Improvement of quality characteristics of turkey pâté through optimization of a protein rich ingredient: physicochemical analysis and sensory evaluation

Aray Kambarova,Zhanar Moldabaeva,Farida Smolnikova,Zhanna Asirzhanova,Kuralay Issayeva,Almagul Nurgazezova,Мaksim Rebezov,Zhibek Atambayeva,Galiya Kazhibaeva,Gulnur Nurymkhan

doi:10.1590/fst.00720

Abstract

Abstract The consumer preference for ready-to-eat foods is growing rapidly, it provides many benefits to health care because it is very rich source of dietary fiber, minerals, and amino acids. The present study was to prepare and evaluate the quality of turkey meat pâte made with a high nutritional value protein-herbal supplement containing cereal flours (oat, rice, corn, and buckwheat). The physicochemical characteristics (pH, aw, color, texture, chemical composition), amino acid profile, sensory and quality analysis for turkey meat pâte were investigated. The use of the protein-herbal supplement decreased lightness (L*) and redness (a*) values but intensified the yellowness (b*) of cooked pâtes. The amount of essential amino acids significantly increased compared to the control sample. The protein-herbal supplement which was developed was proved to be very rich source of unsaturated fatty acids: the content of monounsaturated fatty acids increased by 27.8% and polyunsaturated acids by 0.7% in the final pâte.

Highlights

Given the current problems of the economy, new approaches in the field of meat technology and healthy human nutrition, it is extremely urgent to develop new technologies for high-quality meat and vegetable products, where rationally use regional meat and vegetable raw materials
Various cereal flours as binders or extenders and different vegetables have been used in ground meat products to explore their therapeutic and medical roles (Para & Ganguly, 2015; Park & Kim, 2016)
The decrease in the fat content in the new types of pâté compared with the control sample can be explained with addition of the protein-herbal supplement, which has low caloric value

Summary

Introduction

Given the current problems of the economy, new approaches in the field of meat technology and healthy human nutrition, it is extremely urgent to develop new technologies for high-quality meat and vegetable products, where rationally use regional meat and vegetable raw materials. The introduction of such technologies to produce a product with desired properties is beneficial for manufacturers and meets modern consumer requirements. Various cereal flours as binders or extenders and different vegetables have been used in ground meat products to explore their therapeutic and medical roles (Para & Ganguly, 2015; Park & Kim, 2016)

Objectives

Methods

Results