| Autor: |
Zhumanova, Gulnara, Zinina, Oksana, Rebezov, Maksim, Shariati, Mohammad Ali, Moldabayeva, Zhanar, Khayrullin, Mars, Baybalinova, Gulmira, Toleubekova, Sandugash, Mirasheva, Gulmira |
| Předmět: |
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| Zdroj: |
Slovak Journal of Food Sciences / Potravinarstvo; 2022, Vol. 16 Issue 1, p545-555, 11p |
| Abstrakt: |
This study aimed to determine the effect of technological parameters of the production of horse meat minces with the addition of protein-oil emulsion from chicken combs on the functional, technological and physicochemical indicators. Chicken combs were pre-treated with bacterial concentrate to improve their properties. Experimental approach: The ultimate shear stress and technological indicators - water holding capacity and oil holding capacity - were determined to set the optimal time for cutting raw materials. Physicochemical analyses of the meat minces were conducted. Results and conclusions: The research results have shown that the cutting time significantly affects the meat minces' rheological, functional and technological indicators. The optimum mixing time for meat minces is 6 min. Adding a protein-oil emulsion from biotechnologically processed chicken combs, cottonseed oil, and water into the minced horse meat does not significantly affect the nutritional value. Adding 15 - 20% protein-oil emulsion (POE) is recommended to get minced meat with optimal rheological parameters. Novelty and scientific contribution: The research results allow the rational use of poultry by-products. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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