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EVALUATION OF THE INFLUENCE OF GOJI FRUIT ADDITION ON THE NUTRITIONAL, BIOACTIVE AND SENSORY CHARACTERISTICS OF CHICKEN MEAT PATE
Abstract
The main aim of the paper was to obtain a chicken meat pate in which different proportions of goji berries were added in order to increase its functionality and protect it against lipid oxidation. The biofunctional properties of goji berries were initially evaluated by determining total polyphenol content (TPC), total flavonoid content (TFC) and total antioxidant activity using the DPPH method. The values obtained allowed estimation of the amount of goji fruit that could successfully replace the synthetic antioxidant (sodium nitrite) commonly used in meat preparations. Three samples of chicken pate with different proportions of goji fruit and two samples of pate were obtained, one of which had sodium nitrite added and the other without any addition. The five pate samples were obtained following the same basic recipe and the same technological process. All five pate samples were analysed from a physical-chemical point of view by evaluating their proximate composition, i.e. moisture, ash, protein, fat, salt and carbohydrate content, and finally their nutritional value was calculated. The sensory analysis aimed to evaluate the taste, smell, appearance, consistency and general acceptability of the pate samples obtained. The values obtained for the five samples were compared to highlight the nutritional, oxidative stability and sensory benefits of goji berries.
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