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 patest. International Journal of Food Technology and Nutrition, 5 (9-10). pp. 103-108. ISSN 2671 – 3071
Full text not available from this repository.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.
Keywords: Ohrid trout, functional pâté, olive oil, vegetable fibers.
| Item Type: | Article |
|---|---|
| Subjects: | Scientific Fields (Frascati) > Engineering and Technology > Other engineering and technologies |
| Divisions: | Faculty of Technology and Technical Sciences |
| Depositing User: | Prof. d-r. Gorica Pavlovska |
| Date Deposited: | 04 Apr 2023 09:07 |
| Last Modified: | 28 Mar 2024 10:29 |
| URI: | https://eprints.uklo.edu.mk/id/eprint/7979 |
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