Effect of extract of ginger root and liquorice on the microbiological safety of mutton liver pâté


  • Gulmira Kenenbay Kazakh Research Institute of Processing and Food Industry, Gagarin Ave., 238 "G", 050060, Almaty, Kazakhstan, Tel.: +77017884556
  • Urishbay Chomanov Kazakh Research Institute of Processing and Food Industry, Gagarin Ave., 238 "G", 050060, Almaty, Kazakhstan, Tel.: +77017884556
  • Samat Kozhakhmetov Human Microbiome Lab Center for Life Sciences, National Laboratory Astana, Nazarbayev Uni-versity, 53 Kabanbay batyr ave., Astana, Z05H0P9, Kazakhstan
  • Alibek Tursunov Kazakh Research Institute of Processing and Food Industry, Gagarin Ave., 238 "G", 050060, Almaty, Kazakhstan
  • Torgyn Zhumaliyeva Kazakh Research Institute of Processing and Food Industry, Gagarin Ave., 238 "G", 050060, Almaty, Kazakhstan https://orcid.org/0000-0002-1175-935X
  • Nurzhan Tultabayev Kazakh Research Institute of Processing and Food Industry, Gagarin Ave., 238 "G", 050060, Almaty, Kazakhstan https://orcid.org/0000-0002-3178-8991
  • Anuarbek Suychinov Kazakh Research Institute of Processing and Food Industry (Semey Branch), 29 Bairursynov Street, 071410, Semey, Kazakhstan, Tel.: +7 7222 770026




pate, liquorice root, ginger root, microbiological safety, water activity, pH


This work aimed to evaluate the effect of ginger root (Zingiber officinale) and liquorice (Glycyrrhiza glabra) extract in liver pates on their microbiological safety, water activity and pH values. Four samples of pates were produced: control (without extracts), variant 1 (addition of 1% liquorice root and 2% ginger root), variant 2 (2% liquorice root, 3% ginger root), variant 3 (3% liquorice root, 4% ginger root). The number of mesophilic aerobic and facultative anaerobic microorganisms, lactobacilli, moulds, yeasts, Staphylococcus aureus, Escherichia coli, and Salmonella on the day of production and after 1, 3, 6 and 12 months of storage were determined. According to the experimental data, the studied microbiological safety indicators were within the permissible standards during the entire period of storage. The lowest microflora growth was observed in variants 1 and 4. With increasing storage time of the samples, a decrease in the value of water activity and an increase in the pH value was observed. Sensory analysis showed a positive trend in pates' taste, texture, and aroma when introducing sheep fat and plant extracts into the recipe. According to the overall sensory analysis score, variant 2 received the highest score (8.5), while the control sample received the lowest score (7.9). The aroma, consistency and juiciness of the pâtés of variant 2 were significantly better (p <0.05). The studies confirmed the prospects of improving the microbiological stability of liver pâté using different combinations of plant extracts.


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How to Cite

Kenenbay, G., Chomanov, U., Kozhakhmetov, S., Tursunov, A., Zhumaliyeva, T., Tultabayev, N., & Suychinov, A. (2023). Effect of extract of ginger root and liquorice on the microbiological safety of mutton liver pâté. Potravinarstvo Slovak Journal of Food Sciences, 17, 886–898. https://doi.org/10.5219/1929