Nutritive, chemical and technological properties of liver pate formulated with beef offal, sheep tail fat and licorice and ginger root

Abstract

In the present study, incorporation of sheep tail fat, beef heart, kidneys, and herbal ingredients (grounded licorice and ginger root, pumpkin, carrots, and onions) into liver pate formulations was investigated. Four types of liver pate were prepared: control sample containing only liver and butter; experimental sample S1 - pate with sheep tail fat (5%), ground dried licorice root (1%) and ginger (2%); experimental sample S2 - pate with sheep tail fat (8%), ground dried licorice root (2%) and ginger (3%); experimental sample S3 - pate with sheep tail fat (10%), ground dried licorice root (3%) and ginger (4%). Inclusion of the above-mentioned ingredients in the pate recipe did not cause significant changes in the mass fraction of table salt and protein (P > 0.05) and, conversely, significantly increased the moisture content, carbohydrates, fat and be-ta-carotene in the test sample (P < 0.05). In the experimental samples, the number of amino acids decreased with the exception of arginine. Among the experimental samples, the highest content of amino acids (18 g / 100 g) and essential amino acids (8.89 g/ 100 g) was detected in S1. The results of determining the fatty acid composition showed significant changes in the composition of experimental samples com-pared with the control. The total content of saturated acids in the experimental samples decreased while the content of polyunsaturated and monounsaturated fatty acids increased (P ˂ 0.05). Textural characteristics, such as hardness, cohesiveness and adhe-siveness in the test sample have changed significantly (P < 0.05). However, the elasticity (springiness) and stickiness of the paste mass were almost the same for the control and experi-mental samples. The introduction of the above-mentioned ingredients in the experimental sam-ples increased the pH and water-binding capacity) values, which suggests an increase in juici-ness. The conducted studies have confirmed the prospects for improving the chemical compo-sition without deterioration of the consistency and structure of the finished product.

Improved Organoleptic Properties in Cooked Sausages through a Mutton-Poultry Blend: An Analytical Study

“…After making minced meat and pre-mixing the components, the change in the ultimate shear stress and moisture-binding capacity of minced meat depending on the addition of poultry meat was investigated. In the process of preliminary preparation of minced sausage meat for its heat treatment, it is important to know how the structural and mechanical characteristics of different materials change depending on the temperature [15,16]. Comparing the yield stress values of different variants of minced meat, it was noted that when adding chicken meat instead of mutton to the sausage stuffing the yield stress value decreases.…”

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

“…Water-binding capacity (WBC) was identified by the method proposed by Grau and Hamm using filter paper and a weighted press. The weight of the test sample was 0.3 g [29].…”