The effect of technological parameters on functional, technological and physicochemical indicators of horse meat minces with added chicken combs

Gulnara Zhumanova; Oksana Zinina; Maxim Rebezov; Mohammad Ali Shariati; Zhanar Moldabayeva; Mars Khayrullin; Gulmira Baybalinova; Sandugash Toleubekova; Gulmira Mirasheva

doi:10.5219/1786

Authors

Gulnara Zhumanova Shakarim University, Semey, 071412, Republic of Kazakhstan, Tel.: +77082603986
Oksana Zinina South Ural State University, 76 Lenin Avenue, Chelyabinsk, 454080 Russian Federation, Tel:+79068713681 https://orcid.org/0000-0003-3729-1692
Maxim Rebezov V. M. Gorbatov Federal Research Center for Food Systems, Moscow, Russian Federation and K. G. Razumovsky Moscow State University of Technologies and Management (the First Cossack University), 73 Zemlyanoy Val, Moscow, 109004, Russian Federation, Tel: +79999002365 https://orcid.org/0000-0003-0857-5143
Mohammad Ali Shariati K. G. Razumovsky Moscow State University of Technologies and Management (the First Cossack University), 73 Zemlyanoy Val, Moscow, 109004, Russian Federation, Tel: +98 919 042 4430
Zhanar Moldabayeva Shakarim State University of Semey, 071412, Semey, Republic of Kazakhstan, Tel.: +77476857300
Mars Khayrullin K. G. Razumovsky Moscow State University of Technologies and Management (the First Cossack University), 73 Zemlyanoy Val, Moscow, 109004, Russian Federation, Tel.: +7 904 975-52-19 https://orcid.org/0000-0003-1697-7281
Gulmira Baybalinova Shakarim State University of Semey, 071412, Semey, Republic of Kazakhstan, Tel.:+77470635149
Sandugash Toleubekova Shakarim State University of Semey, 071412, Semey, Republic of Kazakhstan, Tel.:+77470121424 https://orcid.org/0000-0003-2658-9514
Gulmira Mirasheva Shakarim State University of Semey, 071412, Semey, Republic of Kazakhstan, Tel.: +77777090413

DOI:

https://doi.org/10.5219/1786

Keywords:

meat mince, chicken comb, horse meat, protein-oil emulsion, bacterial concentrate

Abstract

This study aimed to determine the effect of technological parameters of the production of horse meat minces with the addition of protein-oil emulsion from chicken combs on the functional, technological and physicochemical indicators. Chicken combs were pre-treated with bacterial concentrate to improve their properties. Experimental approach: The ultimate shear stress and technological indicators – water holding capacity and oil holding capacity – were determined to set the optimal time for cutting raw materials. Physicochemical analyses of the meat minces were conducted. Results and conclusions: The research results have shown that the cutting time significantly affects the meat minces' rheological, functional and technological indicators. The optimum mixing time for meat minces is 6 min. Adding a protein-oil emulsion from biotechnologically processed chicken combs, cottonseed oil, and water into the minced horse meat does not significantly affect the nutritional value. Adding 15 – 20% protein-oil emulsion (POE) is recommended to get minced meat with optimal rheological parameters. Novelty and scientific contribution: The research results allow the rational use of poultry by-products.

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