Rheological Properties of Low-calorie Red Deer Meat Pâté
Eleonora Okuskhanova, Maksim Rebezov, Zhanibek Yessimbekov, Diana Tazeddinova, Pavel Shcherbakov, Tatiana Bezhinar, Oksana Vagapova, Tatiana Shcherbakova, Marilyne Stuart
Journal of Pharmaceutical Research International · pp. 1–9 · Published 10 Jul 2018
10.9734/JPRI/2018/42317Abstract
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.
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