Results of research of physical and chemical parameters of collagen containing raw materials of broilers' legs

Authors

  • S. Verbytskyi Institute of Food Resources NAAS
  • Yu. Охріменко Institute of Food Resources NAAS
  • S. Bondar Institute of Food Resources NAAS

Keywords:

collagen, oxyproline, collagen containing raw materials, broth

Abstract

Expediency of use of low value raw collagen containing poultry materials is shown. Physical and chemical parameters of different collagen containing raw materials (ground with or without bones) from broiler shanks are studied before and after thermal treatment (boiling). Effect of the thermal treatment on oxyproline collagen content (by mass) in the experimental samples of the above said raw poultry materials are determined.  

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References

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Published

2015-06-25

How to Cite

Verbytskyi, S., Охріменко Y. ., & Bondar, S. (2015). Results of research of physical and chemical parameters of collagen containing raw materials of broilers’ legs. FOOD RESOURCES, 3(04), 99–102. Retrieved from https://iprjournal.kyiv.ua/index.php/pr/article/view/452

Issue

Vol. 3 No. 04 (2015): Food Resources

Section

Технічні науки

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