Prospects of using the turkey skins in technology of meat products

Abstract

Intensive development of turkey in Russia not only leads to an additional source of high-quality meat, but also the appearance of a significant proportion of byproducts little demanded by consumers. The upward trend in semi-finished production has led to the accumulation of the skin, which amounts to about 13% of the carcass weight. In connection with this required scientific substantiation of its rational use for food purposes in different assortment groups of products. To solve the problem must be in-depth study of the biological structure. Results of experimental studies have shown that protein and fat ratio is 1: 2, which speaks of the need to enrich the food component of the high-protein, such as vegetable protein concentrates. turkey skin is characterized also quite high in proline, glycine, aspartic acid and glutamic acid, indicating that the presence of collagen proteins in the object. But little hydroxyproline content conditions softness of the skin, for example, with respect to the skins of pigs. Calculation of the biological value of the product showed a balance of protein and a high coefficient of utility. turkey skin is characterized by low water-holding capacity, but high oil-holding ability. The stability of the resulting emulsion was 83%, which indicates a promising technology in the use of emulsions of meat products. Qualitative emulsion can be prepared using vegetable protein. Balance of fatty acid composition, the presence of collagen protein nature dictates the feasibility of creating a balanced composition of emulsions with high functional and technological properties