PHYSICO-CHEMICAL PARAMETERS OF FUNCTIONAL PATES WITH THE ADDITION OF MVK

Abstract

The article presents the research results obtained in the study of physico-chemical parameters of functional pates with the addition of MVK. Pates are a high–calorie homogenized product with a predominant meat content, while a delicate consistency is achieved by special methods of processing raw materials and selecting ingredients for the formulation. Different raw materials are used for the production of pates. In addition, butter or cream, milk powder, whey, blood plasma, egg melange, cheese, meat and bone broths, vitamin preparations, color stabilizers are used in the production of pates, but antioxidants, vitamins and minerals, polyunsaturated fatty acids, trace elements and tannins are not used in the formulation. Therefore, the purpose of the work is to study the physico–chemical parameters of functional pates with the addition of MVK. The experimental part of the research was carried out in the laboratories of the Department of "Food Technologies" of the Don State Agrarian University, in specialized laboratories of the Don State Agrarian University. The following research objects were used: chicken pate, beef liver pate. Crushed grape seeds or grape seed flour (MVK) obtained in the laboratory from grape fruits. It has been established that the introduction of MVC additives into the formulations of meat products improves the physico-chemical characteristics of finished products. The introduction of additives leads to the creation of products with functional properties, because The magnesium content in the developed products is more than 10% of the daily value. It has been established that the addition of MVK increases the nutritional value of products without reducing shelf life.