The effect of protein hydrolysate on the functional and technological indicators of pate

Abstract

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.