title: Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° Ð¿Ð°ÑÑÐµÑÐ° Ð¸Ð· Ð¼ÑÑÐ° Ð¿ÑÐ¸ÑÑ Ñ Ð´Ð¾Ð±Ð°Ð²ÐºÐ¾Ð¹ Ð¿Ð»Ð¾Ð´Ð¾Ð²Ð¾-ÑÐ³Ð¾Ð´Ð½Ð¾Ð³Ð¾ Ð¿Ð¾ÑÐ¾ÑÐºÐ¾Ð²Ð¾Ð³Ð¾ ÐºÐ¾Ð½ÑÐµÐ½ÑÑÐ°ÑÐ°
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¼Ð°Ð³Ð¸ÑÑÑÐ°
titleType: Subtitle
title: Development of poultry meat pate with the addition of fruit and berry powder concentrate
Creators: name: ÐÐ¾ÑÐ¾ÑÐµÐµÐ²Ð°, ÐÐ½Ð°ÑÑÐ°ÑÐ¸Ñ
Publisher: name: Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³ÑÐºÐ¸Ð¹ Ð¿Ð¾Ð»Ð¸ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¸Ð¹ ÑÐ½Ð¸Ð²ÐµÑÑÐ¸ÑÐµÑ ÐÐµÑÑÐ° ÐÐµÐ»Ð¸ÐºÐ¾Ð³Ð¾
Year: 2024
Subjects: ÐÐ¸Ð¾ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ñ
ÐºÑÑÐ¸Ð½Ð°Ñ Ð¿ÐµÑÐµÐ½Ñ
Ð´Ð¾Ð±Ð°Ð²ÐºÐ°
Ð¿Ð»Ð¾Ð´Ð¾Ð²Ð¾-ÑÐ³Ð¾Ð´Ð½ÑÐ¹ Ð¿Ð¾ÑÐ¾ÑÐ¾Ðº
ÑÑÐ±Ð»Ð¸Ð¼Ð¸ÑÐ¾Ð²Ð°Ð½Ð½Ð°Ñ Ð±ÑÑÑÐ½Ð¸ÐºÐ°
Ð°Ð½ÑÐ¸Ð¾ÐºÑÐ¸Ð´Ð°Ð½Ñ
ÑÑÐ¾Ðº Ð³Ð¾Ð´Ð½Ð¾ÑÑÐ¸
chicken liver
additive
fruit-berry powder
freeze-dried cranberries
antioxidant
shelf life

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description: The given work is devoted to the development of poultry meat pate with the ad-dition of fruit and berry powder concentrate. The tasks that were solved in the course of the study: 1. To conduct an analytical review of the literature of high-tech production of meat pates and fruit-berry raw materials in food products; 2. To determine the objects and methods of research, to develop a structural scheme of research; 3. To investigate the effect of fruit and berry powder concentrate additive on chicken liver meat pate; 4. To develop a recipe and technology of manufacturing of meat pate from chicken liver with the addition of fruit-berry powder concentrate; 5. To calculate the modes of heat treatment of poultry meat pate by the theoretical method; 6. To develop technical and technological documentation for meat pate from chicken liver with the addition of fruit-berry powder concentrate, to carry out organoleptic quality assessment. In the course of the research various food additives of vegetable origin and their influence on the food product were studied. The introduction of fruit-berry powder concentrate additive in the production of meat pate is substantiated, as a result of which physicochemical, organoleptic, technological and microbiological parameters are improved. A new recipe and technology of making meat pate from chicken liver with the addition of fruit-berry powder concentrate has been developed. The product had high organoleptic characteristics, as a result of which technical documentation (TU and TI) was developed. Implementation of this work at the enterprises of meat industry will help to achieve significant problems in the field of health care and other industries, as provid-ing the population with quality nutrition is one of the global problems. During the preparation of the analytical review such scientific bases were used as: Elsevier ScienceDirect, information-library complex EB SPbPU, eLIBRARY.RU, National Electronic Library, Codex, etc.). The results were processed in the program Microsoft Excel, MATLAB, TR_Complex.