Published July 31, 2019 | Version v1
Journal article Open

STUDY OF QUALITY AND SAFETY PARAMETERS OF LIVER PASTES WITH AUBERGINE POWDER

Creators

  • 1. Kherson State University
  • 2. Kherson State Agricultural University
  • 3. Kyiv University of Culture
  • 4. Kyiv National University of Culture and Arts
  • 5. Kyiv National University of Trade and Economics

Description

The aim of this work is to study quality and safety parameters of developed recipes of liver pastes with a partial replacement of liver by aubergine powder that allows to improve their food value and to introduce them in food rations of people, working at toxic enterprises, living on ecologically polluted territories and all population layers.

This work is devoted to studying quality and safety parameters of liver pastes with aubergine powders, produced by infrared drying at temperature 50–60 °С. Chemical parameters, established for developed paste products, are presented.

The use of aubergine powders gives a possibility to increase biological and food values, to widen the assortment of pastes with prognosticated quality parameters, to form new consumption properties of products, to use the food potential of vegetable supplements more completely. It has been proved, that new pastes with using aubergine powders confirmed advantages of developed products over traditional ones. 

New products have a balanced chemical composition, low energetic value, decreased content of easily assimilated carbohydrates and increased content of healthy ingredients of functional and treating-prophylactic destination. 

These studies testify the quality and safety of developed paste recipes. It has been established, that adding aubergine powders in paste recipes results in increasing a food value at the expanse of raising an amount of carbohydrates, content of irreplaceable amino acids, enrichment with mineral substances and vitamins.

Files

STUDY OF QUALITY AND SAFETY PARAMETERS OF LIVER PASTES WITH AUBERGINE POWDER.pdf

Files (627.0 kB)

Additional details

References

  • Cherevko, O. I., Peresichnyy, M. I., Peresichna, S. M. (2017). Innovatsiyni tekhnolohiyi kharchovoyi produktsiyi funktsionalʹnoho pryznachennya. Kharkiv: KhDUKhT, 591.
  • Syrokhman, I. V. (2019). Tovaroznavstvo prodovolʹchykh produktiv. Kharkiv: Svit knyh, 713.
  • Vasyl'yeva, Ya. V. (2013). Pashtety. Farshi. Nachynky. Kharkiv: Arhument Prynt, 256.
  • Kvasenko, O. I., Kas'yanov, G. I., Aleshkevich, Yu. S., Yushina, Ye. A. (2001). Pat. No. 99115141 RU. Pashtet.
  • Zdobnov, A. I., Tsyganenko, V. I. (2015). Sbornik retseptur blyud i kulinarnykh izdeliy. Kyiv: Arys, 688.
  • Dzyundzya, O., Burak, V., Averchev, A., Novikova, N., Ryapolova, I., Antonenko, A. et. al. (2018). Obtaining the powder-like raw materials with the further research into properties of eggplant powders. Eastern-European Journal of Enterprise Technologies, 5 (11 (95)), 14–20. doi: http://doi.org/10.15587/1729-4061.2018.143407
  • Dzyundzya, O., Burak, V., Averchev, A., Novikova, N., Ryapolova, I., Antonenko, A. et. al. (2018). Investigation of technological properties of powder of eggplants. EUREKA: Life Sciences, 5, 22–29. doi: http://doi.org/10.21303/2504-5695.2018.00723
  • Choe, J., Kim, G.-W., Kim, H.-Y. (2019). Effects of green tea leaf, lotus leaf, and kimchi powders on quality characteristics of chicken liver sausages. Journal of Animal Science and Technology, 61 (1), 28–34. doi: http://doi.org/10.5187/jast.2019.61.1.28
  • Lorenzo, J. M., Domínguez, R., Agregán, R., Gonçalves, A. (2016). Effect of fat replacement by olive oil on the physico-chemical properties, fatty acids, cholesterol and tocopherol content of pâté. Grasas y Aceites, 67 (2), e133. doi: http://doi.org/10.3989/gya.0629152
  • Pellegrini, L.-G., Sayas-Barberá, F.-L., Pérez-Álvarez, V.-M. (2018). Quinoa (Chenopodium quinoa Willd) paste as partial fat replacer in the development of reduced fat cooked meat product type pâté: Effect on quality and safety. CyTA – Journal of Food, 16 (1), 1079–1088. doi: http://doi.org/10.1080/19476337.2018.1525433
  • Domínguez, R., Pateiro, M., Sichetti Munekata, P. E., Bastianello Campagnol, P. C., Lorenzo, J. M. (2016). Influence of partial pork backfat replacement by fish oil on nutritional and technological properties of liver pâté. European Journal of Lipid Science and Technology, 119 (5), 1600178. doi: http://doi.org/10.1002/ejlt.201600178
  • Zając, M., Świątek, R. (2018). The effect of hemp seed and linseed addition on the quality of liver pâtés. Acta Scientiarum Polonorum Technologia Alimentaria, 17 (2), 169–176. doi: http://doi.org/10.17306/j.afs.0566
  • Lucas‐González, R., Pellegrini, M., Viuda‐Martos, M., Pérez‐Álvarez, J. Á., Fernández‐López, J. (2018). Persimmon (Diospyros kaki Thunb.) coproducts as a new ingredient in pork liver pâté: influence on quality properties. International Journal of Food Science & Technology, 54 (4), 1232–1239. doi: http://doi.org/10.1111/ijfs.14047
  • Shylman, L. Z., Simakova, I. V., Kamsulina, N. V., Fedak, N. V., Obozna, M. V., Bidiuk, D. O. et. al.; Shylman, L. Z. (Ed.) (2016). Zhyry u vyrobnytstvi kharchovoyi produktsiyi. Sumy: Universytetska knyha, 278.
  • Ivanova, O. V., Kaplina, T. V. (2015). Sanitariia ta hihiiena zakladiv restoranno hohospodarstva. Sumy: Universytetska knyha, 399.
  • Produktym'yasni. Orhanoleptychne otsinyuvannya pokaznykiv yakosti. Part 2. Zahal'ni vymohy (2007). DSTU 4823.2:2007. Vved. 2009-01-01. Kyiv: Hosstandart Ukrayiny, 14.
  • Myaso ta myasni produkty. Metod vyznachennya vmistu volohy (kontrolʹnyy metod) (ISO 1442:1997. IDT) (2005). DSTU ISO 1442:2005. Vved. 2007-01-01. Kyiv: Derzhavne pidpryyemstvo «Ukrayinsʹkyy naukovo-doslidnyy i navchalʹnyy tsentr problem standartyzatsiyi, sertyfikatsiyi ta yakosti», 6.
  • Antypova, L. V. (2001). Metody issledovanyya myasa i myasnykh produktov. Moscow: Kolos, 376.
  • Fediukyn, V. K., Durnev, V. D., Lebedev, V. H. (2000). Metody otsenky yupravlenyia kachestvom promyshlennoi produktsii. Moscow: Inf. izd. dom «Fylyn», 328.
  • M'yaso ta m'yasni produkty. Metod vymiryuvannya masovoyi chastky zhyru (2015). DSTU 8380:2015. Vved. 2017-07-01. Kyiv: Derzh spozhyvstandart Ukrayiny, 9.
  • Vinogradova, A. A., Melkina, G. M., Fomicheva, L. A. et. al. (1991). Laboratornyy praktykum po obshchei tekhnolohyy pyshchevukh proyzvodstv. Moscow: Ahropromyzdat, 335.
  • Alemasova, A. S., Rokun, A. N., Shevchuk, I. A. (2003). Analiticheskaya atomno-absorbtsionnaya spektroskopiya. Sevastopol: Veber, 327.
  • Skurykhyn, Y. M. (2007). Tablytsy khymycheskoho sostava i kaloryinosti rossyiskikh produktov pitaniia. Moscow: DeLy, 276.
  • Dotsyak, V. S. (2014). Tekhnolohiya pryhotuvannya izhi z osnovamy tovaroznavstva prodovol'chykh tovariv. Kyiv: Nash chas, 400.
  • Shulʹha, O. S., Chorna, A. I. (2014). Sensornyy analiz. Kyiv: NUKHT, 74.