Effect of flax and hemp flour on the nutritional value of turkey-duck meat pate

Aigul Maizhanova; Kumarbek Amirkhanov; Shugyla Zhakupbekova; Gulnur Nurymkhan; Sholpan Baytukenova; Assel Dautova; Assem Spanova; Rysgul Ashakayeva

doi:10.5219/1977

Authors

Aigul Maizhanova Shakarim University, Department of Food technology and biotechnology, 20A Glinki Street, 071412, Semey, Kazakhstan, Tel.: + 7 7222 314 602 https://orcid.org/0000-0002-4845-9465
Kumarbek Amirkhanov Shakarim University, Department of Food technology and biotechnology, 20A Glinki Street, 071412, Semey, Kazakhstan, Tel.: + 7 7222 314 602 https://orcid.org/0000-0002-7988-988X
Shugyla Zhakupbekova Shakarim University, Department of Food technology and biotechnology, 20A Glinki Street, 071412, Semey, Kazakhstan, Tel.: + 7 7222 314 602
Gulnur Nurymkhan Shakarim University, Department of Technological Equipment and Mechanical Engineering, 20A Glinki Street, 071412, Semey, Kazakhstan, Tel.: + 7 7222 314 602
Sholpan Baytukenova S. Seifullin Kazakh Agro Technical Research University, Department of "Technology of food and processing industries", 010011, Astana, Kazakhstan, Tel.: +7 707 885 5645
Assel Dautova Shakarim University, Department of Food technology and biotechnology, 20A Glinki Street, 071412, Semey, Kazakhstan, Tel.: + 7 7222 314 602 https://orcid.org/0000-0002-2373-2445
Assem Spanova Shakarim University, Department of Food technology and biotechnology, 20A Glinki Street, 071412, Semey, Kazakhstan, Tel.: + 7 7222 314 602
Rysgul Ashakayeva Rysgul Ashakayeva, Shakarim University, Department of Food technology and biotechnology, 20A Glinki Street, 071412, Semey, Kazakhstan, Tel.: + 7 7222 314 602

DOI:

https://doi.org/10.5219/1977

Keywords:

pate, duck meat, flaxseed, hemp flour, canned meat

Abstract

This study focused on developing a nutritionally enhanced turkey meat pate, incorporating plant-based ingredients like flaxseed and hemp flour. Two canned pate samples were produced: a control sample with turkey meat, liver, heart, fat, skin, beans, onions, and spices, and an experimental sample where 20% of turkey meat was replaced with duck meat, and beans were substituted with zucchini, flaxseed, and hemp flour. The experimental pate showed significant differences in chemical composition compared to the control. It had lower moisture and fat content but higher protein, ash, and carbohydrate content. The energy value slightly decreased from 153.01 kcal/100g to 146.9 kcal/100g. The sensory evaluation found similarities in appearance, consistency, and colour, with the experimental pate receiving a slightly higher colour rating. The amino acid profile of the experimental pate was significantly altered, with increases in methionine, isoleucine, threonine, glutamic acid, alanine, and cysteine. Vitamin and mineral content also significantly increased, particularly vitamins A, D, E, and B group vitamins, calcium, potassium, magnesium, and iron. Microscopic analysis revealed a more heterogeneous microstructure in the experimental pate due to the plant ingredients. This research demonstrates the potential of developing a healthier turkey meat pate using plant-based ingredients, catering to the growing demand for healthier food options.

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