THE EFFECT OF HEAT TREATMENT ON THE PHYSICOCHEMICAL AND ORGANOLEPTIC INDICATORS OF MEAT AND VEGETABLE PATE WITH A LOW FAT CONTENT, ENRICHED WITH PREBIOTICS
Abstract
Meat and meat products play a vital role in human nutrition and health. They arevalued and sought both in terms of their nutritional and taste qualities, and in terms of theirbiological value. Meat is a rich of protein, including essential amino acids, iron, zinc, selenium,vitamin B12 and other nutrients needed for a balanced and healthy diet. Meat pates are consumedby a wide consumer segment. However, they contain about 30% fat, which negatively affects humanhealth. This determines the interest in the development of new formulations and technologies toobtain a product with an improved composition, with benefits for health. In this paper, we consider the possibility of obtaining a poultry meat pate enriched with functional ingredients and improvedchemical composition. It was found that they can be successfully used to improve the nutritional,health and technological properties of poultry pate. The use of inulin and lentil flour, respectively, andmore water, has a significant impact on the two most technologically important stages of the pate’sproduction: obtaining filling mass and sterilization of the finished product.The influence of sterilization modes on the physicochemical and organoleptic characteristics ofthe finished product was evaluated. The results of chemical analysis show that the sterilization modeaffects the protein content. It was found that the amount of protein is unstable, the lowest valuesobserved during the longest and shortest heat treatment. The change in carbohydrates, at differenttemperature conditions, showed a statistically significant difference (P <0.05) between the individualsamples. Sensory analysis revealed that there is a statistically significant difference (P <0.05) only interms of residual taste.It has been established that a sterilization mode (116 oС/47 min) has a favorable influence on theorganoleptic and physicochemical parameters
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References
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