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The effect of technological parameters on functional, technological and physicochemical indicators of horse meat minces with added chicken combs.
- Source :
-
Slovak Journal of Food Sciences / Potravinarstvo . 2022, Vol. 16 Issue 1, p545-555. 11p. - Publication Year :
- 2022
-
Abstract
- 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]
- Subjects :
- *HORSES
*MEAT
*RAW materials
Subjects
Details
- Language :
- English
- ISSN :
- 13380230
- Volume :
- 16
- Issue :
- 1
- Database :
- Academic Search Index
- Journal :
- Slovak Journal of Food Sciences / Potravinarstvo
- Publication Type :
- Academic Journal
- Accession number :
- 161572071
- Full Text :
- https://doi.org/10.5219/1786