STUDY OF FORMULATION AND OPTIMAL COMPOSITION OF MEAT-PLANT PÂTÉS USING FLAX AND HEMP FLOUR

Abstract

The article presents the results of comprehensive studies on the development of formulations for meatplant pâtés using plant ingredients – flax and hemp flour (зығыр және қарасора ұны). The object of the study was pâtés made from turkey and duck meat with the addition of plant components in the amount of 4-10% in a 1:1 ratio. Standard physicochemical, functional-technological, and organoleptic methods were applied to comprehensively assess the quality of the final product. It was found that the inclusion of plant ingredients significantly affects the chemical composition of pâtés: protein content increased up to 19.8%, the share of minerals and carbohydrates increased, while moisture content decreased. The addition of flax and hemp flour positively influenced the functional-technological properties of the product: water-holding capacity increased up to 82%, structural-mechanical characteristics of the mince improved, and reduced water activity contributed to enhanced microbiological stability and prolonged shelf life. Organoleptic evaluation results indicated that the optimal dosage of plant ingredients is 6% (flax flour – 3%, hemp flour – 3%), ensuring the best combination of taste, aroma, color, and consistency. Increasing the dosage to 8-10% led to a deterioration of organoleptic properties, in particular the appearance of bitterness and changes in product texture. The scientific novelty of the study lies in the rationale for the rational combination of meat and plant ingredients, considering their complex influence on pâté quality indicators. The practical significance of the study is the possibility of applying the developed formulation in the production of functional meat products with enhanced nutritional and biological value, meeting modern healthy nutrition requirements.