Emulsion and inulin stability of meat pate with reduced fat content as a function of sterilization regimes

Momchilova, Maria; Petrova, Todorka; Gradinarska-Ivanova, Dilyana; Yordanov, D.G.

doi:10.1590/fst.27420

Cited by 6 publications

(3 citation statements)

References 32 publications

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“…М'ясо-рослинні паштети створюються завдяки комбінуванню білків різного походження (Keenan et al, 2014;Felisberto et al, 2015;Glorieux et al, 2019;Momchilova et al, 2021). В даний час в країні не повністю використовуються на харчові цілі наявні білкові та жирові ресурси (Evdokimova et al, 2021).…”

Section: вступunclassified

Improvement of technology of pate in the shell with the use of dietary supplement

2022

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The article presents the research results of model samples of chicken and liver pâtés using a dietary supplement based on walnuts and pumpkin juice. Scientific work aims to improve the technology of pate in the shell using ingredients containing biologically active substances with a wide range of physiological actions. Meat and vegetable pâtés are created by combining proteins of different origins. Currently, in Ukraine, available protein and fat resources are not fully used for food purposes. This problem must be solved by developing new generation recipes and creating original technologies for food production, with optimal content of proteins, fats, vitamins, macro-and micronutrients, and other essential components. In the scientific work, the research on the influence of the dietary supplement's components in the recipes of pate is carried out. It is proposed to use 10 % walnut paste and 10–20 % pumpkin juice in the pate stuffing. This will enrich the product with the walnut's carotene and unique vegetable proteins. In the study of functional and technological parameters of pâtés, it is proved that with the increasing amount of pumpkin juice in minced meat model compositions, the value of moisture-binding capacity decreases, and the addition of juice up to 20 % does not impair moisture retention compared to control. The pH value of model pates is lower than the control by 0.54… 0.17 units due to the introduction of pumpkin juice into the recipe. Using walnut paste, pumpkin juice, and sunflower oil instead of lard and butter does not reduce the quality of pate, and the plasticity of pate samples № 1 and 2 do not differ significantly from the control. The results of the organoleptic evaluation of pâtés show that the addition of 10 % of walnut paste and pumpkin juice to 20% in the recipe made it possible to obtain a product with good sensory characteristics.

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Section: вступunclassified

Improvement of technology of pate in the shell with the use of dietary supplement

2022

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“…Most of the potions have a high caloric content, due to the high fat content. Since at the moment most people choose proper nutrition and monitor the weight and composition of the body, and as a result, the calorie content of their diet, the reduced calorie content of any meat product created should attract the attention of the consumer [4].…”

Section: Introductionmentioning

confidence: 99%

Expansion of the assortment of food: development of new types of canned food

Skachkov

Ukrainets

Pilipenko

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

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The article describes the solution to the problem of expanding the range of canned meat by adding functional ingredients of plant origin. The aim of the study was to develop a recipe and technology of a meat product with functional properties and high nutritional value. To achieve this goal, it was necessary to enrich the brawn with dietary fiber and reduce its caloric content, improving the fatty acid composition. The research was carried out on experimental samples, for which original formulations were developed, the content of the mass fraction of fat, protein, carbohydrates in model products was studied. As a result of the conducted research, it was revealed that the partial replacement of the main raw material in the original formulation with a functional additive of plant origin improved the physico-chemical and organoleptic properties.

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“…These conditions cause a decrease in pH, protein denaturation, and carbohydrate degradation. Long thermal processes with high temperatures such as sterilization will cause the meat to decrease in color, taste, and texture [2]. In fruit, processing of fruit juice using a temperature of 40-50oC is known to cause modifications to quality attributes, especially the aroma.…”

Section: Introductionmentioning

confidence: 99%

Effects of High-Pressure Processing on Milk, Meat, Fruit, and Vegetable: A Review

Adisurya¹,

Sari²

2022

Proceedings of the 2nd International Conference on Smart and Innovative Agriculture (ICoSIA 2021)

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Preservation of agricultural products is needed to extend shelf life and maintain quality. One of the preservation methods that can be used is High-Pressure Processing (HPP). This article aims to review the effect of implementing HPP on milk, meat, fruit, and vegetable. The results of the review showed that the main effect of HPP with 400-600 MPa was generally effective in reducing/inactivating pathogenic bacteria in dairy and meat products. In fruit and vegetable, HPP is effective in retaining phenolic compounds, antioxidants, and volatile compounds to maintain the nutritional content of the product. The critical point in the application of HPP is the pressure and temperature range that be used, processing time, and target to be achieved. However, HPP causes slight changes in components, such as protein denaturation in milk and fat oxidation in meat, so adjustments are needed to critical points. It can be concluded that the preservation of products with HPP can improve the sensory quality and extend the product shelf life with a lower risk of damage to the component and sensory characteristics compared to thermal processing.

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Emulsion and inulin stability of meat pate with reduced fat content as a function of sterilization regimes

Cited by 6 publications

References 32 publications

Improvement of technology of pate in the shell with the use of dietary supplement

Improvement of technology of pate in the shell with the use of dietary supplement

Expansion of the assortment of food: development of new types of canned food

Effects of High-Pressure Processing on Milk, Meat, Fruit, and Vegetable: A Review

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