The evaluation of the possibility of using flax seeds in the recipes of pates from chicken by-products

The research objective was to develop the recipe and schematic diagram of receiving meat pates with addition of flax seeds. The research problems were to define the dosage of addition of flax seeds in pates from chicken by-products; to develop the recipe and schematic diagram of the pate from the chicken by-products with addition of flax seeds; to establish organoleptic indicators of pate; to carry out tasting assessment of meat and cereal pate. Developed recipe of meat and cereal pate with addition of flax seeds was given. As meat raw materials applied chicken by-products - hearts and ventricles. Their dosage providing the best organoleptic indicators of a product was picked up (3 % instead of mincemeat). Organoleptic assessment of the prototypes of the pate with various quantitative content of flax seeds in the product was given. At introduction of flax seeds of 1 % organoleptic indicators of meat and cereal pate almost did not change, there was slightly audible aroma of flax seeds...