Development of a technology for meatvegetable pates based on vegetable pastes in order to optimizing their protein composition

Currently, the meat product market includes various product groups, among which pâté products occupy a special place. This group is largely focused on the advanced processing of secondary meat raw materials, the nutritional value of which can be enhanced by enriching them with plant components (primarily derived from highprotein raw materials). Our research proposes a technological solution for producing meatvegetable pâtés, taking into account their nutritional value analysis. During the study, we identified the optimal recipe and determined the addition of soy and lentil pastes in varying quantities to the minced chicken liver pâté system. The resulting pâté samples were characterized by high organoleptic properties. Enriching the pâté recipes with plant pastes improved the functional and technological properties of the minced meat, as well as the nutritional value of the finished pâté. The results showed a 66.4–124 % increase in the protein content of the minced meat systems in the experimental samples compared to the control sample, a 7–28.6 % decrease in the moisture content in the minced meat, and an increase in waterbinding capacity by 25–33.8 %. In the finished product, the protein content increased by 67.9–125 % compared to the control sample, with this increase directly related to the proportion of soy paste in the recipe. The change in the pâté composition also contributed to a decrease in the fat content in the finished samples, with the change in this indicator relative to the control sample ranging from 6 to 32.3 %. The results of a comparative analysis of the amino acid composition of the protein demonstrate the feasibility of enriching meat pâtés with plantbased pastes.