Effect of chicken by-products on the physicochemical properties of forcemeat formulations

Akimova, Dinara; Suychinov, Anuarbek; Kakimov, Aitbek; Kabdylzhar, Baktybala; Zharykbasov, Yerlan; Yessimbekov, Zhanibek

doi:10.1016/j.fufo.2023.100238

Cited by 2 publications

(1 citation statement)

References 26 publications

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“…The only factor limiting the full-scale use of offal in meat products is their specific organoleptic properties and increased strength characteristics. In this regard, developers are required to take a reasonable approach to modifying the properties of by-products [3].…”

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confidence: 99%

Biomodifying chicken stomachs for manufacturing ham product

et al. 2023

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A deeper processing of secondary meat raw materials determines the profitability and cost-effectiveness of production. The larger volume of poultry meat is produced, the more organ meat is obtained as a by-product. A higher share of collagen-containing by-products in high-grade meat products becomes possible due to the preliminary biomodification of raw materials, in particular enzymatic processing. The paper suggests using chicken stomachs as part of ham after they were subjected to enzymatic collagenase treatment. This biomodification method makes it possible to produce ham with high organoleptic characteristics from poultry meat and chicken stomachs in a ratio of 60% and 40%.

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confidence: 99%

Biomodifying chicken stomachs for manufacturing ham product

et al. 2023

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Current Trends in Food Processing By-Products as Sources of High Value-Added Compounds in Food Fortification

Darko,

Ismaiel,

Fanesi

et al. 2024

Foods

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Along the food production chain of animal, fish, and vegetable products, a huge amount of by-products are generated every year. Major nutritional, financial, and environmental advantages can be achieved by transforming them into functional ingredients for food formulation and fortification. In this review, we investigated various conventional and emerging treatments recently employed to obtain functional ingredients rich in proteins, fibers, and bioactive compounds from vegetables, fish, meat, and dairy by-products. The optimal enrichment level in food as well as the nutritional, techno-functional, and sensory properties of the final food were also discussed. Novel technologies such as ultrasounds, microwaves, and high pressure have been successfully adopted to enhance the extraction of target compounds. The functional ingredients, added both in liquid or powder form, were able to improve the nutritional quality and antioxidant potential of food, although high levels of fortification may cause undesired changes in texture and flavor. This review provides important considerations for further industrial scale-up.

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Effect of chicken by-products on the physicochemical properties of forcemeat formulations

Cited by 2 publications

References 26 publications

Biomodifying chicken stomachs for manufacturing ham product

Biomodifying chicken stomachs for manufacturing ham product

Current Trends in Food Processing By-Products as Sources of High Value-Added Compounds in Food Fortification

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