Improvement of quality characteristics of turkey pâté through optimization of a protein rich ingredient: Physicochemical analysis and sensory evaluation
Kambarova A. Nurgazezova A. Nurymkhan G. Atambayeva Z. Smolnikova F. Rebezov М. Issayeva K. Kazhibaeva G. Asirzhanova Z. Moldabaeva Z.
2021Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA
Food Science and Technology (Brazil)
2021#41Issue 1203 - 209 pp.
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.
Amino acid profile , Physicochemical properties , Protein supplement , Pâté , Turkey meat
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Department of Technology of Food and Processing Industries, Shakarim State University of Semey, Semey, Kazakhstan
K.G. Razumovsky Moscow State University of Technologies and Management, Moscow, Russian Federation
Ural State Agrarian University, Yekaterinburg, Russian Federation
V.M. Gorbatov Federal Research Center for Food Systems of the Russian Academy of Sciences, Moscow, Russian Federation
Department of Biotechnology, S. Toraigyrov Pavlodar State University, Pavlodar, Kazakhstan
Department of Technology of Food and Processing Industries
K.G. Razumovsky Moscow State University of Technologies and Management
Ural State Agrarian University
V.M. Gorbatov Federal Research Center for Food Systems of the Russian Academy of Sciences
Department of Biotechnology
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