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Mineral Composition of Deer Meat Pate
Abstract
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.
Keywords:
Deer meat, ICP-MS, mineral, pate, protein fortifierArticle Metrics
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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.
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Okuskhanova, E., Assenova, B., Rebezov, M., Yessimbekov, Z., Kulushtayeva, B., Zinina, O., & Stuart, M. (2016). Mineral Composition of Deer Meat Pate. Pakistan Journal of Nutrition, 15(3), 217–222. https://doi.org/10.3923/pjn.2016.217.222
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