Effect of acid-base treatment on the physicochemical properties of finely ground chicken feet and heads

Abstract

Relevance. The rational use of secondary raw materials and the development of effective methods for their processing for food purposes is an actual direction. The article presents the results of a study of the physico-chemical properties of finely ground minced chicken heads and feet treated with organic acids (ascorbic, citric, acetic) and pepsin.Methods. To obtain finely ground minced chicken heads and feet, a fine grinding machine with a gap between the knives of less than 0.1 mm was used. The resulting finely ground minced meat was kept in a solution of organic acids and pepsin in a ratio of 1:1 for up to 24 hours. The determination of the chemical composition, moisture-binding capacity, and yield value was carried out according to standard methods.Results. Studies have established that the treatment of chicken heads and feet with various organic acids and pepsin leads to a change in the chemical composition. In all samples, regardless of the reagent, there is a significant increase in moisture. Meanwhile, the protein and fat content are reduced. The maximum decrease in protein occurs during exposure to a solution of acetic acid. Exposure in a solution of ascorbic acid significantly reduces the proportion of fats. The results revealed a significant difference in moisture binding capacity after treatment. So, after 3 hours of treatmentwith citric, ascorbic, and acetic acids, the moisture-binding capacity of chicken heads doubled. Treatment with pepsin slightly increased the moisture-binding capacity. Further processing leads to a decrease in moisture-binding capacity. Treatment of minced chicken heads and feet with various reagents leads to loosening of the structure, improvement in consistency and a significant decrease in the yield value. In the course of the research, it was found that treatment with a solution of ascorbic acid provides optimal indicators of the chemical composition, moisture-binding capacity and ultimate shear stress of minced chicken heads and feet.