Evaluation of Technological Compliance, Sensory Attributes, and Vegetable Protein Additives in Pork Pate Products on the Romanian Agri-Food Market
Keywords:
meat products, pate, pH, physicochemical analyses, sensory evaluations, vegetable proteinAbstract
Pâté-style canned products are obtained by finely processing and mixing pork, fat, liver, and various spices. This study aims to evaluate the technological compliance of three types of pâtés with current regulations regarding lipid, water, protein content, pH, salt, nitrates, and protein additives. We analysed three pork pâté producers from Romania, identified by codes A, B, and C. Each product batch underwent both sensory evaluations and physicochemical analyses. The evaluation revealed that, among the three types of pâtés, product C was favoured by consumers, appreciated for several superior qualities, highlighted by its distinctive colour, resembling well-cooked liver, intense aroma, and homogeneous consistency. Following the physicochemical analysis, it was found that samples from batches A and C fell within the maximum allowable limits, while samples from batch B recorded a protein content of 8.1%, below the minimum threshold of 9%.
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