ISSN 2074-9414 (Print),
ISSN 2313-1748 (Online)

Investigation of composition and properties of protein raw materials derived from poultry processing

Abstract
The results of a complex research of the collagen gel intended for utilization as protein raw material and a consistency stabilizer in the technology of poultry meat half-smoked sausages are presented. On the basis of studying the physical and chemical indices of samples the manufacturing technology has been proved; a chemical composition, functional-technological and structural-mechanical properties have been studied. The level of collagen gel introduction into sausage meat of half-smoked sausages with utilization of mechanically deboned poultry meat has been established.
Keywords
Collagen gel, collagen containing raw materials, chicken feet, chemical composition, thermal processing, limited shear pressure, digestibility, modelled sausage meat systems
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Abstract
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