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- Title
Nutritive, chemical, and technological properties of liver paté formulated with beef offal, sheep tail fat and liquorice, and ginger root.
- Authors
Kenenbay, Gulmira; Chomanov, Urishbay; Tultabayeva, Tamara; Tultabayev, Nurzhan; Yessimbekov, Zhanibek; Shariati, Mohammad Ali
- Abstract
The present study investigated the incorporation of sheep tail fat, beef heart, kidneys, and herbal ingredients (grounded licorice and ginger root, pumpkin, carrots, and onions) into liver paté formulations. Four types of liver paté were prepared: control sample containing only liver and butter; experimental sample S1 - paté with sheep tail fat (5%), ground dried licorice root (1%), and ginger (2%); experimental sample S2 - paté with sheep tail fat (8%), ground dried licorice root (2%) and ginger (3%); experimental sample S3 - paté with sheep tail fat (10%), ground dried liquorice root (3%) and ginger (4%). Inclusion of the ingredients mentioned above in the paté recipe did not cause significant changes in the mass fraction of table salt and protein (p >0.05) and conversely, significantly increased the moisture content, carbohydrates, fat, and be-ta-carotene in the test sample (p <0.05). The number of amino acids in the experimental samples decreased except for arginine. Among the experimental samples, the highest content of amino acids (18 g/100g) and essential amino acids (8.89 g/100g) was detected in S1. The results of determining the fatty acid composition showed significant changes in the composition of experimental samples compared with the control. The total content of saturated acids in the experimental samples decreased while the content of polyunsaturated and monounsaturated fatty acids increased (p =0.05). Textural characteristics, such as hardness, cohesiveness, and adhesiveness in the test sample, have changed significantly (p <0.05). However, the paste mass's elasticity (springiness) and stickiness were almost the same for the control and experimental samples. The introduction of the ingredients mentioned above in the experimental samples increased the pH and water-binding capacity) values, which suggests an increase in juiciness. The conducted studies have confirmed the prospects for improving the chemical composition without deterioration of the consistency and structure of the finished product.
- Subjects
LICORICE (Plant); GINGER
- Publication
Slovak Journal of Food Sciences / Potravinarstvo, 2022, Vol 16, Issue 1, p733
- ISSN
1338-0230
- Publication type
Article
- DOI
10.5219/1800