The effect of technological parameters on functional, technological and physicochemical indicators of horse meat minces with added chicken combs

Zhumanova, Gulnara; Зинина, Оксана Владимировна; Rebezov, Мaksim; Shariati, Mohammad Ali; Moldabayeva, Zhanar; Khayrullin, Mars; Baybalinova, Gulmira; Toleubekova, Sandugash; Mirasheva, Gulmira

doi:10.5219/1786

Cited by 3 publications

(2 citation statements)

References 37 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Nevertheless, through the deployment of avant-garde technologies and high-yield breed crossings, we possess the means to tackle this challenge [43]. An avenue worth exploring is the utilization of secondary raw materials from the animal breeding industry for food production [44]. A method to extract protein from less-valued raw materials is through its hydrolysis.…”

Section: Resultsmentioning

confidence: 99%

Chicken combs as a raw material in the manufacturing of chopped semi-finished horse meat products

Zhumanova,

Bakirova,

Baybalinova

et al. 2023

Potr. S. J. F. Sci.

Self Cite

View full text Add to dashboard Cite

Food safety stands at the forefront of social policies across nations. Secondary meat raw materials present a potential source for meat production. Our research objective was to analyze the nutritional value and functional-technological properties of horsemeat and protein additives of animal origin, particularly secondary meat raw materials such as chicken combs. We also sought to empirically determine their optimal quantities for developing chopped semi-finished horsemeat products, which are protein-enriched and have high consumer appeal. We aimed to establish efficient methods for utilizing collagen-rich materials like chicken combs. Additionally, we assessed the feasibility of using slaughter by-products and the potential of minced meat and pastry products as valuable raw material sources. Based on our findings, we deduce that chicken combs, a lower-value secondary raw material, possess notable physical, chemical, and safety properties. These traits underline its high biological worth and environmental benignity, qualifying it as a viable ingredient for protein enrichment and as an additive in minced meat and paste product manufacturing.

show abstract

Section: Resultsmentioning

confidence: 99%

Chicken combs as a raw material in the manufacturing of chopped semi-finished horse meat products

Zhumanova,

Bakirova,

Baybalinova

et al. 2023

Potr. S. J. F. Sci.

Self Cite

View full text Add to dashboard Cite

show abstract

“…The incorporation of additional ingredients may to some extent affect the structural and mechanical characteristics of the paté. Since the paté is a paste-like homogeneous mixture of various ingredients and with the inclusion of new ingredients, not only textural but also physical-chemical characteristics may change [56], [57], [58].…”

Section: Profile Texture Analysismentioning

confidence: 99%

Nutritive, chemical and technological properties of liver pate formulated with beef offal, sheep tail fat and licorice and ginger root

Kenenbay

Chomanov

Tultabayeva

et al. 2022

Potr. S. J. F. Sci.

View full text Add to dashboard Cite

In the present study, incorporation of sheep tail fat, beef heart, kidneys, and herbal ingredients (grounded licorice and ginger root, pumpkin, carrots, and onions) into liver pate formulations was investigated. Four types of liver pate were prepared: control sample containing only liver and butter; experimental sample S1 - pate with sheep tail fat (5%), ground dried licorice root (1%) and ginger (2%); experimental sample S2 - pate with sheep tail fat (8%), ground dried licorice root (2%) and ginger (3%); experimental sample S3 - pate with sheep tail fat (10%), ground dried licorice root (3%) and ginger (4%). Inclusion of the above-mentioned ingredients in the pate recipe did not cause significant changes in the mass fraction of table salt and protein (P > 0.05) and, conversely, significantly increased the moisture content, carbohydrates, fat and be-ta-carotene in the test sample (P < 0.05). In the experimental samples, the number of amino acids decreased with the exception of arginine. Among the experimental samples, the highest content of amino acids (18 g / 100 g) and essential amino acids (8.89 g/ 100 g) was detected in S1. The results of determining the fatty acid composition showed significant changes in the composition of experimental samples com-pared with the control. The total content of saturated acids in the experimental samples decreased while the content of polyunsaturated and monounsaturated fatty acids increased (P ˂ 0.05). Textural characteristics, such as hardness, cohesiveness and adhe-siveness in the test sample have changed significantly (P < 0.05). However, the elasticity (springiness) and stickiness of the paste mass were almost the same for the control and experi-mental samples. The introduction of the above-mentioned ingredients in the experimental sam-ples increased the pH and water-binding capacity) values, which suggests an increase in juici-ness. The conducted studies have confirmed the prospects for improving the chemical compo-sition without deterioration of the consistency and structure of the finished product.

show abstract

Effect of chicken by-products on the physicochemical properties of forcemeat formulations

Akimova,

Suychinov,

Kakimov

et al. 2023

Future Foods

View full text Add to dashboard Cite

The effect of technological parameters on functional, technological and physicochemical indicators of horse meat minces with added chicken combs

Cited by 3 publications

References 37 publications

Chicken combs as a raw material in the manufacturing of chopped semi-finished horse meat products

Chicken combs as a raw material in the manufacturing of chopped semi-finished horse meat products

Nutritive, chemical and technological properties of liver pate formulated with beef offal, sheep tail fat and licorice and ginger root

Effect of chicken by-products on the physicochemical properties of forcemeat formulations

Contact Info

Product

Resources

About