The effect of technological parameters on functional, technological and physicochemical indicators of horse meat minces with added chicken combs
Zhumanova G. Zinina O. Rebezov M. Shariati M.A. Moldabayeva Z. Khayrullin M. Baybalinova G. Toleubekova S. Mirasheva G.
2022HACCP Consulting
Potravinarstvo Slovak Journal of Food Sciences
2022#16545 - 555 pp.
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
Bacterial concentrate , Chicken comb , Horse meat , Meat mince , Protein-oil emulsion
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Shakarim University, Semey, 071412, Kazakhstan
South Ural State University, 76 Lenin Avenue, Chelyabinsk, 454080, Russian Federation
V. M. Gorbatov Federal Research Center for Food Systems, Moscow, Russian Federation
K. G. Razumovsky Moscow State University of Technologies and Management (the First Cossack University), 73 Zemlyanoy Val, Moscow, 109004, Russian Federation
Shakarim University
South Ural State University
V. M. Gorbatov Federal Research Center for Food Systems
K. G. Razumovsky Moscow State University of Technologies and Management (the First Cossack University)
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