Subject: T Technology (General)
Year: 2022
Type: Article
Type: PeerReviewed
Title: FORMULATION, PRODUCTION, AND DETERMINATION OF PHYSICAL-CHEMICAL AND SENSORY CHARACTERISTICS OF THREE DIFFERENT FUNCTIONAL OHRID TROUT PÂTÉS
Author: STOJANOVSKA, Tanja
Author: KALEVSKA, Tatjana
Author: NIKOLOVSKA NEDELKOSKA, Daniela
Author: PAVLOVSKA, Gorica
Abstract: This research aims to formulate and produce functional pâté made of Ohrid trout with different percentages of meat in its content, (40%, 50%, and 60%). The functionality of the pâté is improved by using olive oil as fat and vegetable proteins and pea fibers to stabilize the emulsion. The three pâté formulations were produced without using any E-label additives. The pâtés are characterized by good and stable emulsion and fulfill the technological and sensor characteristics of a pâté. The physical-chemical analyses prove that the final product has a low percentage of fats: 19%, 18.5%, and 16.5% for pâtés A, B, and C, respectively.
Publisher: Faculty of Food Technology and Nutrition, University of Tetova
Relation: https://eprints.unite.edu.mk/1050/
Identifier: oai:eprints.unite.edu.mk:1050
Identifier: https://eprints.unite.edu.mk/1050/1/IJFTN%202022-103-108.pdfIdentifier: STOJANOVSKA, Tanja and KALEVSKA, Tatjana and NIKOLOVSKA NEDELKOSKA, Daniela and PAVLOVSKA, Gorica (2022) FORMULATION, PRODUCTION, AND DETERMINATION OF PHYSICAL-CHEMICAL AND SENSORY CHARACTERISTICS OF THREE DIFFERENT FUNCTIONAL OHRID TROUT PÂTÉS. International Journal of Food Technology and Nutrition, 5 (9-10). pp. 103-108. ISSN 2671-3071
