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Title: EVALUATION OF THE INFLUENCE OF GOJI FRUIT ADDITION ON THE NUTRITIONAL, BIOACTIVE AND SENSORY CHARACTERISTICS OF CHICKEN MEAT PATE
EVALUATION OF THE INFLUENCE OF GOJI FRUIT ADDITION ON THE NUTRITIONAL, BIOACTIVE AND SENSORY CHARACTERISTICS OF CHICKEN MEAT PATE

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ILEANA COCAN; MONICA NEGREA; ERSILIA ALEXA; DIANA OBISTIOIU; BOGDAN RADOI
10.5593/sgem2023V/6.2/s25.25
10.5593/sgem2023v/6.2
1314-2704
978-619-7603-66-8
English
23
6.2
•    Prof. DSc. Oleksandr Trofymchuk, UKRAINE 
•    Prof. Dr. hab. oec. Baiba Rivza, LATVIA
Advances in Biotechnology
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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This research paper is supported by the project “Increasing the impact of excellenceresearch on the capacity for innovation and technology transfer within USV Timisoara”,project code 6PFE, submitted in the competition Program 1—Development of thenational system of research—development, Subprogram 1.2—Institutional performance,Institutional development projects—Development projects of excellence in R.D.I.
conference
https://doi.org/10.5593/sgem2023V/6.2/s25.25
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Proceedings of 23rd International Multidisciplinary Scientific GeoConference SGEM 2023
23rd International Multidisciplinary Scientific GeoConference SGEM 2023, 28-30 November, 2023
Proceedings Paper
STEF92 Technology
International Multidisciplinary Scientific GeoConference-SGEM
SWS Scholarly Society; Acad Sci Czech Republ; Latvian Acad Sci; Polish Acad Sci; Russian Acad Sci; Serbian Acad Sci and Arts; Natl Acad Sci Ukraine; Natl Acad Sci Armenia; Sci Council Japan; European Acad Sci, Arts and Letters; Acad Fine Arts Zagreb Croatia; Croatian Acad Sci and Arts; Acad Sci Moldova; Montenegrin Acad Sci and Arts; Georgian Acad Sci; Acad Fine Arts and Design Bratislava; Russian Acad Arts; Turkish Acad Sci.
191-199
28-30 November, 2023
website
9600
goji berries, proximate composition, chicken pate, oxidative stability, bioactive characteristics