Study of the rheological characteristics of the liver pate

Today, one of the most important global problems is unbalanced nutrition of the population, which is associated with a low level of awareness about balanced nutrition, the purchasing power of people and entails a shortage of nutrients, vitamins and minerals, or their partial excess consumption. In turn, this leads to the development of alimentary diseases. In this regard, the following versions of chicken liver-based pate formulations were developed: pate with muscle tissue Cucumaria japonica, pate with lyophilic enzymatic hydrolyzate of muscle tissue C. japonica. Important indicators for assessing the quality of food products of animal origin are their functional and technological properties. The paper presents a study of the moisture binding capacity of pate with C. japonica muscle tissue or with the lyophilic enzymatic hydrolyzate of C. japonica muscle tissue.