FOOD RESOURCES 2019. Issue N 13. Article 05 — Інститут продовольчих ресурсів НААН України

Деталі: Опубліковано: Вівторок, 26 листопада 2019, 15:41; Перегляди: 915

05. PROTEIN PRODUCTS FROM THE PROCESSING OF THE SECONDARY RAW MATERIALS OF THE POULTRY-PROCESSING INDUSTRY

https://doi.org/10.31073/foodresources2019-13-05

Voytsekhivska Liubov, Franko Olena, Okhrimenko Yurii, Gavrilenko Anna

Pages: 51-58

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Abstract

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

Keywords: collagen-containing raw materials, collagen-containing gel, collagen-containing minced meat, organoleptic characteristics, structural-mechanical characteristics, physicochemical characteristics

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