Mineral Composition of Deer Meat Pate

Assenova

Rebezov³

et al. 2017

Vet World

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Aim:The aim of this study was to evaluate red deer (maral) meat quality based on chemical composition, pH, water-binding capacity (WBC), and amino acid content.Materials and Methods:Maral meat surface morphology measurements were obtained by scanning electron microscopy. Active acidity (pH) was determined by potentiometry. Samples were analyzed for WBC by exudation of moisture to a filter paper by the application of pressure. Chemical composition (moisture, protein, fat, and ash fractions) was obtained by drying at 150°C and by extraction, using ethylic ether, and ashing at 500-600°C. The amino acid composition was obtained by liquid chromatography.Results:Maral meat, with a pH of 5.85 and an average moisture content of 76.82%, was found to be low in fat (2.26%). Its protein content was 18.71% while its ash content was 2.21%. The amino acid composition showed that lysine (9.85 g/100 g), threonine (5.38 g/100 g), and valine (5.84 g/100 g) predominated in maral meat, while phenylalanine (4.08 g/100 g), methionine (3.29 g/100 g), and tryptophan (0.94 g/100 g) were relatively low in maral meat compared to other meats. The average WBC was found to be 65.82% and WBC was found to inversely correlate with moisture content.Conclusion:Low-fat content, high mineral content, and balanced amino-acid composition qualify maral meat as a worthy dietary and functional food.

Section: Introductionmentioning

confidence: 99%

Study of morphology, chemical, and amino acid composition of red deer meat

Assenova

Rebezov³

et al. 2017

Vet World

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“…Pate is a meat product made of thermally processed ingredients with spreading consistency. The classic pate recipe includes liver, offal, meat, animal fats (lard, poultry fat, and butter), pepper, spices, and salt (Okuskhanova et al, 2016;Smolnikova et al, 2019). The goal of this study was to evaluate the nutritive value of meat pate enriched with germinated wheat as a contribution towards the improvement of the organoleptic quality of this delicacy.…”

Section: Introductionmentioning

confidence: 99%

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

Assenova

Rebezov

et al. 2020

Potr. S. J. F. Sci.

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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.

“…It also contains bioactive substances, ferments, and hormones, which are considered beneficial. The caloric value of maral meat is 944 to 1154 kilocalories per 100 grams [4]. Maral meat is richer in calcium, fluorine, iron, copper, zinc, and chromium compared to beef [5].…”

Section: Introductionmentioning

confidence: 99%

Study of Water Binding Capacity, pH, Chemical Composition and Microstructure of Livestock Meat and Poultry

Ребезов

Yessimbekov

et al. 2017

ARRB

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This paper shows the results of analysis of chemical composition, water binding capacity, pH and microstructure of maral meat, goat meat, lamb, and turkey meat. From the analysis, the high content of protein and ash is observed in turkey meat, fat prevails in lamb, and less amount in maral meat and goat meat. pH value lies between 5.7 (turkey white meat) and 6.4 (goat meat). Low value of water binding capacity is detected in turkey meat (58.2% in red meat, 59.2% in white meat) and high value-in maral meat 79.57%. The morphology and microstructure of meat have some Original Research Article