FORMULATION, PRODUCTION, AND DETERMINATION OF PHYSICAL-CHEMICAL AND SENSORY CHARACTERISTICS OF THREE DIFFERENT FUNCTIONAL OHRID TROUT PÂTÉS

STOJANOVSKA, Tanja and KALEVSKA, Tatjana and NIKOLOVSKA NEDELKOSKA, Daniela and PAVLOVSKA, Gorica (2022) FORMULATION, PRODUCTION, AND DETERMINATION OF PHYSICAL-CHEMICAL AND SENSORY CHARACTERISTICS OF THREE DIFFERENT FUNCTIONAL OHRID TROUT PÂTÉS. International Journal of Food Technology and Nutrition, 5 (9-10). pp. 103-108. ISSN 2671-3071

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Abstract

This research aims to formulate and produce functional pâté made of Ohrid trout with different percentages of meat in its content, (40%, 50%, and 60%). The functionality of the pâté is improved by using olive oil as fat and vegetable proteins and pea fibers to stabilize the emulsion. The three pâté formulations were produced without using any E-label additives. The pâtés are characterized by good and stable emulsion and fulfill the technological and sensor characteristics of a pâté. The physical-chemical analyses prove that the final product has a low percentage of fats: 19%, 18.5%, and 16.5% for pâtés A, B, and C, respectively.

Item Type:	Article
Uncontrolled Keywords:	Ohrid trout, functional pâté, olive oil, vegetable fibers.
Subjects:	T Technology > T Technology (General)
Divisions:	Faculty of Engineering, Science and Mathematics > School of Engineering Sciences
Depositing User:	Unnamed user with email zshi@unite.edu.mk
Date Deposited:	31 Oct 2022 09:38
Last Modified:	31 Oct 2022 09:38
URI:	http://eprints.unite.edu.mk/id/eprint/1050

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