Prospects of Using Poultry by-Products in the Technology of Chopped Semi-Finished Products

  • Authors

    • Gulnar Zhumanova
    • Maksim Rebezov
    • Bakhytkul Assenova
    • Eleonora Okuskhan
    2018-09-01
    https://doi.org/10.14419/ijet.v7i3.34.19367
  • chicken by-products, emulsion, protein, meat, technology.

  • Abstract

    In this paper the technology of preparation the protein-fat emulsion and its effect to sensory, physicochemical and microbial characteristics of meat cutlets are presented. The protein-fat emulsion consists of 75% of the chicken crests, 15% of the vegetable oil and 10% water. The protein, fat and ash content of emulsion are 9.53%, 6.38% and 0.95%, respectively. The amino acid composition of the protein-fat emulsion includes a complete set of essential amino acids - 36.2%. Adding of protein-fat emulsion as an ingredient in meat cutlets increase the total protein content, improves the sensory parameters and consistency of meat cutlets.

     

     

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  • How to Cite

    Zhumanova, G., Rebezov, M., Assenova, B., & Okuskhan, E. (2018). Prospects of Using Poultry by-Products in the Technology of Chopped Semi-Finished Products. International Journal of Engineering & Technology, 7(3.34), 495-498. https://doi.org/10.14419/ijet.v7i3.34.19367

    Received date: 2018-09-09

    Accepted date: 2018-09-09

    Published date: 2018-09-01