Quick Menu

Upcoming Journals

Journal of Pharmaceutical Research International

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

Review History    Comments

Search this site

Advanced Search

Announcement & News

Nature (Impact Factor: 41.6) confirmed high standard of SDI journal and its editors

We are happy to inform that Nature (Impact Factor: 41.6) confirmed high standard of SDI journal and ...

ISI Thomson Reuters selected British Journal of Pharmaceutical Research for Emerging Sources Citation Index

We are delighted to inform that ISI Thomson Reuters selected British Journal of Pharmaceutical Resea...

SCOPUS selected Annual Research & Review in Biology (ARRB)

We are delighted to inform that famous indexing organization SCOPUS (from Elsevier) selected  A...

Index Copernicus Evaluation Result Released

We are delighted to inform that Index Copernicus (a leading indexing organization from Pol...

Journal Repository (JR): Permanent Digital Archiving of SDI journals

SDI is happy to announce that all our journals are now permanently archived in Journal Repository (J...

SDI journal got 35th ranking in Publons

We are delighted to announce (as of 04/01/2016) that British Journal of Medicine and Medical Re...

Growth of SDI and world publication market

As of 2014, total 25,064 journals are competing in World market of journal publication. In 2011, tot...

Science (IF: 31) report confirmed the high standard of SDI journal

As per a recent report (Link) of Science journal (present Impact factor 31), one of our journal (Bri...

SDI introduced Post-publication peer review by its comment section

SDI journals encourage Post-publication peer review by its comment section   Policy details a...

SDI promotes transparent Advanced OPEN peer review

We have migrated to transparent and toughest ‘Advanced OPEN peer review’ system (...



SCIENCEDOMAIN Awards

  • No Awards listed.

Browser Compatibility : Mozila firefox, Google Crome and IE 7 & above. Creative Commons License Terms & Condition   |   Privacy Policy   |   Join Us   |   Help   |   Contact Us
© Copyright 2010-2018, SCIENCEDOMAIN international. All rights reserved.