Original scientific paper
https://doi.org/10.31727/m.19.1.5
Quality of lamb pâté
Fabijan Barbić
Željka Cvrtila
; Zavod za higijenu, tehnologiju i sigurnost hrane, Veterinarski fakultet Sveučilišta u Zagrebu
Lidija Kozačinski
; Zavod za higijenu, tehnologiju i sigurnost hrane, Veterinarski fakultet Sveučilišta u Zagrebu
Bela Njari
; Zavod za higijenu, tehnologiju i sigurnost hrane, Veterinarski fakultet Sveučilišta u Zagrebu
Jelka Pleadin
; Odjel za veterinarsko javno zdravstvo, Laboratorij za analitičku kemiju, Hrvatski veterinarski institut, Zagreb
Ana Shek Vugrovečki
; Zavod za fiziologiju i radiobiologiju, Veterinarski fakultet Sveučilišta u Zagrebu
Miljenko Šimpraga
; Zavod za fiziologiju i radiobiologiju, Veterinarski fakultet Sveučilišta u Zagrebu
Abstract
As an easily available product worldwide, pâté is an extremely important food item that can be bought in stores and consumed in the daily diet. The aim of this paper was to determine the quality of the finished product as well as its chemical and aminoacid composition. All parameters of the sensory tests for the lamb pâté were rated with satisfactory grades and the product ultimately received 17.20 out of the possible 19.00 points. The amount of water in the product ranged from 55.10 % to 57.41 %, the fat content from 26.39 % to 28.03 %, the amount of proteins from 12.26 % to 13.34 %, ash content from 2.02 % to 2.14 % and finally the amount of salt (NaCl) from 2.22 % to 3.04 %.
Keywords
lamb pâté; quality; sensory properties; chemical profile; faty acid profile
Hrčak ID:
176124
URI
Publication date:
21.2.2017.
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