Section 26. Development of the Technology of Functional Meat Products With a Health-Improving Effect Using Plant Raw Materials and Algae That Are Not Traditional for Ukraine

Peshuk, L. V.; Prykhodko, D. Yu.

doi:10.30525/978-9934-26-328-6-26

Cited by 1 publication

(1 citation statement)

References 7 publications

(11 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In [15], enzymatic hydrolysis is used to obtain collagen from bones of spent hens, and fermentable collagen has wider prospects for the use in functional nutrition and medicine, as well as being an effective way for complete complex utilization of chicken bones. Budnik and Peshuk (2021) developed boiled sausages using 5% to 20% bone paste instead of beef and determined that the optimal amount is 10%, with histological studies revealing fine-grained and homogeneous microstructures with large vacuoles filled with fat [16].…”

Section: Introductionmentioning

confidence: 99%

Effect of chicken bone paste on the physico-chemical and functional-technological properties of pâté mass

Kabdylzhar

Какимов

Suychinov

et al. 2023

Teor. prakt. pererab. mâsa (Print)

View full text Add to dashboard Cite

The article describes the development of priority directions for improving the economic efficiency of poultry farming, as well as a complex of prospective scientifically substantiated measures that ensure dynamic development of the industry in modern conditions. The technology for obtaining chicken meat-bone paste from chicken bones by fine grinding is described in this article. Experimental samples of pate masses were developed with the addition of chicken meat-bone paste from 5 to 25% instead of poultry meat in the recipe. The influence of the degree of addition of chicken meat-bone paste on the chemical composition, functional-technological and structural-mechanical properties of pâté masses was studied. The addition of chicken meat-bone paste to pâté masses leads to an increase in the ash content from 1.3% in the control sample to 2.74% in the sample with 25% meat-bone paste. With an increase in the amount of meat-bone paste, there is a tendency towards a decrease in the fat content, but the product is enriched with minerals, and its energy value increases. The trend of increasing protein content is observed. Thus, the protein content in the control sample was 16.46%, and with the addition of 25% chicken meat-bone paste, it increased to 17.11%. The water-binding capacity (WBC) index in the experimental samples with the addition of meat-bone paste increased by 11.09% compared to the control sample. The addition of chicken meat-bone paste up to 25% leads to a slight decrease in WBC. Increasing the percentage of replacement of poultry meat with chicken meat-bone paste up to 20% leads to an increase in WHC (from 69.6 to 72.6%). It has been found that the maximum values of functional-technological properties of pâté mass are achieved when adding 20% chicken meat-bone paste, further increase in the content of chicken meat-bone paste leads to the appearance of looseness in the pâté mass and a decrease in the yield during thermal processing.

show abstract

Section: Introductionmentioning

confidence: 99%