Rheological Properties of Low-calorie Red Deer Meat Pâté

Okuskhanova, Eleonora and Rebezov, Maksim and Yessimbekov, Zhanibek and Tazeddinova, Diana and Shcherbakov, Pavel and Bezhinar, Tatiana and Vagapova, Oksana and Shcherbakova, Tatiana and Stuart, Marilyne (2018) Rheological Properties of Low-calorie Red Deer Meat Pâté. Journal of Pharmaceutical Research International, 23 (1). pp. 1-9. ISSN 24569119

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Abstract

Background: The formulation of new meat products requires evaluation of the effect of different ingredients on physical-chemical and rheological properties of meat batters.

Objective: In this study, the yield stress properties of three low-calorie meat pâté recipes were evaluated under different conditions. Changes in physical properties associated with the addition of a protein fortifier (PF) and ground boiled bean (GBB) to red deer meat pâté recipes were measured.

Materials and Methods: Three formulations of meat pâté were developed that included different amounts of PF and GBB as follows: the first recipe contained no PF or GBB; the second recipe contained 15% PF and 20% GBB; and the last recipe contained 25% PF and 10% GBB. Proximate composition, water-binding capacity (WBC), and pH were measured using standard methods. Yield stress was measured using a cone penetrometer.

Results: The addition of PF and GBB increased yield stress, WBC, and pH. Increasing the temperature from 12 to 25°C significantly lowered yield stress. In addition, temperatures ranging from 0-5°C increased yield stress, with a holding time of up to 11 hours for all recipes. However, at 25 hours, the yield stress deceased up to at least 50 hours after.

Conclusion: Enrichment of meat pâté with protein fortifier and beans enhanced nutritional composition but did not significantly change rheological properties.

Item Type: Article
Subjects: AP Academic Press > Medical Science
Depositing User: Unnamed user with email support@apacademicpress.com
Date Deposited: 15 May 2023 04:54
Last Modified: 09 May 2024 12:26
URI: http://info.openarchivespress.com/id/eprint/1136

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