History and innovation in pate technology

¹ Orеl State University named after I.S. Turgenev, 75, Komsomolskaya Str., Orel, Russia
² Orel state agrarian university named after N.V. Parakhin 69, General Rodin Str., Orel, Russia

Abstract

Analysis of the history of the pates creation has shown significant prospects of the product at the present time. Model samples of meat and vegetable pates have been developed by introducing a mixture of powders from rosehip and nettle leaves in an amount of 5, 8 and 10% and a cereal filler made from oatmeal. In terms of organoleptic quality indicators, the sample with the addition of 8% of a mixture of meal powders turned out to be the best. The technological process of the production of meat-vegetable pates includes both traditional operations and the preparation and introduction of herbal ingredients. The developed pate samples were stored at a temperature of 4 ± 2˚C for 7 days, and the quality indicators were assessed. The pastes “Young Strength” and “Willpower and Strength of Mind” are the best. Their highest score is 4.96. It has been established that the consumption of 100 g of “Powerful Strength” pate will provide the daily requirement of men and women of elderly and old age in vitamin B6 by 25.3%, iron by 28.1 and 15.6% (respectively). “Willpower and Strength of Mind” will cover the satisfaction of the daily need for vitamin B6 by 17.8% of men and women of the elderly and old age, in iron by 22.9% for men. And with the use of “ Young Strength “pate the daily need of older people for vitamin B6 will be satisfied for 17.8%, in iron by 20.8% in men of this age category. The use of meat-containing non-meat components with high nutritional value in pate technologies allows us to class them as functional products.