The use of pumpkin crumbs in pate technology and their functional characteristics


Keywords: pâté products, pumpkin pulp, formulations, functional products, organoleptic characteristics, nutritional value, functional and technological properties.

Abstract

One of the priorities of the modern meat industry is the production of products that have improved consumer properties. To accomplish this task, it is necessary to involve as much as possible in industrial circulation the local raw materials of plant origin, which will be an impetus for the production of new foods with functional properties. The article deals with the partial replacement of raw materials of animal origin with pumpkin pulp as a functional ingredient in the production of pâté products. We have developed three recipes for pumpkin paste. Changes in nutritional value of the developed samples were investigated. The organoleptic characteristics and nutritional value of pumpkin pate products were determined. The use of pumpkin pulp as a functional ingredient in the technology of pate products affects the appearance, the color of the products and the composition of these products, along with other technological indicators were within the regulatory requirements. Experimentally established, that increase in the proportion of pumpkin pulp has been found to lead to an increase in mineral content and a decrease in fat content. Improvements in the functional and technological properties of experimental pâté products based on the use of pumpkin pulp have been demonstrated. Established rational replacement level of basic raw materials, which is characteristic for recipes № 3. Pâté products using pumpkin pulp as a functional ingredient is a low-calorie products. The production of combined meat products does not require additional specialized equipment and is a potential source of expansion of the domestic range of functional products. Consumption of these products gives us every reason to believe their food with significant new functional properties that meet the requirements of modern food.

References

Antipova, L.V., Glotova, I.A., & Rogov, I.A. (2001). Metody issledovanija mjasa i mjasnyh produktov. M.: Kolos (in Russian).

Barabolya, O.V., Kalashnyk, O.V., Moroz, S.E., Zhemela, H. P., Yudicheva, O.P., & Serhiyenko, O.V. (2018) Vykorystannya napivfabrykativ harbuza dlya zbahachennya khliba pshenychnoho VISNYK Poltavsʹkoyi derzhavnoyi ahrarnoyi akademiyi, 4, 76–80. doi: 10.31210/visnyk2018.04.11 (in Ukrainian).

Chamova, Yu.D., Kaynash, A.P., & Palyy, A.S. (2006). Razrabotka nyzkokaloriynykh myasorastytelʹnykh pashtetov. Tez. dop. II mizhnar. nauk.-prakt. konf. “Kharchovi tekhnolohiyi – 2006”. Odesa: ONAKHT (in Russian).

DSTU 3190-95 (1997). Harbuzy prodovolʹchi svizhi. Tekhnichni umovy. Vved. 01.07.97. K.: Derzhstandart Ukrayiny. http://online.budstandart.com/ua/catalog/doc-page.html?id_doc=83697 (in Ukrainian).

DSTU 4432:2005 (2006). Pashtety myasni. Tekhnichni umovy. Natsionalʹnyy standart Ukrayiny. K. Derzhspozhstandart Ukrayiny. http://ukrapk.com/ gosts/meat/dsty44322005pashtetimquotyasni.html (in Ukrainian).

Kaynash, A.P. (2011). Tovaroznavcha kharakterystyka kovbasnykh vyrobiv z roslynnymy dobavkamy: monohrafiya. Poltava: RVV PUET (in Ukrainian).

Kovalenko, A.M. (2019). Perspektyvy vykorystannya harbuza v kharchoviy promyslovosti. Problemy formuvannia zdorovoho sposobu zhyttia u molodi: zb. nauk. prats molodykh uchenykh, aspir. ta studentiv za materialamy V VNPK, Odesa: ONAKhT, 2, 79. http://dspace.nuft.edu.ua/jspui/handle/123456789/10558 (in Ukrainian).

Kaynash, A.P., & Vinnikova, L.H. (2007). PAT. 25521 UA Ukrayina, MPK (2006) A23J 1/00. Protses pryhotuvannya pashtetiv mʺyasnykh z ovochevymy dobavkamy. № u 200703851; Zayavl. 06.04.2007; Opubl.10.08.2007, Byul. № 12 (in Ukrainian).

Zhuravskaja, N.K., Gutnik, B.E., & Zhuravskaja, N.A. (2001). Tehnohimicheskij kontrol' proizvodstva mjasa i mjasoproduktov. M.: Kolos (in Russian).

Abstract views: 86
PDF Downloads: 114
Published
2019-11-08
How to Cite
Basarab, I., Drachuk, U., Romashko, I., Halukh, B., Simonova, I., & Moldavanova, L. (2019). The use of pumpkin crumbs in pate technology and their functional characteristics. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. Series: Food Technologies, 21(92), 23-27. https://doi.org/10.32718/nvlvet-f9205