Development of liver pate technology using pea meal

Abstract

The article provides justification for the use of pea meal in the technology of liver pate. The article presents the research results of emulsifying ability of pea meal in terms of its use in the pate technology. It was established, that dry thermal treatment and SHF thermal treatment of pea affect negatively its emulsifying ability. According to the data obtained, the hydrothermal method of pea meal processing before adding it to pate mass was chosen. The authors evaluate the fractional composition of emulsion of the model system liver: pea mass. On the basis of the data obtained, a pate producing technology employing pea meal has been developed. Rheological and organoleptic surveys of the produced specimens are conducted. It is proved that new types of pate surpass the control sample in a number of indicators: the content of animal fat is reduced, the share of vegetable protein, the content of cellulose, potassium, calcium and magnesium are increased.