Possibility of using pear and sea buckthorn fruits to enrich liver pates

The aim of the study is to establish the possibility of simultaneous use of pear and sea buckthorn fruits in chicken liver pate recipes to create a product containing functional substances. Objectives: to determine the rational dosage of pear and sea buckthorn fruits in the chicken liver pate recipe, providing the best quality indicators of the product; to conduct a tasting assessment of the product; to develop a basic tech-nological scheme for obtaining the product. The object of the study is chicken liver pate. Among the many fruit crops grown in the agroecological conditions of the Krasnoyarsk Region, a large number of antioxidants are found in pear and sea buckthorn fruits. Plant components (pears and sea buckthorn fruits) were added to the experimental samples in various dosages instead of chicken liver. Pears and sea buckthorn fruits were collected in the vicinity of Kansk during their technical maturity. The organoleptic and tasting evaluation of finished products was carried out in accordance with GOST R 55334-2012 on a 5-point scale. Based on preliminary experimental studies, pears were added in the amount of 22; 23 and 24 %, sea buckthorn fruits – 8; 9; 10 %. The rational dosage of the introduced ingredients is: pears – 24 %, sea buckthorn fruits – 10 % instead of meat raw materials. A basic scheme for the production of liver pate from chicken liver with the addition of pears and sea buckthorn is proposed. The addition of pears and sea buckthorn fruits to the recipe for liver pates improves taste, enriches with physiologically significant components contained in plant materials, and also diversifies the range of canned liver.