STUDY OF POULTRY COMBS AS A NON-TRADITIONAL PRODUCT OF THE POULTRY PROCESSING INDUSTRY

Authors

DOI:

https://doi.org/10.31073/foodresources2022-19-06

Keywords:

poultry by-products, poultry combs, hyaluronic acid, collagen-containing by-product, processing

Abstract

Subject of research. Poultry combs, which are an excellent source of collagen protein (61% dry matter), which are not properly studied and used with adequate efficiency. Purpose. The increase in chicken production worldwide has led to an increase in the amount of offal that is not widely used, as only the carcasses have commercial value. The introduction of poultry offal through innovative processing and industrialization technologies has important economic consequences, as it increases the value of the entire production chain. In addition, global trends in the field of sustainable development and circular economy necessitate the use of these by-products as raw materials suitable for use in various fields. This avoids the accumulation (or disposal) of these products, which cause environmental problems and additional costs, since chicken by-products, including heads, skins, feathers, combs, bones, intestines, blood, fat tissue, legs, intestines, make up 37% from the total live weight of the animal. Methods. Modern regulatory and analytical data on by-products of the poultry processing industry, namely poultry combs. Results. The scheme of processing of offal, namely combs of chickens and roosters, was studied, which includes the following operations: separation from heads, washing, scalding, removing the film, packaging in consumer containers or forming blocks before freezing; freezing. The physical and chemical composition of combs was studied. It was determined that scallops contain: protein – from 7.5% to 10.4%, fat – 2%, moisture – from 86.2% to 87.7%; ph is 6.5. The amino acid composition was studied, and the mineral and vitamin composition of combs of chickens and roosters was analyzed. It was determined that there are no limiting amino acids in scallops. A high content of oxyproline and proline was determined (5.0 and 1.1 times more, respectively, than in the meat of chickens of the first category), which indicates the presence of a significant amount of connective tissue proteins in the composition of combs. They were found to have a high content of macro- and microelements compared to chicken meat of the first category: 15 times more iron, 2 times more zinc, 112 times more chromium. Scope of research results. Production of poultry by-products.

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Published

2022-12-25

How to Cite

Voitsekhivska, L., Verbytskyi, S. ., Patsera, N., & Okhrimenko, Y. (2022). STUDY OF POULTRY COMBS AS A NON-TRADITIONAL PRODUCT OF THE POULTRY PROCESSING INDUSTRY. FOOD RESOURCES, 10(19), 58–65. https://doi.org/10.31073/foodresources2022-19-06

Issue

Vol. 10 No. 19 (2022): FOOD RESOURСES

Section

Технічні науки

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