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 7 publications

(6 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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“…For the packaging, sausage casings, glass, or metal containers are commonly used. Meat pâtés are spreadable emulsion-type meat products with a fat content of 25–50% [ 3 , 4 , 5 ]. The quality of these foods is related to proper mixing of fat, water, and soluble protein without fat separation after production and/or during storage [ 6 , 7 ].…”

Section: Introductionmentioning

confidence: 99%

“…It has a considerable effect on the nutritional value (energy content), technological characteristics, as well as sensorial properties (tenderness, juiciness, and flavour). Furthermore, fat can interact with other ingredients contained in pâté and it improves consistency, overall taste, and consumers’ acceptance [ 1 , 3 , 8 ]. Due to the chemical composition (high amount of fat and iron, together with low content of natural antioxidants) and its manufacturing process (mincing and cooking), liver pâté is predisposed to oxidation damage [ 2 , 9 ].…”

Section: Introductionmentioning

confidence: 99%

Influence of Heat Treatment on the Chemical, Physical, Microbiological and Sensorial Properties of Pork Liver Pâté as Affected by Fat Content

Lazárková,

Kratochvílová,

Salek

et al. 2023

Foods

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The novelty of this study is the investigation of the effect of different heat treatments and, simultaneously, the effect of different fat levels on the quality of pork liver pâtés. Hence, this study aimed to evaluate the effect of heat treatment and fat content on selected properties of pork liver pâté. For this purpose, four batches of pâtés with two different fat contents (30 and 40% (w/w)) and two different heat treatments (pasteurisation: target temperature 70 °C, holding time of 10 min; sterilisation: target temperature 122 °C, holding time of 10 min) were manufactured. Chemical (pH, dry matter, crude protein, total lipid, ammonia, and thiobarbituric acid reactive substances (TBARS)), microbiological, colour, textural, rheological, and sensory analyses were performed. Both different heat treatment and fat content affected most of the parameters observed. Sterilisation ensured the commercial sterility of the manufactured pâtés, resulting in elevated TBARS values, hardness, cohesiveness, gumminess and springiness, and increased rheological parameters (G′, G″, G*, and η*), as well as colour changes (decrease in L* and increase in a*, b*, and C* values) and deterioration of appearance, consistency, and flavour also being detected (p < 0.05). Higher fat content caused similar variations in the textural and viscoelastic properties, i.e., the increase in hardness, cohesiveness, gumminess and springiness, and also in G′, G″, G*, and η* (p < 0.05). However, the colour and sensorial parameters changed in different ways compared to the changes induced by the sterilisation effect. Overall, the observed changes might not be desirable for some consumers and further research would be appropriate to improve especially the sensorial attributes of sterilised pork liver pâtés.

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

Cited by 7 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

Influence of Heat Treatment on the Chemical, Physical, Microbiological and Sensorial Properties of Pork Liver Pâté as Affected by Fat Content

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

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