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MEAT AND VEGETABLE PATE: OPTIMIZATION OF FUNCTIONAL AND PROCESSING PROPERTIES AND QUALITY PARAMETERS

Ivan Fedorovich Gorlov*, Marina Ivanovna Slozhenkina, Svetlana Evgenevna Bozhkova, Denis Nikolaevich Pilipenko, Arkadii Kanurovich Natyrov, Natalia Ivanovna Mosolova, Olga Andreevna Knyazhechenko, Daria Aleksandrovna Mosolova

The article considers a method of optimizing the nutritional value of meat and vegetable pates. Their formulation has been proposed to be added with vegetable raw materials grown in the Lower Volga region and processed in a certain way. The authors have proposed a lentils preparing method that implies their soaking and wet germination with using electro treated solutions of sodium and ammonium salts. Improvement of the lentils processing method made it possible to increase the rate of seeds germination, inactivate inhibitors of the proteolytic enzymes of vegetable materials and enhance the biological value of the product. The results obtained have revealed improvement in the functional and processing properties of the product, with raw meat being partially replaced with vegetable components, while preserving high organoleptic characteristics. The novelty of the recipe developed involves creating a high-protein product of functional nutrition. The general result of the article is that there has been discovered a mechanism of combining vegetable and animal proteins in the formulation that ensures the preservation of the missing and labile essential amino acids and results in a meat and vegetable pate of 84.6% protein and complete set of amino acids in the product. Keywords: Аmino acid composition, biological value, pate, raw meat, vegetable.

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