PROCESSING OF LOW-VALUE BY-PRODUCTS OF THE POULTRY PROCESSING INDUSTRY FOR FOOD PURPOSES

Processing of low-value by-products in combination with biotechnological processing methods is the optimal solution to the problem of rational use of secondary raw materials of poultry products. This paper presents the results of a study of a pate containing a protein-mineral supplement (BMD) from chicken legs and heads. Various types of mechanical, acidic and thermal treatment of chicken heads and legs are considered. The chemical composition of chicken heads and legs has been studied without treatment and after treatment with organic acids and enzymes. The treatment of chicken heads and legs with various organic acids and pepsin leads to a significant increase in the proportion of moisture and a decrease in protein content. A significant difference in protein content is explained by the effect of reagents on the weakening and breaking of bonds between protein substances, protein-fat formations, thereby washing out part of the protein components. Treatment with ascorbic acid results in the least loss of protein content. The processing of minced chicken heads and legs with various reagents significantly affects the change in the PNS in the direction of its decrease. The values of the PNS of minced chicken legs are much higher than the values of the PNS of minced chicken heads. This difference is primarily due to the composition and structure of chicken legs. Cartilage and connective tissues predominate in chicken legs, which gives elasticity, rigidity and elasticity. After treatment with various reagents, the PNS is significantly reduced. The most optimal technology for obtaining a protein mineral supplement from chicken heads and legs is substantiated. Studies have been conducted aimed at studying the chemical composition, functional and technological properties and structural and mechanical characteristics of the protein-mineral mass. As a result of the research, technologies for cooking chicken pate using a protein-mineral supplement have been developed. The nutritional value and food safety indicators of the resulting pate have been studied.

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