SENSORY INDICATORS OF THE QUALITY AND SAFETY OF THE DESIGNED COMBINED MEAT PATES

Abstract

In conditions of protein deficiency, one of the fastest and most effective ways to solve the problem is to replace animal meat with poultry meat and offal, as well as components of plant origin. With appropriate fattening, the nutritional value of chicken meat does not significantly differ from beef and pork. There is no shortage of essential amino acids. The vitamin and mineral composition is similar. The content of connective tissue in it is less than in any meat of terrestrial animals and is no more than 8%. Poultry meat is a tasty, nutritious (94-96% digestible) and at the same time low-calorie product. It is a source of high-quality, easily digestible proteins (19–22%), amino acids, vitamins, and minerals, which are indispensable materials for the formation and functioning of the body. It is a source of high-quality, easily digestible proteins (19–22%), amino acids, vitamins, and minerals, which are indispensable materials for the formation and functioning of the body. The lipids of chicken and turkey meat contain more polyunsaturated fatty acids (PUFA), which are not synthesized in the human body and are therefore indispensable food ingredients. The work is devoted to the justification of the use of poultry meat, offal and vegetable ingredients in the technology of preparing meat dishes for special purposes. The results of the organoleptic evaluation show that the addition of vegetable components in a total amount of 20% (10% each of apples and carrots) to meat raw materials is the most optimal, and this trend is preserved both in the combined pate of chicken meat and liver and of turkey meat and liver. The combination of meat and poultry liver with vegetable raw materials (carrots, apples, pumpkin seeds) allows you to reduce the caloric content, and at the same time, the content of cholesterol and unsaturated fatty acids. At the same time, the resulting dish is enriched with natural biologically active substances, vegetable proteins, carbohydrates, vitamins, minerals, ballast substances and other compounds necessary for the normal functioning of the human body.