IMPROVEMENT OF LIVER PÂTÉ TECHNOLOGY THROUGH THE USE OF HIGH-OLEIC SUNFLOWER MEAL

Abstract

The article presents the results of a complex scientific and technological study aimed at improving the technology of liver pate production by using high-oleic sunflower meal as a functional plant ingredient. The expediency of its use is substantiated, taking into account the peculiarities of the chemical composition, in particular, the high content of complete protein, dietary fibers, monounsaturated fatty acids and a balanced amino acid profile, which leads to an increase in the nutritional and biological value of the finished product. A comparative analysis of the amino acid composition of meal from various seed crops was conducted and the prospects of using high-oleic sunflower meal in the production technology of liver pastes were established. The influence of the mass fraction of the vegetable ingredient on the processes of structure formation, rheological and structural-mechanical indicators of the paste mass was studied. The optimal duration of hydration of the meal was determined, at which the maximum value of the ultimate shear stress is reached, which indicates the formation of a stable, homogeneous and plastic consistency of the product. Changes in the adhesive and moisture-retaining capacity of the main physicochemical parameters of the finished pastes were studied. It has been proven that the introduction of a vegetable ingredient helps to increase the protein content, reduce the mass fraction of fat, improve textural characteristics and increase the stability of the product structure. It was established that the use of high-oleic sunflower meal has a positive effect on the formation of a structured system of paste mass and ensures the reproducibility of the quality indicators of the finished product. The practical significance of the work lies in the possibility of using the obtained results in the development of new recipes of pastes with improved consumer properties and a reduced content of animal fats. The proposed technological approach makes it possible to optimize the recipe composition, increase the stability of product quality, expand the range of functional meat and vegetable products and ensure their competitiveness on the food market.