Mineral Composition of Deer Meat Pate
DOI:
https://doi.org/10.3923/pjn.2016.217.222Keywords:
Deer meat, ICP-MS, mineral, pate, protein fortifierAbstract
In this study, the mineral composition of a pate made with red deer meat (maral meat), beans and a protein enriching additive was determined. To do so, three formulations of the pate (with different meat, additive and bean ratios) were produced. For each formulation, the content of mineral elements was then determined using inductively coupled plasma mass-spectrometry (ICP-MS). Increased level of minerals, such as K, P, Na, Ca and Mg were obtained in formulations where the additive and the beans were added. The addition of beans significantly increased Ca and P content. The mineral content of the overall better balanced formulation of the maral meat pate was compared to that of other pates.
References
Assenova, B., E. Okuskhanova, M. Rebezov, N. Korzhikenova, Z. Yessimbekov and S. Dragoev, 2016. Trace and toxic elements in meat of maral (red deer) grazing in Kazakhstan. Res. J. Pharmaceut. Biol. Chem. Sci., 7: 1425-1433.
Adrogue, H.J. and N.E. Madias, 2014. The impact of sodium and potassium on hypertension risk. Semin. Nephrol., 34: 257-272.
Assenova, B.K., 1996. Design of technology of combined sausages using protein enricher from mucous by products. Ph.D. Thesis, Stavropol State Medical University, Russia.
Bezuglova, А.V., G.I. Kasyanov and I.А. Palatina, 2004. Technology of Pate and Ground Meat. Smart Publisher, Moscow, Russia, Pages: 304.
Cabrera, M.C., A. Ramos, A. Saadoun and G. Brito, 2010. Selenium, copper, zinc, iron and manganese content of seven meat cuts from Hereford and Braford steers fed pasture in Uruguay. Meat Sci., 84: 518-528.
Dalmas, P.S., T.K.A. Bezerra, M.A. Morgano, R.F. Milani and M.S. Madruga, 2011. Development of goat pate prepared with variety meat. Small Rumin. Res., 98: 46-50.
Echarte, M., A. Conchillo, D. Ansorena and I. Astiasaran, 2004. Evaluation of the nutritional aspects and cholesterol oxidation products of pork liver and fish pates. Food Chem., 86: 47-53.
Kaimbayeva, L.A., 2014. Scientific-practical aspects of integrated processing and quality assessment of meat and slaughter products of marals. Ph.D. Thesis, Buryat State University, Ulan-Ude.
Karpel, J.T. and V.H. Peden, 1972. Copper deficiency in long-term parenteral nutrition. J. Pediatr., 80: 32-36.
Korzhikenova, N.O., A.A. Sambetbaev and O.D. Iglikov, 2014. Maral deer meat productivity and meat quality when using the different types of diets. Biosci. Biotechnol. Res. Asia, 11: 51-58.
Khvorostova, T.Y., 2013. Improving technology and product quality of pate from poultry and horse meat. Ph.D. Thesis, Stavropol State Medical University, Russia.
Loboda, Y.A., 2013. Developing technology and merchandising evaluation of meat food from liver and heart of domesticated reindeer. Ph.D. Thesis, Murmansk State Technical University, Murmansk.
Okuskhanova, E.K., B.K. Asenova, M.B. Rebezov, N.K. Omargalieva and Z.S. Yesimbekov, 2015. [Aminoacid composition of pate based on maral meat and protein enricher]. Food Process.: Tech. Technol., 39: 71-79, (In Russian).
Ryazanova, K.S., M.V. Eliseeva and E.V. Gavrilova, 2015. Determination of control critical points during pate processing. Proceeding of the 10th International Scientific-Practical Conference, May 25-29, 2015, Magnitogorsk.
Sitalakshmi, R. and P.S. Kumar, 2014. Trace elements in health and disease: A review. Res. J. Pharmaceut. Biol. Chem. Sci., 5: 450-455.
Shpaar, D., 2000. Grain Legumes. Publishing House Fuainform Ltd., Minsk, Pages: 263.
Szefer, P. and J.O. Nriagu, 2006. Mineral Components in Foods. CRC Press, USA., ISBN: 9781420003987, Pages: 480.
Uzakov, Y.M. and L.A. Kaimbayeva, 2015. Using of meat and by-products of marals in the production of meat products. Meat Ind., 8: 40-43.
Vossen, E., E.H.A. Doolaege, H.D. Moges, B. De Meulenaer, S. Szczepaniak, K. Raes and S. De Smet, 2012. Effect of sodium ascorbate dose on the shelf life stability of reduced nitrite liver pates. Meat Sci., 91: 29-35.
WHO, 1996. Trace Elements in Human Nutrition and Health. World Health Organization, Geneva, Switzerland, ISBN: 9789241561730, Pages: 343.
Watson, R.R., V.R. Preedy and S. Zibadi, 2013. Magnesium in Human Health and Disease. Humana Press, Totowa, NJ.
Yudina, S.B., 2008. Technology of Functional Foods. DeLi Print, Moscow.
Zurera-Cosano, G., R. Moreno-Rojas, R. Pozo-Lora and F. Rincon-Leon, 1989. Mineral elements in canned Spanish liver pate. Food Chem., 32: 217-222.
Zand, N., T. Christides and E. Loughrill, 2015. Dietary Intake in Minerals. In: Mineral Elements in Food, La Guardia, D. and S. Garrigues (Eds.). John Wiley and Sons Ltd., USA., pp: 23-40.
Zhu, F., W. Fan, X. Wang, L. Qu and S. Yao, 2011. Health risk assessment of eight heavy metals in nine varieties of edible vegetable oils consumed in China. Food Chem. Toxicol., 49: 3081-3085.
Downloads
Published
Issue
Section
License
Copyright (c) 2016 Asian Network for Scientific Information
This work is licensed under a Creative Commons Attribution 4.0 International License.
This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.
