Improvement of quality characteristics of turkey pâté through optimization of a protein rich ingredient: physicochemical analysis and sensory evaluation
| Autor: | Gulnur Nurymkhan, Aray Kambarova, Мaksim Rebezov, Zhibek Atambayeva, Almagul Nurgazezova, Zhanna Asirzhanova, Zhanar Moldabaeva, Farida Smolnikova, Galiya Kazhibaeva, Kuralay Issayeva |
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| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
Lightness
chemistry.chemical_classification Nutrition. Foods and food supply Chemistry food and beverages A protein protein supplement physicochemical properties Amino acid turkey meat Ingredient T1-995 PROTEIN SUPPLEMENT pâté TX341-641 Dietary fiber Food science amino acid profile Control sample Quality characteristics Technology (General) Food Science Biotechnology |
| Zdroj: | Food Science and Technology v.41 n.1 2021 Food Science and Technology (Campinas) Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA Food Science and Technology, Vol 41, Iss 1, Pp 203-209 (2020) Food Science and Technology, Issue: ahead, Published: 28 SEP 2020 |
| Popis: | The consumer preference for ready-to-eat foods is growing rapidly, it provides many benefits to health care because it is very rich source of dietary fiber, minerals, and amino acids. The present study was to prepare and evaluate the quality of turkey meat pâté made with a high nutritional value protein-herbal supplement containing cereal flours (oat, rice, corn, and buckwheat). The physicochemical characteristics (pH, aw, color, texture, chemical composition), amino acid profile, sensory and quality analysis for turkey meat pâté were investigated. The use of the protein-herbal supplement decreased lightness (L*) and redness (a*) values but intensified the yellowness (b*) of cooked pâtés. The amount of essential amino acids significantly increased compared to the control sample. The protein-herbal supplement which was developed was proved to be very rich source of unsaturated fatty acids: the content of monounsaturated fatty acids increased by 27.8% and polyunsaturated acids by 0.7% in the final pâté. |
| Databáze: | OpenAIRE |
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