EFFECT OF PSYLLIUM AND LINGONBERRY POWDER ON THE QUALITY AND MICROBIOLOGICAL CHARACTERISTICS OF CAMEL MEAT PÂTÉ

Against the background of increasing demand for functional meat products, the development of pâté with functional components based on unconventional meat raw material is a pressing task. The aim of this study was to substantiate the formulation and processing technology of camel meat pâté enriched with psyllium and lingonberry powder, as well as to assess the effect of these functional ingredients on the chemical composition and microbiological indicators of the finished product. In the course of the research, experimental (psyllium – 1,5%; lingonberry powder – 1,5%) and control samples were produced according to a unified technological scheme including cooking and subsequent sterilisation. According to the analytical results, the incorporation of psyllium and lingonberry powder slightly reduced the protein and fat content, but increased the proportion of carbohydrates and the concentrations of vitamin C (from 0,1 to 0,99 mg/100 g) and vitamin E (from 0,2 to 1,12 mg/100 g). The experimental pâté sample also exhibited lower pH values, peroxide value and acid value, and higher water-holding capacity. The count of mesophilic aerobic and facultative anaerobic microorganisms in the experimental sample (2,1×10² CFU/g) was almost twice as low as in the control (4,7×10² CFU/g) and substantially below the limit established by regulatory documentation (1×10³ CFU/g). Analysis of the amino acid composition of the experimental sample demonstrated a high integral biological value of the finished product (118,71%). The results obtained are consistent with literature data on the effect of dietary fibre and berry powders on meat systems and allow the developed camel meat pâté, enriched with psyllium and lingonberry powder, to be recommended as a promising object for further research.

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