USE OF SECONDARY RAW MATERIALS FROM ALMOND PROCESSING IN PÂTÉ TECHNOLOGY

Abstract

The scientific results presented in the article are aimed at substantiating the feasibility of using secondary plant raw materials obtained during nut processing in the technology of meat pâtés as an innovative direction for modernizing traditional formulations. The purpose of the study is to improve the technology for producing duck meat pâté by incorporating secondary plant raw materials derived from almond processing. Based on the results of experimental studies, the expediency of using duck thigh meat in combination with almond kernel press cake for the development of health-oriented pâtés has been confirmed. A comparative assessment of the nutritional value and functional-technological properties of meat from different anatomical parts of the duck carcass was carried out. It was established that the mass fraction of fat in breast meat is about 12 % and protein about 23 %, whereas in thigh meat these indicators are approximately 22 % and 20 %, respectively. In this regard, replacing breast meat with thigh meat necessitates adjustment of the fat component of the formulation. The chemical composition of almond kernel press cake was studied and characterized by a high protein content (44.28 %), a moderate amount of fat (12.83 %), a significant proportion of dietary fiber (16.10 %), and mineral substances (3.15 %). The obtained data indicate the prospects of using this type of secondary raw material as a functional fortifying ingredient. Model formulations of pâtés were proposed, including duck thigh meat, almond kernel press cake, onion, carrot, plums, table salt, and a spice blend. To improve the color characteristics of the finished product, the use of fermented rice as a natural colorant is recommended.