Effect of flax and hemp flour on the nutritional value of turkey-duck meat pate
Maizhanova A. Amirkhanov K. Zhakupbekova S. Nurymkhan G. Baytukenova S. Dautova A. Spanova A. Ashakayeva R.
2024HACCP Consulting
Potravinarstvo Slovak Journal of Food Sciences
2024#18874 - 886 pp.
This study focused on developing a nutritionally enhanced turkey meat pate, incorporating plant-based ingredients like flaxseed and hemp flour. Two canned pate samples were produced: a control sample with turkey meat, liver, heart, fat, skin, beans, onions, and spices, and an experimental sample where 20% of turkey meat was replaced with duck meat, and beans were substituted with zucchini, flaxseed, and hemp flour. The experimental pate showed significant differences in chemical composition compared to the control. It had lower moisture and fat content but higher protein, ash, and carbohydrate content. The energy value slightly decreased from 153.01 kcal/100g to 146.9 kcal/100g. The sensory evaluation found similarities in appearance, consistency, and colour, with the experimental pate receiving a slightly higher colour rating. The amino acid profile of the experimental pate was significantly altered, with increases in methionine, isoleucine, threonine, glutamic acid, alanine, and cysteine. Vitamin and mineral content also significantly increased, particularly vitamins A, D, E, and B group vitamins, calcium, potassium, magnesium, and iron. Microscopic analysis revealed a more heterogeneous microstructure in the experimental pate due to the plant ingredients. This research demonstrates the potential of developing a healthier turkey meat pate using plant-based ingredients, catering to the growing demand for healthier food options.
canned meat , duck meat , flaxseed , hemp flour , pate
Text of the article Перейти на текст статьи
Shakarim University, Department of Food technology and biotechnology, 20A Glinki Street, Semey, 071412, Kazakhstan
Shakarim University, Department of Food technology and biotechnology, 20A Glinki Street, Semey, 071412, Kazakhstan
Shakarim University, Department of Food technology and biotechnology, 20A Glinki Street, Semey, 071412, Kazakhstan
Shakarim University, Department of Technological Equipment and Mechanical Engineering, 20A Glinki Street, Semey, 071412, Kazakhstan
S. Seifullin Kazakh Agro Technical Research University, Department of “Technology of food and processing industries”, Astana, 010011, Kazakhstan
Shakarim University, Department of Food technology and biotechnology, 20A Glinki Street, Semey, 071412, Kazakhstan
Shakarim University, Department of Food technology and biotechnology, 20A Glinki Street, Semey, 071412, Kazakhstan
Shakarim University, Department of Food technology and biotechnology, 20A Glinki Street, Semey, 071412, Kazakhstan
Shakarim University
Shakarim University
Shakarim University
Shakarim University
S. Seifullin Kazakh Agro Technical Research University
Shakarim University
Shakarim University
Shakarim University
10 лет помогаем публиковать статьи Международный издатель
Книга Публикация научной статьи Волощук 2026 Book Publication of a scientific article 2026