STUDIES OF THE PHYSICO-CHEMICAL AND TEXTURE PROPERTIES OF MEAT PATÈS MADE WITH THE ADDITION OF PREBIOTICS AND DRIED TOMATOES FLOUR (POWDER)
Abstract
In this paper, we consider the possibility of obtaining two types of patè, from poultry and pork meat enriched with functional ingredients and improved chemical composition. Objective: The purpose of this study is to assess the effect of inulin and tomato flour on the physicochemical and
texture characteristics of a meat patè made from poultry and pork meat. Material and research methods. For the production of both types of pate, we used the following modified formulas: The first option: pork meat — 30%, poultry liver — 10%, egg mélange — 18%, inulin — 12.5%, soft fat — 11.25%, corn starch — 2%; tomato flour — 1.25%; table salt — 1.5%; sodium nitrite — 0.005%; polyphosphates — 0.2%; pepper — 0.3%; nutmeg — 0.05%; coriander — 0.15% and drinking water — 15%.
The second option is poultry meat: 30%, poultry liver — 10%, egg mélange — 18%, inulin — 12.5%, soft fat — 11.25%, corn starch — 2%; tomato flour — 1.25%; table salt — 1.5%; sodium nitrite — 0.005%; polyphosphates — 0.2%; pepper — 0.3%; nutmeg — 0.05%; coriander — 0.15%
and drinking water — 15%.The two type patè were prepared by the same technology. Tomato flour was purchased at a
store. Used Inulin Orafti®HPX provided by the ARTEMIS Ltd., representative of Beneo-OraftiLtd., Belgium. The results of the study. It has been found that these ingredients can be advantageously used to improve the nutritional, health and technological properties of patè from poultry and pork meat. The use of inulin and dried tomatoes flour, respectively, and a larger amount of water, has a significant impact on the two most technologically important stages of the production of pate, namely, obtaining the mass of filling and structural-mechanical and texture parameters of the finished product. Conclusions. The effect of adding of inulin and dried tomatoes powder, as a substitute for fat, on the physicochemical and texture properties of the finished product was evaluated. It was found that their addition can be successfully used to improve the nutritional, health and technological properties of the two types of patè.
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