СРАВНИТЕЛЬНЫЙ АНАЛИЗ НОВОГО КОМПОНЕНТА МЯСНЫХ ПРОДУКТОВ - КОЖИ ПРОМЫШЛЕННОЙ И ДОМАШНЕЙ ПТИЦЫ

COMPARATIVE ANALYSIS OF A NEW MEAT PRODUCT COMPONENT: POULTRY SKIN

Tumenova GT. ^a

Rakhimova SM. ^a

Anuarbekova AS. ^a

Affiliation

a Semey State University named after Shakarim

Copyright ©Tumenova et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.

Abstract

The article is dedicated to the comparative analysis of poultry skin of industrial and domestic origin. The studies of chemical and elemental compositions have been done in order to optimize the choice of skin for using it as a protein component in the production of new meat products.

Keywords

Рoultry skin, chicken skin, collagen, chemical composition, elemental composition, scanning electron microscopy

REFERENCES

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Сэмс, Р.А. Переработка мяса птицы / под ред. Алана Р. Сэмса; пер. с англ., под ред. В.В. Гущина. - СПб.: Профессия, 2007. - 432 с.
Растровый электронный микроскоп. Сканирующий электронный микроскоп JSM-6390, JSM-6390 LV, JSM-6390 A, JSM-6390 LA: инструкция. - Токио: Jeol Ltd, 2008.

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