Abstract
Aim. Development of chicken liver pate with improved consumer properties. Material and Methods. The production and research of the control and experimental samples was carried out according to generally accepted methods in accordance with the normative and technical documentation. Sampling and preparation of samples for laboratory research was carried out according to a unified methodology in accordance with the requirements of GOST R 51447-99 (ISO 3100-1-91). Determination of organoleptic characteristics was carried out according to the requirements of GOST 9959-91; GOST R 53159-2008; GOST R 53161-2008. The mass fraction of fat was determined according to GOST 23042-86; protein – according to GOST 25011-81; energy value and iron content – by calculation method. Results. The paper presents and describes the technological scheme for the production of baked pate. The result of the analysis showed that the products are characterized by high organoleptic characteristics. Physicochemical indicators meet the requirements for meat-and-vegetable pate, ac-cording to scientific and technical documentation. The developed product - chicken liver pate, combined with pomegranate jelly, is a source of iron (at least 6.0 mg / 100 g) and replenishes the daily requirement for this mineral element by more than 50% (when using 100 g of the product). Conclusion. Developed chicken liver pate with pomegranate jelly, in the production of which inexpensive raw materials were used, which significantly reduces the cost of the finished product by reducing the content of chicken liver. The effectiveness of the development is confirmed by the innovative molding method (two-layer product) and functional properties (source of vitamins and minerals) of the developed pate.
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