PROTEIN PRODUCTS FROM THE PROCESSING OF THE SECONDARY RAW MATERIALS OF THE POULTRY-PROCESSING INDUSTRY
DOI:
https://doi.org/10.31073/foodresources2019-13-05Keywords:
колагенвмісна сировина, колагенвмісний гель, колагенвмісний фарш, органолептичні характеристики, структурно-механічні характеристики, фізико-хімічні характеристикиAbstract
The article presents the results of studies on the effect of pre-treatment of secondary raw materials, namely chicken legs, on the physicochemical, structural-mechanical and sensorial characteristics of the obtained protein products. The purpose of the study was to determine the composition and properties of the protein product, depending on the methods of treating chicken legs. The subjects of the research were selected collagen-containing raw materials from the legs of broiler chickens, collagen-containing products - collagen-containing minced meat, collagen-containing gel. The subject of research was the technology of pre-treatment of chicken legs, including their boiling in water with a temperature of (95 ± 5) ° C for 30, 60, 90 minutes and the mechanical separation of pulp tissue from the bones in order to obtain collagen-containing raw materials. To achieve this goal, the content of solids accumulated in the broth during cooking was investigated. It was found that cooking for 60 minutes is sufficient to accumulate and stabilize the solids content in the broth. After cooking, separating the pulp and grinding the resulting the collagen-containing raw material, two variants of the samples were created: collagen-containing minced meat and collagen-containing gel (collagen-containing minced meat in combination with broth in 1:1). It was found that the duration of cooking does not significantly effect the change in the content of protein, fat and moisture in both collagen-containing minced meat and collagen-containing gel. However, in the samples of collagen-containing gel, the protein content is almost 2 times less than in the samples of collagen-containing minced meat. The same trend is observed for fat and moisture indicators. That is, the chemical composition of the samples of collagen-containing minced meat and collagen-containing gel differs. The appearance of collagen-containing minced meat and collagen-containing gel also differs: collagen-containing gel has an elastic monolithic structure, and samples of collagen-containing minced meat have a loose, dry, crumbly consistency. Changes in the structural and mechanical parameters of collagen-containing minced meat and collagen-containing gel depending on the duration of cooking time were studied. It was found that in the samples of collagen-containing minced meat, the indices of shear stress and elasticity do not change significantly during 30, 60, 90 minutes: in the samples of collagen-containing gel these indices increase, which is connected with the development of processes of collagen hydrolysis and the formation of gelling substances, which transfer to broth. Studies show that the chosen method of processing the legs of chickens allows to get protein products - collagen-containing gel and collagen-containing minced meat, the qualitative characteristics of which can be considered as a promising raw material for use in formulations of meat products
Downloads
References
https://doi.org/10.31073/foodresources2019-13-05
Klymenko M., Vinnikova L., Bereza I. (2006). Tekhnolohiia m’iasa ta m’iasnykh produktiv. [Technology of meat and meat products]. Kyiv. Vyshcha osvita [Higher Education]. 640 p. [in Ukrainian].
Kyshenko I. (2013). Perspektyvy vykorystannia bilkovoho stabilizatoru z kolahenvmisnoi syrovyny v skladi shynkovykh vyrobiv. [Prospects for the use of protein stabilizer from collagen-containing raw materials in the composition of ham products]. Kharchova nauka i tekhnolohiia [Food Science and Technology]. 2. P. 76-80. [in Ukrainian].
Patent RU 2059383 Sposob polucheniya polifunktsional'nogo kollagenovogo preparata. [Method of obtaining a multifunctional collagen preparation]. 10.05.1996. [in Russian].
Patent RU 2088103 Sposob proizvodstva belkovykh preparatov iz subproduktov II kategorii. [Method for the production of protein preparations from offal of category II]: 27.08.1997. [in Russian].
Patent RU 2227507 Sposob polucheniya belkovogo produkta iz kollagen-soderzhashchego syr'ya. [Method of obtaining a protein product from collagen-containing raw materials]. 27.04.2004, Biul. No 12. [in Russian].
Kidyaev S. (2018) Mnogofunktsional'nyy kompleks na osnove kollagenovogo fermentolizata i biologicheski aktivnykh veshchestv v tekhnologii produktov iz myasa ptitsy. [Multifunctional complex based on collagen fermentolizate and biologically active substances in poultry meat technology]. (Candidate’s thesis). Moskva. [in Russian].
Patent RU 2203554 Sposob proizvodstva mineral'no-belkovoy dobavki. [Method for the production of mineral protein supplements]. 10.05.2003, Biul. No 13. [in Russian].
Gurinovich G., Abdurakhmanov R. (2011). Izuchenie sostava i svoystv belkovogo syr'ya ot pererabotki ptitsy. [The study of the composition and properties of protein raw materials from poultry processing]. Kemerovo. Tekhnika i tekhnologiya pishchevykh proizvodstv [Food Processing: Techniques and Technology]. 1. P. 22a-26. [in Russian].
DSTU ISO 937:2005. Miaso ta m’iasni produkty. Vyznachennia vmistu azotu (kontrolnyi metod) [Meat and meat products – Determination of nitrogen content (Reference method)] (ISO 937-1978, IDT). (2007). [In force from 1st July 2007]. Kyiv: Derzhspozhyvstandart Ukrainy. 10 p. [in Ukrainian].
DSTU 8380:2015. Miaso ta m’iasni produkty. Metod vymiriuvannia masovoi chastky zhyru. [Meat and meat products. Method of measurement of mass fraction of fat]. (2017). [In force from 1st July 2017]. Kyiv: DP «UkrNDNT». 9 p. [in Ukrainian].
DSTU ISO 1442:2005. Miaso ta m’iasni produkty. Metod vyznachennia vmistu volohy (kontrolnyi metod) [Meat and meat products – Determination of moisture content (Reference method)] (ISO 1442:1997, IDT). (2007). [In force from 1st March 2008]. Kyiv: Derzhspozhyvstandart Ukrainy. 9 p. [in Ukrainian].
Downloads
Published
How to Cite
Issue
Section
License
Licensing and Copyright
The collection provides immediate open access, ensuring that the content is freely available to the global community, facilitating a broader exchange of knowledge in accordance with the principles of open science.
By submitting an article to the editors of the collection, authors confirm that the manuscript has not been submitted to other publications and grant the journal the right of first publication in accordance with the terms of the Copyright Transfer Agreement.
Copyright. Authors retain full copyright to their articles without restriction and simultaneously grant the journal a non-exclusive license for publication, distribution, and indexing.
Licensing. The collection publishes articles under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) license.
https://creativecommons.org/licenses/by-nc-nd/4.0/deed.uk
This license permits:
- copying and distributing the material in any medium or format;
- use of the material for educational and research purposes.
- Subject to the following conditions:
- attribution of the author, source, and license link;
- noncommercial use;
- no distribution of modified material (no derivatives).
First Publication Rights. Authors grant the collection “Food Resources” first publication rights, these allowing the collection to distribute the scientific material with attribution of authorship and the original publication in the collection.
Self-Archiving. Authors may upload any version of their articles (preprint, postprint, or published version) to institutional, disciplinary, or personal repositories without embargo, provided they indicate that the article was published in the collection "Food Resources" and include the CC BY-NC-ND license.
ISSN 
ISSN 
