Technology for producing meat pates with the addition of protein-fat emulsion

In the context of the intensive development of the agro-industrial complex and the growing demand for functional meat products, the improvement of technologies for processing raw materials of animal origin, in particular poultry products, is becoming especially relevant. In recent years, there has been increased interest in developing meat products with improved consumer, functional, and technological properties, necessitating the rational use of secondary raw materials and the implementation of innovative technological solutions. The objective of this study was to develop a formula for a protein-fat emulsion based on chicken by-products and to justify its use in the production of meat pâtés. The practical significance of this study lies in the possibility of effectively utilizing secondary poultry products, increasing the yield of finished products, and improving their structural and mechanical properties and biological value. This paper presents a technology for producing a protein-fat emulsion. The protein-fat emulsion is composed of by-product mass from chicken by-products - chicken gizzards, hearts and skin. It was found that the addition of protein-fat emulsion leads to a decrease in moisture content by 5.78% and ash by 0.87%, an increase in fat by 5.65% and protein by 1%. The addition of a protein-fat emulsion into a meat pâté recipe increased emulsifying capacity, enhanced system stability, reduced heat loss, and improved product consistency. The fatty acid composition changed, leading to an increase in the proportion of linoleic acid in the test sample. These results confirm the potential of using protein-fat emulsions from poultry by-products to enhance the technological and biological value of meat pâtés. 

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