, physicochemical, organoleptic, and bioactive properties [13]; among them, antimicrobial and antioxidant properties are well-recognized [14;15]. This study aims to address the existing information gap regarding the use of black pepper essential oil (BPEO) in meat products. Specifically, it investigates whether incorporating BPEO can enhance the taste and aroma of pate while also extending its shelf life by inhibiting pathogenic microorganisms and preventing lipid oxidation. Additionally, the study explores the effects of BG addition on the product. The research methodology includes sensory acceptance tests to evaluate consumer preferences, microbiological analyses to assess food safety, and chemical evaluations to monitor potential changes in the pate's nutritional composition.