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Journal of Pharmaceutical Research International, ISSN: 2456-9119, ISSN: 2231-2919 (past),Vol.: 23, Issue.: 1


Rheological Properties of Low-calorie Red Deer Meat Pâté


Eleonora Okuskhanova1, Maksim Rebezov2,3,4, Zhanibek Yessimbekov1*, Diana Tazeddinova4,5, Pavel Shcherbakov6,Tatiana Bezhinar6,Oksana Vagapova6, Tatiana Shcherbakova6 and Marilyne Stuart7

1Shakarim State University of Semey, Semey, Kazakhstan.

2Ural State Agrarian University, Yekaterinburg, Russia.

3Russian Academy of Staffing of Agro-Industrial Complex, Moscow, Russia .

4South Ural State University, Chelyabinfsk, Russia.

5West-Kazakhstan Agrarian-Technical University Named after Zhangir Khan, Uralsk, Kazakhstan.

6South Ural State Agrarian University, Troitsk, Russia.

7Canadian Nuclear Laboratories, Chalk River Laboratories, Chalk River, Ontario, Canada.

Article Information


(1) Dr. Sanjay Nilapwar, Senior Research Investigator (Purification Development), CMC Large Molecule, Wilmington, USA.


(1) Azza Anwar Abou-Arab, Egypt.

(2) Nagahito Saito, Japan.

(3) Robi Andoyo, Universitas Padjadjaran, Indonesia.

Complete Peer review History: http://www.sciencedomain.org/review-history/25486


Background: The formulation of new meat products requires evaluation of the effect of different ingredients on physical-chemical and rheological properties of meat batters.

Objective: In this study, the yield stress properties of three low-calorie meat pâté recipes were evaluated under different conditions. Changes in physical properties associated with the addition of a protein fortifier (PF) and ground boiled bean (GBB) to red deer meat pâté recipes were measured.

Materials and Methods: Three formulations of meat pâté were developed that included different amounts of PF and GBB as follows: the first recipe contained no PF or GBB; the second recipe contained 15% PF and 20% GBB; and the last recipe contained 25% PF and 10% GBB. Proximate composition, water-binding capacity (WBC), and pH were measured using standard methods. Yield stress was measured using a cone penetrometer.

Results: The addition of PF and GBB increased yield stress, WBC, and pH. Increasing the temperature from 12 to 25°C significantly lowered yield stress. In addition, temperatures ranging from 0-5°C increased yield stress, with a holding time of up to 11 hours for all recipes. However, at 25 hours, the yield stress deceased up to at least 50 hours after.

Conclusion: Enrichment of meat pâté with protein fortifier and beans enhanced nutritional composition but did not significantly change rheological properties.

Keywords :

Yield stress; pâté; temperature; composition; maral meat; batter.

Full Article - PDF    Page 1-9

DOI : 10.9734/JPRI/2018/42317

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