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 |
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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 |