Influence of composition and heat treatment on technological parameters of liver pate

Abstract

The models of pate were constructed according to linear Complete Factorial Experiment, CFE. The models describe the dependence of Water Binding Capacity (WBC), Water and Fat Retention Capacity (WRC and FRC) of the protein and fat content in raw material. Protein influence positive FRC and FRCt indexes. Fat Content has a negative influence on WRC.