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- Title
Using of low-value raw poultry materials.
- Authors
Zmiievska, Tetiana; Usatenko, Nina; Verbytskyi, Sergii
- Abstract
Introduction. Considering immense yield of broiler chickens skin and its substantial content of protein, up to 3% of this being collagen, it is topical to determine expedience of the skin's use in formulations of meat products. Materials and methods. Broiler chickens skin and restructured formed products în its base were studied. Active acidity, water binding, water holding and fat holding capacity, fat acids content and rheological parameters of meat products were determined using existing methods. Results and discussion. Chemical composition of meat and skin of broiler chickens together with sensory, physical, chemical and rheological parameters of restructured formed products of broiler chickens meat with different fat contents were studied. As skin content was increasing from 6% to 15%, the products' texture improved allowing for the decrease of hardness by 38% and chewiness by 37%, unsaturated fatty acids content also rose thus enhancing the biological value of the ready to eat product. The best sensory and rheological resulting parameters were obtained for the product formulated with 12% (to the raw meats used, by mass) of skin this complying with the anatomic constitution of carcasses of broiler chickens performed in a natural way. Addition of skin enhances the functional parameters (the value of water holding capacity bigger by 5.6%, fat holding capacity bigger by 3%) and biological value (monounsaturated and polyunsaturated contents bigger by 2.4% and by 5.8% respectively) of the product compared to the control. Conclusions. It is expedient that restructured formed products of chicken broilers meat are formulated with 12% of skin.
- Subjects
AGRICULTURAL egg production; BROILER chickens; CONDENSED matter; COLLAGEN; LIVESTOCK
- Publication
Ukrainian Food Journal, 2014, Vol 3, Issue 4, p497
- ISSN
2304-974X
- Publication type
Article