Use of Meat-Bone Paste to Develop Calcium-Enriched Liver Pâté

Abstract

The production technology of meat-bone paste and its effect on chemical, mineral and amino acid compositions of liver pâté were studied. The liver was replaced by meat-bone paste in the concentration of 5, 10, 15, 20, and 25% for the production of experimental samples. The compositional analysis of pâté manufactured with meat-bone paste showed that the reformulation did not influence the content of moisture (~56%), fat (~28%), or protein (~11%) while producing a significant increase of ash and a decrease of carbohydrates in comparison with control pâtés. The higher amounts of minerals of bone-meat paste, including calcium (3080 mg/100 g), magnesium (2120 mg/100 g), phosphorous (2564 mg/100 g), and iron (7.30 mg/100 g), explained the higher amount of both ash and these minerals in the reformulated samples compared to the control samples. The total caloric value (~300 kcal/100 g) was also unaffected by the addition of bone-meat paste. The content of both essential and non-essential amino acids decreased with the inclusion of meat-bone paste, although this decrease was lower in essential (6280 mg/100 g in control vs. 5756 mg/100 g in samples with 25% of meat-bone paste) than in non-essential amino acids (6080 mg/100 g in control vs. 3590 mg/100 g in samples with 25% of meat-bone paste). This fact is due to several essential amino acids not showing differences between control and reformulated samples, while in non-essential amino acids, these differences were greater. The results of this study showed that meat-bone paste addition is a good strategy to produce liver pâté enriched in minerals and with minimum influence on the content of the other important nutrients. Therefore, these results can be used for the design of new liver pâté with an increased nutritional significance by using meat industry by-products. According to the balance of minerals, the use of 15% of meat-bone paste to reformulate liver pâté is the best strategy used in the present research. However, additional studies on the stability (during storage), shelf-life, and sensory acceptability of these reformulated pâtés should be carried out.

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

“…We used a chromatographic column 25 cm x 4.6 mm SUPELCO C18, with a diameter of 5 µm (USA), including a pre-column to protect the main column from foreign impurities. The HPLC analysis was based on the method [33]. Chromatographic analysis was performed in the eluent gradient mode at a 1.2 mL/min flow rate and a column thermostat temperature of 40 °С.…”

Physicochemical, Microbiological, and Toxicological Characterization of Pâté Prepared from the Meat and Liver of Bullfrog (Aquarana catesbeiana) Carcasses

“…After the treatment to achieve a paste-like consistency, enzymatic reactions are initiated but subsequently halted through heat treatment. This paste-like substance is incorporated into meat product formulations, allowing for the enrichment of biologically active calcium, potassium, magnesium, sodium, and phosphorus primarily [32]. Higher levels of potassium, magnesium, and phosphorus are observed mainly in the liver.…”

Comparative Assessment of Meat Quality Characteristics of Cattle Depending on Breed, Age and Growing Conditions in the Republic of Kazakhstan

“…At present, the consumption of meat and meat products in Kazakhstan does not satisfy in sufficient quantity the physiological norms of humans. This is a consequence of the fact that the meat complex, combining cattle breeding and livestock processing, does not provide sufficient production of meat raw materials and products from them (Jia et al, 2022;Yessimbekov et al, 2021).…”