Proximate composition, microbiological quality and sensory characteristics in different types of pates

Andronikov, Darko and Mojsov, Kiro and Janevski, Aco and Kuzelov, Aco and Sofijanova, Elenica and Indzhelieva, Dijana (2017) Proximate composition, microbiological quality and sensory characteristics in different types of pates. In: Scientific Works of University of Food Technologies, 20-21 Oct 2017, Plovdiv, Bulgaria.

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Official URL: http://scienwork.uft-plovdiv.bg/en/doc/Programa17....

Abstract

The aim of our research was to examine the chemical and microbiological composition, sensory properties in different types of pates. The test used three groups of five test samples of pork and beef pates and pates with vegetables and are separately measured after heat treatment. The results of chemical composition showed the contents of protein, fat and minerals are the smallest in pig pate. In finished products not found bacteria of the following types: Clostridium, Staphylococus, Proteus, Escherichia. The largest total number of bacteria (bacillus) was found in beef pate (4.16 log CFU/g) and lowest in the pork pates (3.79 log CFU/g). Lowest sensory grades were given on pork pates and highest samples on pates with vegetables.

Item Type: Conference or Workshop Item (Paper)
Subjects: Agricultural Sciences > Agricultural biotechnology
Engineering and Technology > Chemical engineering
Divisions: Faculty of Natural and Technical Sciences
Depositing User: Darko Andronikov
Date Deposited: 07 Feb 2018 13:36
Last Modified: 08 Feb 2018 10:34
URI: http://eprints.ugd.edu.mk/id/eprint/19370

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