Effect of germinated wheat (Triticum aestivum) on chemical, amino acid and organoleptic properties of meat pate

Abstract

Germinated cereal crops are widely used in the technology of meat products, as they contain a significant amount of vitamins, minerals and protein. This study presents the formulation and processing technology of meat pate with the addition of wheat (Triticum aestivum) germ. Three treatments of 10, 15 and 20% of germinated wheat (GW) were prepared. Wheat sprouts were crushed and mixed for 6 minutes in a meat mixer together with broth, oat flour, and spices to obtain a smooth mass. This was mixed with minced meat and grinded on a cutter to obtain a more uniform finished paste that was dosed into lamister or tin containers, sterilized and stored for 2 years. This was followed by the determination of its proximate composition, water-binding capacity, and sensory analysis. Results show that the meat pate with 10% of GW in comparison with the control, contain more protein, is more nutritious with a lower fat content of 6.8% and a lower carbohydrate content of 11.3%. The results of organoleptic evaluation showed that the highest average score was for the meat pate with a recipe that contains 10% of germinated wheat, and the lowest was for the meat pate containing 20% of germinated wheat. Meat pate containing 10% of germinated wheat has a higher water-holding capacity and the optimal pH value. This study suggests that wheat can be used in appropriate formulation to improve the organoleptic quality of meat pate.

Cereal sprout‐based food products: Industrial application, novel extraction, consumer acceptance, antioxidant potential, sensory evaluation, and health perspective

“…Antioxidant, antiglycation, and anticancer The abundance of pectic polysaccharides in buckwheat soluble dietary fibers (SDFs) may play a significant role in the notable in vitro biological activities observed Wu et al (2023) Barley sprouts Human (habitual alcohol drinkers) Oxidative stress and related liver cell damage Barley sprout was found to have a mitigating effect on reactive oxygen species (ROS) generation and lipid peroxidation, while also enhancing the glutathione antioxidant system Park et al (2021) crops germinated are widely used in meat products because they contain momentous amounts of vitamins, minerals, and antioxidants (Asenova et al, 2020). Dried cereal sprouts have grown in popularity as healthy/functional foods that can help people lead better lives, particularly when combined with bread-making sprinkles or conventional drinks and juices (Benincasa et al, 2019).…”

“…Since sprouts' nutritional and health benefits have been widely recognized, cookers, food producers, athletes, chefs, and many others have been looking for new ways to incorporate sprouts into popular foods (Ruiz Hernández et al., 2021 ). Cereal crops germinated are widely used in meat products because they contain momentous amounts of vitamins, minerals, and antioxidants (Asenova et al., 2020 ). Dried cereal sprouts have grown in popularity as healthy/functional foods that can help people lead better lives, particularly when combined with bread‐making sprinkles or conventional drinks and juices (Benincasa et al., 2019 ).…”

Investigation of the chemical composition, physicochemical properties, and microstructure of meat patties with amaranth flour

“…Using plant ingredients in meat products can help to reduce the amount of meat that is consumed, which is beneficial for both health and environmental reasons [8][9][10]. Plant-based proteins are often less expensive and have a smaller environmental impact compared to animal-based proteins, so incorporating them into meat products can help to reduce the cost and environmental footprint of meat production [11,12].…”

Assessment of business activity and ways to increase it, on the example of an agro-industrial complex enterprise

“…Sustainable development of rural territories is a comprehensive socio-economic development aimed at increasing the qualitative and quantitative characteristics of agricultural products and food, increasing the efficiency of agriculture, creating jobs for rural population and improving living conditions [1][2][3][4][5]. An effective market of agricultural products is a guarantee of sustainable food supply to the population [6][7][8][9][10].…”