Effect of germinated wheat (Triticum aestivum) on chemical, amino acid and organoleptic properties of meat pate

Authors

  • Bahytkul Assenova Shakarim State University of Semey, 071412, Semey, Kazakhstan. Tel.: +7 707 658 61 17
  • Eleonora Okuskhanova Shakarim State University of Semey, 071412, Semey, Kazakhstan. Tel.: +7 722 231 82 92
  • Maksim Rebezov Ural State Agrarian University, Yekaterinburg, Russian Federation; V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences, Moscow, Russian Federation, Tel.: +7 999 9002365 https://orcid.org/0000-0003-0857-5143
  • Oksana Zinina South Ural State University (national research university), Lenin Avenue 76, RU 454080 Chelyabinsk, Russia. Tel.: +7 906 871 36 81 https://orcid.org/0000-0003-4817-1645
  • Nadezhda Baryshnikova Nosov Magnitogorsk State Technical University, Lenin Avenue 38, RU455000 Magnitogorsk, Russia, Tel.: +7 908 065 41 68
  • Evgeniya Vaiscrobova Nosov Magnitogorsk State Technical University, Lenin Avenue 38, RU455000 Magnitogorsk, Russia, Tel.: +7 951 792 12 09
  • Elena Kasatkina Nosov Magnitogorsk State Technical University, Lenin Avenue 38, RU455000 Magnitogorsk, Russian Federation, Tel.: +7 902 868 31 39 https://orcid.org/0000-0003-2227-6844
  • Mohammad Ali Shariati K.G. Razumovsky Moscow State University of technologies and management (the First Cossack University), Moscow, Russian Federation, Tel: +7 904 8111166
  • Muhammad Usman Khan Washington State University, Bioproducts Sciences and Engineering Laboratory (BSEL), Richland, WA 99354, USA; Department of Energy Systems Engineering, Faculty of Agricultural Engineering and Technology, University of Agriculture, Faisalabad 38000, Pakistan, Tel.: +1 (509) 941-6193
  • Godswill Ntsomboh Ntsefong University of Yaounde 1, Department of Plant Biology, Faculty of Science & Institute of Agricultural Research for Development (IRAD), Cameroon. Tel: (+237) 679 941 910 / 699 166 586 https://orcid.org/0000-0002-6876-8847

DOI:

https://doi.org/10.5219/1273

Keywords:

meat pate, wheat, germination, water-holding capacity

Abstract

Germinated cereal crops are widely used in the technology of meat products, as they contain a significant amount of vitamins, minerals and protein. This study presents the formulation and processing technology of meat pate with the addition of wheat (Triticum aestivum) germ. Three treatments of 10, 15 and 20% of germinated wheat (GW) were prepared. Wheat sprouts were crushed and mixed for 6 minutes in a meat mixer together with broth, oat flour, and spices to obtain a smooth mass. This was mixed with minced meat and grinded on a cutter to obtain a more uniform finished paste that was dosed into lamister or tin containers, sterilized and stored for 2 years. This was followed by the determination of its proximate composition, water-binding capacity, and sensory analysis. Results show that the meat pate with 10% of GW in comparison with the control, contain more protein, is more nutritious with a lower fat content of 6.8% and a lower carbohydrate content of 11.3%. The results of organoleptic evaluation showed that the highest average score was for the meat pate with a recipe that contains 10% of germinated wheat, and the lowest was for the meat pate containing 20% of germinated wheat. Meat pate containing 10% of germinated wheat has a higher water-holding capacity and the optimal pH value. This study suggests that wheat can be used in appropriate formulation to improve the organoleptic quality of meat pate.

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Published

2020-07-28

How to Cite

Assenova, B., Okuskhanova, E., Rebezov, M., Zinina, O., Baryshnikova, N., Vaiscrobova, E., Kasatkina, E., Shariati, M. A., Khan, M. U., & Ntsefong, G. N. (2020). Effect of germinated wheat (Triticum aestivum) on chemical, amino acid and organoleptic properties of meat pate. Potravinarstvo Slovak Journal of Food Sciences, 14, 580–586. https://doi.org/10.5219/1273

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