Scientific and practical bases for the expanding the assortment and quality assessment of poultry meat products
Pate is a popular food among various groups of population. Sufficient attention is paid to the issues of expanding the range and technology of pate production in many countries. The authors have determined the preferences of consumers of the city of Yekaterinburg with respect to meat pate. 89% of re...
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| Format: | Article |
| Language: | Russian |
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Maykop State Technological University
2019-06-01
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| Series: | Новые технологии |
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| Online Access: | https://newtechology.mkgtu.ru/jour/article/view/258 |
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| author | N. M. Belyaev L. A. Donskova |
| author_facet | N. M. Belyaev L. A. Donskova |
| author_sort | N. M. Belyaev |
| collection | DOAJ |
| description | Pate is a popular food among various groups of population. Sufficient attention is paid to the issues of expanding the range and technology of pate production in many countries. The authors have determined the preferences of consumers of the city of Yekaterinburg with respect to meat pate. 89% of respondents expressed dissatisfaction with the color of pate, including those from poultry meat, the presence of a specific smell and taste of by-products, considering low organoleptic indicators as a barrier factor. At the same time, 94% expressed willingness to buy poultry pate on the condition of improving its consumer properties. Considering current trends in nutrition, the expansion of the range of pate with various herbal ingredients that enhance the nutritional value of products is a hot topic. The authors have developed and scientifically grounded the recipe and technology of poultry pate with the addition of a plant component - beet powder; its quality has been evaluated. Regulated indicators of quality and shelf life of the obtained products have been determined and a set of technical documentation has been developed. The resulting pate is characterized by improved organoleptic characteristics, in particular, by adjusting beet powder color - pleasant with a pink tinge. Features of the developed recipe and technology of pate due to the use of muscle tissue of broiler chickens allowed to obtain a product of a high biological value - the protein content is 16%. Histological studies have proved the compatibility and equal distribution of the plant component in the pate. |
| format | Article |
| id | doaj-art-b95bd945574243dbafa0d15bf6a52599 |
| institution | Kabale University |
| issn | 2072-0920 2713-0029 |
| language | Russian |
| publishDate | 2019-06-01 |
| publisher | Maykop State Technological University |
| record_format | Article |
| series | Новые технологии |
| spelling | doaj-art-b95bd945574243dbafa0d15bf6a525992025-08-20T03:37:11ZrusMaykop State Technological UniversityНовые технологии2072-09202713-00292019-06-0102111810.24411/2072-0920-2019-10201257Scientific and practical bases for the expanding the assortment and quality assessment of poultry meat productsN. M. Belyaev0L. A. Donskova1Institute of Commerce, Food Technologies and Services of the Ural State University of EconomicsInstitute of Commerce, Food Technologies and Services of the Ural State University of EconomicsPate is a popular food among various groups of population. Sufficient attention is paid to the issues of expanding the range and technology of pate production in many countries. The authors have determined the preferences of consumers of the city of Yekaterinburg with respect to meat pate. 89% of respondents expressed dissatisfaction with the color of pate, including those from poultry meat, the presence of a specific smell and taste of by-products, considering low organoleptic indicators as a barrier factor. At the same time, 94% expressed willingness to buy poultry pate on the condition of improving its consumer properties. Considering current trends in nutrition, the expansion of the range of pate with various herbal ingredients that enhance the nutritional value of products is a hot topic. The authors have developed and scientifically grounded the recipe and technology of poultry pate with the addition of a plant component - beet powder; its quality has been evaluated. Regulated indicators of quality and shelf life of the obtained products have been determined and a set of technical documentation has been developed. The resulting pate is characterized by improved organoleptic characteristics, in particular, by adjusting beet powder color - pleasant with a pink tinge. Features of the developed recipe and technology of pate due to the use of muscle tissue of broiler chickens allowed to obtain a product of a high biological value - the protein content is 16%. Histological studies have proved the compatibility and equal distribution of the plant component in the pate.https://newtechology.mkgtu.ru/jour/article/view/258pateassortmentpreferencesvegetable componenttechnologyqualitynutritional valuehistology |
| spellingShingle | N. M. Belyaev L. A. Donskova Scientific and practical bases for the expanding the assortment and quality assessment of poultry meat products Новые технологии pate assortment preferences vegetable component technology quality nutritional value histology |
| title | Scientific and practical bases for the expanding the assortment and quality assessment of poultry meat products |
| title_full | Scientific and practical bases for the expanding the assortment and quality assessment of poultry meat products |
| title_fullStr | Scientific and practical bases for the expanding the assortment and quality assessment of poultry meat products |
| title_full_unstemmed | Scientific and practical bases for the expanding the assortment and quality assessment of poultry meat products |
| title_short | Scientific and practical bases for the expanding the assortment and quality assessment of poultry meat products |
| title_sort | scientific and practical bases for the expanding the assortment and quality assessment of poultry meat products |
| topic | pate assortment preferences vegetable component technology quality nutritional value histology |
| url | https://newtechology.mkgtu.ru/jour/article/view/258 |
| work_keys_str_mv | AT nmbelyaev scientificandpracticalbasesfortheexpandingtheassortmentandqualityassessmentofpoultrymeatproducts AT ladonskova scientificandpracticalbasesfortheexpandingtheassortmentandqualityassessmentofpoultrymeatproducts |