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

Original-research-article

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

Editor(s):

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

Reviewers:

(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

Abstracts

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 Article Metrics

DOI : 10.9734/JPRI/2018/42317

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