| Issue |
BIO Web Conf.
Volume 82, 2024
International Scientific and Practical Conference “Methods for Synthesis of New Biologically Active Substances and Their Application in Various Industries of the World Economy – 2023” (MSNBAS2023)
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|---|---|---|
| Article Number | 02037 | |
| Number of page(s) | 6 | |
| Section | Use of Biologically Active Substances in Crop Production, Animal Husbandry and Other Industries | |
| DOI | https://doi.org/10.1051/bioconf/20248202037 | |
| Published online | 03 January 2024 | |
The effect of protein hydrolysate on the functional and technological indicators of pate
1 South Ural State University (national research university), 454000, Lenin Avenue, 75, Chelyabinsk, Russia
2 Ural State Agrarian University, 620075, Karl Liebknecht street, 42, Ekaterinburg, Russia
* Corresponding author: balandina.v2001@mail.ru
It is advisable to study the effect of new protein additives on the functional and technological properties of food systems, taking into account a wide range of food and technological additives used in the production of meat products. The purpose of the research is to determine the effect of protein hydrolysate on the functional and technological indicators of pate. Optipep protein hydrolysate was used. Research methods. The functional and technological indicators of the protein hydrolysate were determined; the physico-chemical indicators of the pate samples were determined, and the obtained values were compared with the requirements of the state standard. The yield of the product after heat treatment was also determined. Results. It has been established that protein hydrolysate has high functional and technological indicators, which affect the increase in the yield of the product, as well as the increase in moisture, which contributes to a more spreadable consistency of the product. Samples of pate with the introduction of protein hydrolysate have a higher nutritional value. Based on the results, concluded that it is advisable to use protein hydrolysate in the pate recipe to improve its quality indicators.
© The Authors, published by EDP Sciences, 2024
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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