DEVELOPMENT OF CHICKEN LIVER PÂTÉ WITH BUCKWHEAT AND OATMEAL
Abstract
The main strategies for the development of meat products include enriching them with nutrients, reducing fat and caloric content and lowering production costs. These objectives can be achieved by partially replacing meat with plant-based ingredients, provided that the quality of the final product is not compromised. The aim of this study was to develop a combined pâté using chicken liver, vegetables, oatmeal and buckwheat, and to determine its physicochemical and sensory properties, nutritional value and caloric content. The pâté samples were prepared using the recommended heat treatment methods for the ingredients. Standard techniques were used to determine the physicochemical properties of the pâté, while an expert sensory evaluation method was used to analyse the taste, smell, colour and consistency of the pâté. Using the expert method, the weighting coefficients of the sensory properties of the combined pate compositions and the complex quality index were also determined. The nutritional value and caloric content of the pâté samples were calculated. The developed pâté containing 10% oatmeal and 10% cooked buckwheat was recommended for production as it received the highest sensory ratings from the panel of experts. The developed combined pâté has a delicate, slightly sweet taste of liver and a pleasant liver aroma with a hint of roasted vegetables. The consistency of the pâté is dense and uniform, and its colour is light brown with bright orange flecks, caused by the addition of carrots to the recipe. Experts believe that taste is the most crucial sensory characteristic of pâtés. The developed pâté contains 53.4% moisture, 1.33% total ash 11.6% protein, 6.5% fat, and 6.5% carbohydrates. The caloric content of the pâté is 130.9 kcal. The density of the pâté is 1063.8 kg/m3 and its water-binding capacity, expressed as a percentage of the pâté, is 42.9%. Combined pâté, made from chicken liver, vegetables, oatmeal, and buckwheat, is enriched with nutrients from plant-based ingredients. Its cost is also lower than that of traditional pâté, due to the partial replacement of meat ingredients with vegetable ones.
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