Characterization of Chicken By-products by Mean of Proximate and Nutritional Compositions

Seong, Pil‐Nam; Cho, Soo Hyun; Park, Kuyng Mi; Kang, Geunho; Park, Beom Young; Moon, Seol Ju

doi:10.5851/kosfa.2015.35.2.179

Cited by 42 publications

(56 citation statements)

References 40 publications

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“…Gizzard is one of the main edible by-products of poultry processing, which is marketed as variety meats along with dressed chicken (Charoenpong and Chen, 1980). Also, chicken skin was found to be represented in range from 8 to 20% of the total carcass weight (Fereidoun et al, 2007).On the other hand, chicken liver is a rich source of essential amino acids, protein, zinc, and iron with low price cost (Abu-Salem &Abou Arab, 2010 andSeong et al, 2015). During the last decades, many studies focused on chicken meat quality evaluation and processing methods.…”

Section: Introductionmentioning

confidence: 99%

Carcass Characteristics and Nutritional Composition of Some Edible Chicken By-products

Henry

Darwish

Saleh

et al. 2019

Egypt. J. Food Sci.

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T HE objective of this study was to evaluate the characteristics of chicken carcass and determine the nutritional composition of some edible chicken by-products, including liver, gizzard, wings, and skin. The total yield of liver, gizzard, wings and skinof chicken wasfound to be about 23.43%of carcassweight. The results showed that these chicken by-products are good sources of protein, fat, and minerals (ash). The greatest protein content was found to be26.33% (wb) for wings; while, skin showed the greatest fat content of 34.48% (wb) compared with other by-products. On the other hand, liver showed the greatest ash content of 1.42% (wb) and skin showed the lowest ash content of 0.46% (wb). Moreover, the greatest caloric value of 362.36 Kcal/100 g was found for skin, followed by wings, liver, and gizzard. In addition, the results showed good contents of potassium, phosphorus, sodium, iron, and zinc in chicken by-products. These by-products were found to be a good source of essential amino acids such as leucine and lysine. Furthermore, liver, gizzard, wings, and skin of chicken showed greater unsaturated fatty acids content than that of saturated fatty acids. Oleic, linoleic, linolenic, and arachidonic acids are the most predominant unsaturated fatty acids found in these chicken byproducts. However, palmitic and stearic acids are the predominant saturated fatty acids found in the studied chicken by-products. The obtained results revealed that the liver, gizzard, wings, and skin of chicken are rich of healthy nutrients; therefore, the utilization of these by-products as food should be promoted by development of new food products through the advances in meat processing techniques.

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Section: Introductionmentioning

confidence: 99%

Carcass Characteristics and Nutritional Composition of Some Edible Chicken By-products

Henry

Darwish

Saleh

et al. 2019

Egypt. J. Food Sci.

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“…The yield of edible chicken offal is approximately 6.3% (Poltowicz and Doktor 2011), neck 3% and wings 10% (Kokoszynski et al 2013); thus, they constitute a significant part of chicken weight. The importance of edible offal is underlined by their good nutritional value for consumers (Seong et al 2015). During the last decades, most studies have dealt with chicken muscle tissue doi: 10.17221/286/2015-VETMED and have focused only on meat quality evaluation and processing methods.…”

mentioning

confidence: 99%

“…During the last decades, most studies have dealt with chicken muscle tissue doi: 10.17221/286/2015-VETMED and have focused only on meat quality evaluation and processing methods. Very few studies were published on the quality of chicken offal (Seong et al 2015), particularly those from organic production systems. Quality parameters of organic and conventional broilers are affected by many factors, e.g.…”

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confidence: 99%

Comparison of qualitative and quantitative properties of the wings, necks and offal of chicken broilers from organic and conventional production systems

Abdullah¹,

Buchtová²

2016

Vet. Med. - Czech

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ABSTRACT:The aim of the present study was to investigate qualitative and quantitative properties of wings, offal (liver, heart and gizzard) and necks of chickens from organic and conventional production systems, currently available on the market for Czech consumers. Production properties (yield and weight), surface colour (lightness, redness, yellowness) and chemical indicators (dry matter, total protein, net protein, collagen, hydroxyproline, fat, ash and phosphorus) were evaluated in fresh chicken broilers. Conventionally produced chickens had higher carcass yields but higher wing yields and weights were observed in organic broilers. The skin, bones, tip (left wings) and the meat with skin (right wings) of organic broilers were heavier (P < 0.05) than those of conventional chickens. The dry matter and total protein content of deboned organic broiler wings (meat with skin) was greater (P < 0.01) than those of conventional wings. Similarly as for yields, the offal (heart, gizzard) and necks of organic chickens had significantly (P < 0.01) higher weights in comparison with conventional chickens. Colour indicators showed that the external surface of the livers, necks and gizzards (muscle) from organic chickens were darker (lightness; P < 0.01). Total protein content in livers, hearts and necks of organic chickens was greater; fat content in the livers and necks of organic broilers was also higher (P < 0.05) than those of conventional broilers. The ash and phosphorus in the necks of conventional broilers was higher (P < 0.05) than in organic chickens. This study indicates that the quantity and quality of offal and neck from organic broilers are slightly superior compared to conventional chickens.

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“…Seong et al () evaluated the aspects of the chemical and nutritional composition of chicken by‐products, such as liver, gizzard, stomach, small intestine, cecum, and duodenum. The results indicated that the approximate range (minimum and maximum) of these by‐products were moisture (76.68–83.23%), fat (0.81–4.53%), protein (10.96–17.70%).…”

Section: Resultsmentioning

confidence: 99%

Optimization of the porcine liver enzymatic hydrolysis conditions

Maluf

Fiorese

Maestre

et al. 2020

J Food Process Engineering

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Worldwide porcine slaughterhouses produce significant amounts of by‐products, such as porcine liver, daily. Even though the liver presents a very restricted market demand when raw, this product is composed of an exceptional nutritional content, with emphasis on protein, being, therefore, characterized as a potential raw material to produce protein hydrolysates. This article aimed to study the production of protein hydrolysate using the commercial enzymes Alcalase 2.4L™ and Novo Pro‐D™. For the development of this research, a central composite rotatable design with 4 axial points was applied for each enzyme. The factors evaluated were protein/water and enzyme/substrate ratios. The best hydrolysis results indicate average percentages of hydrolysis degree of 27.5% for both enzymes. The presence of low‐molecular‐weight peptides was also evidenced by the electrophoresis technique. It is, therefore, concluded that there is positive viability for the use of hydrolyzed porcine liver in differentiated food applications with an aggregate market value. Practical Applications At present, the worldwide growing dissemination of food scarcity has become a stimulus for the food industry to rethink the efficient use of raw materials to avoid waste and maximize the use of existing nutritional resources. A potential way of exploiting the nutritional value of the protein by‐products with no commercial applications is their transformation into protein hydrolysates by means of enzymatic processes. Protein hydrolysates have been in focus in the scientific community with industrial applications as beneficial products to the ingesting body, for acting as either nutraceuticals or functional bioactive foods. Commercialization of this type of product has become a growing market niche. Thus, this research, which presents an investigation regarding the conditions of the porcine liver hydrolysis, fits within current issues, with innovative potential of obtainment of bioactive peptides from by‐products.

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Characterization of Chicken By-products by Mean of Proximate and Nutritional Compositions

Cited by 42 publications

References 40 publications

Carcass Characteristics and Nutritional Composition of Some Edible Chicken By-products

Carcass Characteristics and Nutritional Composition of Some Edible Chicken By-products

Comparison of qualitative and quantitative properties of the wings, necks and offal of chicken broilers from organic and conventional production systems

Optimization of the porcine liver enzymatic hydrolysis conditions

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