Effect of Non-Traditional Raw Material on Quality and Nutritional Value of Liver Pate

Abstract

The goal of the research was to study the applicability of ground cakes in the production of liver pate with increased nutritional characteristics. The studies revealed that the substitution of beef liver in the amount of 3.0 % with the same amount of ground cake of black cumin seed in the formula of liver pate contributed to: the change in color from ≪brown≫ to ≪gray with brown shade≫, the appearance of light spiciness in the taste; an increase in the content of protein (by 7.8 %) and ash (by 20.6 %), in the content of calcium (by 5.7 times), iron (by 3.4 times), magnesium (by 2.3 times), copper (by 2.2 times), manganese (by 63 %), zinc (by 25 %), and a decrease in the content of vitamin A by 11.7 % with the stabilization of the number of mesophilic microorganisms. The substitution of 10.0 % of beef liver with the same amount of the ground cake of pine nut kernels contributed to: the formation of slightly sweet taste and tenderer consistency; an increase in the content of protein (by 38.3 %) and ash (by 24.5 %), minerals – manganese (by 6.1 times), calcium (by 4.3 times), magnesium (by 3.9 times), iron and copper (by 2.3 times), phosphorus (by 2.2 times), zinc (by 27%), and a decrease in the content of vitamin А by 27.5%.