Abstract
Germinated cereal crops are widely used in the technology of meat products, as they contain a significant amount of vitamins, minerals and protein. This study presents the formulation and processing technology of meat pate with the addition of wheat (Triticum aestivum) germ. Three treatments of 10, 15 and 20% of germinated wheat (GW) were prepared. Wheat sprouts were crushed and mixed for 6 minutes in a meat mixer together with broth, oat flour, and spices to obtain a smooth mass. This was mixed with minced meat and grinded on a cutter to obtain a more uniform finished paste that was dosed into lamister or tin containers, sterilized and stored for 2 years. This was followed by the determination of its proximate composition, water-binding capacity, and sensory analysis. Results show that the meat pate with 10% of GW in comparison with the control, contain more protein, is more nutritious with a lower fat content of 6.8% and a lower carbohydrate content of 11.3%. The results of organoleptic evaluation showed that the highest average score was for the meat pate with a recipe that contains 10% of germinated wheat, and the lowest was for the meat pate containing 20% of germinated wheat. Meat pate containing 10% of germinated wheat has a higher water-holding capacity and the optimal pH value. This study suggests that wheat can be used in appropriate formulation to improve the organoleptic quality of meat pate.
Highlights
IntroductionThe modern approach of nutrition science applies high requirements to food products quality, taking into account its energy value and the presence of components necessary for human health (a complex of biologically active substances, dietary fiber, pectin, organic acids, minerals, etc.) possessing immunostimulating, radioprotective, prophylactic and healing properties (Kakimov et al, 2017; Kolbábek et al, 2019)
The modern approach of nutrition science applies high requirements to food products quality, taking into account its energy value and the presence of components necessary for human health possessing immunostimulating, radioprotective, prophylactic and healing properties (Kakimov et al, 2017; Kolbábek et al, 2019)
There has been a steady trend in the development and production of combined meat products, where along with meat, the plant raw materials sampled from the local region are used to regulate the protein, lipid, amino acid, fatty acid, carbohydrate, mineral and vitamin composition of the food product (Arihara, 2006; Kassenov et al, 2019)
Summary
The modern approach of nutrition science applies high requirements to food products quality, taking into account its energy value and the presence of components necessary for human health (a complex of biologically active substances, dietary fiber, pectin, organic acids, minerals, etc.) possessing immunostimulating, radioprotective, prophylactic and healing properties (Kakimov et al, 2017; Kolbábek et al, 2019). Due to the deficiency of meat, meat industry experts are developing new methods of production by replacing meat with proteincontaining raw materials and protein supplements that are close in quality to meat protein (Kenenbay et al, 2017; Momchilova et al, 2019). There has been a steady trend in the development and production of combined meat products, where along with meat, the plant raw materials sampled from the local region are used to regulate the protein, lipid, amino acid, fatty acid, carbohydrate, mineral and vitamin composition of the food product (Arihara, 2006; Kassenov et al, 2019). The production of combined meat products based on plant materials is one of the promising areas for the creation of food products for the medical and preventive purposes of the modern food industry (Nishanova et al, 2020). The goal of this study was to evaluate the nutritive value of meat pate enriched with germinated wheat as a contribution towards the improvement of the organoleptic quality of this delicacy
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