Chicken combs as a raw material in the manufacturing of chopped semi-finished horse meat products

Authors

  • Gulnara Zhumanova Shakarim State University of Samey, Faculty of Engineering and Technological, Department of the food manufacture technology and biotechnology, 20A, Glinka St., 071412, Semey, Kazakhstan, Tel.: 87082603986
  • Laila Bakirova Shakarim State University of Samey, Faculty of Engineering and Technological, Chemistry and chemical technologies Department, 20A, Glinka St., 071412, Semey, Kazakhstan, Tel.: 87058880115
  • Gulmira Baybalinova Shakarim State University of Samey, Faculty of engineering and technological, Biotechnology and Standardization Department, 20A, Glinka St., 071412, Semey, Kazakhstan, Tel.: 87470635149
  • Rysgul Ashakayeva Shakarim State University of Samey, Faculty of Engineering and Technological, Chemistry and chemical technologies Department, 20A, Glinka St., 071412, Semey, Kazakhstan, Tel.: 87759585152
  • Assel Dautova Shakarim State University of Samey, Faculty of engineering and technology, Technology of food and Processing industries Department, 20A, Glinka St., 071412, Semey, Kazakhstan, Tel.: 87074938633
  • Dinara Moldagaliyeva Asfendiyarov Kazakh National Medical University, School of General Medicine, Department of Normal Physiology, 100, Tolebi St., 050000, Almaty, Kazakhstan, Tel.: 87775466446 https://orcid.org/0000-0002-0915-2495

DOI:

https://doi.org/10.5219/1887

Keywords:

qualimetry forecasting, food security, government strategy, combined food product, chicken combs, chopped semi-finished horse sausage

Abstract

Food safety stands at the forefront of social policies across nations. Secondary meat raw materials present a potential source for meat production. Our research objective was to analyze the nutritional value and functional-technological properties of horsemeat and protein additives of animal origin, particularly secondary meat raw materials such as chicken combs. We also sought to empirically determine their optimal quantities for developing chopped semi-finished horsemeat products, which are protein-enriched and have high consumer appeal. We aimed to establish efficient methods for utilizing collagen-rich materials like chicken combs. Additionally, we assessed the feasibility of using slaughter by-products and the potential of minced meat and pastry products as valuable raw material sources. Based on our findings, we deduce that chicken combs, a lower-value secondary raw material, possess notable physical, chemical, and safety properties. These traits underline its high biological worth and environmental benignity, qualifying it as a viable ingredient for protein enrichment and as an additive in minced meat and paste product manufacturing.

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...

References

Press service of the Prime Minister of the Republic of Kazakhstan (2019). Constructive public dialogue the basis of stability and prosperity of Kazakhstan. Astata. Retrieved from https://primeminister.kz/en/address/02092019.

Atambayeva, Z., Nurgazezova, A., Rebezov, M., Kazhibayeva, G., Kassymov, S., Sviderskaya, D., Toleubekova, S., Assirzhanova, Z., Ashakayeva, R., & Apsalikova, Z. (2022). A Risk and Hazard Analysis Model for the Production Process of a New Meat Product Blended With Germinated Green Buckwheat and Food Safety Awareness. In Frontiers in Nutrition (Vol. 9). Frontiers Media SA. https://doi.org/10.3389/fnut.2022.902760 DOI: https://doi.org/10.3389/fnut.2022.902760

Nasimov, D. A., Arabov, N. U., & Khomitov, K. Z. (2020). Flexible employment prospects in cis countries. In International Journal of Scientific and Technology Research (Vol. 9, Issue 2, pp. 2635–2641). Self publishing. Retrieved from http://www.ijstr.org/final-print/feb2020/Flexible-Employment-Prospects-In-Cis-Countries.pdf.

Technical Regulations of the Customs Union “On the safety of meat and meat products” (TR CU 034/2013) (2013). The board of the Eurasian economic commission. Electronic fund legal and regulatory technical documents. Retrieved from https://docs.cntd.ru/document/499050564.

Bazhenova, B. A. (2014). Scientific substantiation and development of innovative technologies for products from yak and horsemeat of the Buryat ecotype. [Ph.D. thesis, East Siberia State University of Technology and Management]. Retrieved from http://tekhnosfera.com/nauchnoe-obosnovanie-i-razrabotka-innovatsionnyh-tehnologiy-produktov-iz-myasa-yakov-i-loshadey-buryatskogo-ekotipa#ixzz6sWhDsEv5.

Zinina, O. V., Gavrilova, K. S., Vaiscrobova, E. S., Khayrullin, M. F., Bychkova, T. S., & Tsoi, L. A. (2020, December). Optimization of the composition of minced meat semi-finished products. In IOP Conference Series: Earth and Environmental Science (Vol. 613, Issue 1, pp. 012166). IOP Publishing. https://doi.org/10.1088/1755-1315/613/1/012166 DOI: https://doi.org/10.1088/1755-1315/613/1/012166

Gabdukaeva, L. Z., Gumerov, T. Y., Nurgalieva, A. R., & Abdullina, L. V. (2021). Current trends in the development of functional meat products to improve the nutritional status of the population. In IOP Conference Series: Earth and Environmental Science (Vol. 624, Issue 1, pp. 012196). IOP Publishing. https://doi.org/10.1088/1755-1315/624/1/012196 DOI: https://doi.org/10.1088/1755-1315/624/1/012196

Siró, I., Kápolna, E., Kápolna, B., & Lugasi, A. (2008). Functional food. Product development, marketing and consumer acceptance—A review. In Appetite (Vol. 51, Issue 3, pp. 456–467). Elsevier BV. https://doi.org/10.1016/j.appet.2008.05.060 DOI: https://doi.org/10.1016/j.appet.2008.05.060

Smith, D. P. (2014). Poultry processing and products. In Food processing: Principles and applications (pp. 549–566). Wiley Online Library. https://doi.org/10.1002/9781118846315.ch24 DOI: https://doi.org/10.1002/9781118846315.ch24

Atambaeva, Zh. M. (2020). Market research on demand for horse meat. In Bulletin of the Shakarim State University of Samey (Vol. 2, Issue 90, pp. 180–182). Shakarim State University of Samey.

Nasimov, D. A., Arabov, N. U., & Khomitov, K. Z. (2020). Flexible employment prospects in CIS countries. In International Journal of Scientific and Technology Research (Vol. 9, Issue 2, pp. 2635–2641). Self publishing.

Dunchenko, N. I. & Yankovskaya, V. S. (2012). Qualimetry prognostics use in agricultural sector. In Izvestiya TSKHA (Vol. 5, pp. 9–17). Timiryazev Agricultural Academy.

Baibolova, L. K. (1998). Working out a technology of massed combined products with the use of horse meat and albumen reaches. [Ph.D. thesis, Almaty Technological University]. Retrieved from http://tekhnosfera.com/razrabotka-tehnologii-farshirovannyh-izdeliy-iz-koniny-s-ispolzovaniem-belkovyh-obogatiteley#ixzz6sSpwgZ8r.

Shvetsov, A. N. (2023). State Participation in Transformation of Russia’s Socioeconomic Space. In Regional Research of Russia (Vol. 13, Issue 1, pp. 192–223). Pleiades Publishing Ltd.. https://doi.org/10.1134/S2079970522700551 DOI: https://doi.org/10.1134/S2079970522700551

Ilyaskizy, M., Kaldarbekova, M. A., Mustafaeva, M. Zh., & Chomanov, U. Ch. (2017). Application of the principles of biotechnology in sausage manufacture. In On-line Scientific & Educational Bulletin “Health & education millennium” (Vol. 19, Issue 11, pp. 32–37). Technomed Holdin­gs LLC. https://doi.org/10.26787/nydha-2226-7417-2017-19-11-32-37 DOI: https://doi.org/10.26787/nydha-2226-7417-2017-19-11-32-37

Takizhbaeva, N. Z. (2014). Hospitality and food of the Kazakhs. The food hystory and food traditionality of the people of the world. In Materials of the 1st International Symposium Traditional culture in the modern world History of food and nutrition of the peoples of the world (pp. 318–322). Moscow.

GOST 33319-2015. (2019). Myaso i myasnyye produkty. Metod opredeleniya massovoy doli vlagi (s popravkoy) [Meat and meat products. Method for determining the weight fraction of moisture (adjusted)]. Intr. 2016-07-01. Moscow. Standartinform.

GOST 9793-74. (2010). Produkty myasnyye. Metody opredeleniya vlagi (s Popravkoy) [Meat products. Methods for determining moisture (Adjusted)]. Moscow. Standartinform.

GOST R 51483-99. (2005). Masla rastitel'nyye i zhiry zhivotnyye. Opredeleniye metodom gazovoy khromatografii massovoy doli metilovykh efirov individual'nykh zhirnykh kislot k ikh summe [Vegetable oils and animal fats. Determination by gas chromatography of the weight fraction of methyl esters of individual fatty acids to their total]. Intr. 1999-12-22. Moscow. Standartinform.

GOST 31628-2012. (2014). Produkty pishchevyye i prodovol'stvennoye syr'ye. Inversionno-vol'tamperometricheskiy metod opredeleniya massovoy kontsentratsii mysh'yaka (s popravkoy) [Food and food raw materials. Inversion-voltammetric method for determining the mass concentration of arsenic (adjusted)]. Intr. 2013-07-01. Moscow. Standartinform.

GOST 25011-2017. (2018). Myaso i myasnyye produkty. Metody opredeleniya belka [Meat and meat products. Methods for determining protein]. Intr. 2018-07-01. Moscow. Standartinform.

GOST R 55482-2013. (2014). Myaso i myasnyye produkty. Metod opredeleniya soderzhaniya vodorastvorimykh vitaminov [Meat and meat products. Method for determining the content of water-soluble vitamins]. Intr. 2014-07-01. Moscow. Standartinform.

GOST 31663-2012. (2021). Masla rastitel'nyye i zhiry zhivotnyye. Opredeleniye metodom gazovoy khromatografii massovoy doli metilovykh efirov zhirnykh kislot [Vegetable oils and animal fats. Analysis by gaz chromatography of methyl esters fatty acids]. Inter-Governmental Council on Standardization, Metrology, and Certification 50-P.

CT RK ISO 2917-2009. (1997). Myaso i myasnyye produkty. Opredeleniye rN. Kontrol'nyy metod [Meat and meat products. Determination of pH. Control method]. Intr. 2010-07-01. Moscow. IPK Standards Publishing House

Gorlov, I. F., Bozhkova, S. E., Danilov, Y. D., Anisimova, E. Y., Mosolova, N. I., & Starodubova, J. V. (2020). Analysis of efficiency of production of sausage products using non-traditional vegetable raw materials. In IOP Conference Series: Earth and Environmental Science (Vol. 548, Issue 8, pp. 082032). IOP Publishing. https://doi.org/10.1088/1755-1315/548/8/082032 DOI: https://doi.org/10.1088/1755-1315/548/8/082032

Rheometry of meat systems. (2017). Retrieved from http://www.ncfu.ru/export/uploads/imported-from-dle/op/doclinks2017/Metod_Reometriya-myasnih-sistem

GOST 56373-2015. (2009). Metodika izmereniy massovoy doli aminokislot metodom kapillyarnogo elektroforeza s ispol'zovaniyem sistemy kapillyarnogo elektroforeza «Kapel'» [Method for measuring the mass fraction of amino acids by capillary electrophoresis using the Capel capillary electrophoresis system]. Intr. 2015-07-01. St. Petersburg. Lumex LLC.

GOST R 55483-2013. (2014). Myaso i myasnyye produkty. Opredeleniye zhirno-kislotnogo sostava metodom gazovoy khromatografii [Meat and meat products. Determination of fatty acid composition by gas chromatography]. Intr. 2014-07-01. Moscow. Standartinform.

GOST 10444.12-2013. (2014). Mikrobiologiya pishchevykh produktov i kormov dlya zhivotnykh. Metody vyyavleniya i podscheta kolichestva drozhzhey i plesnevykh gribov (s Popravkoy) [Microbiology of food and animal feed. Methods for detecting and counting yeast and mold fungi (Adjusted)]. Moscow. Standartinform.

GOST 32009-2013. (2014). (ISO 13730:1996). Myaso i myasnyye produkty. Spektrofotometricheskiy metod opredeleniya massovoy doli obshchego fosfora (s popravkoy) [Meat and meat products. Spectrophotometric method for determining the mass fraction of total phosphorus (adjusted)]. Intr. 2014-07-01. Moscow. Standartinform.

GOST 26928-86. (2002). Produkty pishchevyye. Metod opredeleniya zheleza [Food products. Method of determining iron]. Intr. 1988-07-01. Moscow. IPK Standards Publishing House.

GOST 26934-86. (2002). Syr'ye i produkty pishchevyye. Metod opredeleniya tsinka (s izmeneniyem №1) [Raw materials and food products. Zinc determination method (with revision. No. 1)]. Intr. 1986-12-01. Moscow. IPK Standards Publishing House.

GOST R 55484-2013. (2014). Myaso i myasnyye produkty. Opredeleniye soderzhaniya natriya, kaliya, magniya i margantsa metodom plamennoy atomnoy absorbtsii [Meat and meat products. Determination of sodium, potassium, magnesium and manganese content by flame atomic absorption]. Intr. 2014-07-01. Moscow. Standartinform.

GOST 32307-2013. (2019). Myaso i myasnyye produkty. Opredeleniye soderzhaniya zhirorastvorimykh vitaminov metodom vysokoeffektivnoy zhidkostnoy khromatografii [Meat and meat products. Determination of fat-soluble vitamins by high performance liquid chromatography]. Intr. 2015-07-01. Moscow. Standartinform.

GOST 51448-2010. (2011). Myaso i myasnyye produkty. Metody podgotovki prob dlya mikrobiologicheskikh issledovaniy [Meat and meat products. Sample preparation methods for microbiological studies]. Astana. Committee for Technical Regulation and Metrology of the Ministry of Industry and New Technologies of the Republic of Kazakhstan.

GOST 10444.15-94. (2010). Produkty pishchevyye. Metody opredeleniya kolichestva mezofil'nykh aerobnykh i fakul'tativno-anaerobnykh mikroorganizmov [Food products. Methods for determining the number of mesophilic aerobic and optional anaerobic microorganisms. Intr. 1996-01-01]. Moscow. Standartinform.

GOST 31747-2012. (2013). Produkty pishchevyye. Metody vyyavleniya i opredeleniya kolichestva bakteriy gruppy kishechnykh palochek (koliformnykh bakteriy) [Food products. Methods for detecting and determining the number of bacteria of the E. coli group (coliform bacteria)]. Intr. 2013-07-01. Moscow. Standartinform.

GOST 26929-94. (2010). Syr'ye i produkty pishchevyye. Podgotovka prob. Mineralizatsiya dlya opredeleniya soderzhaniya toksichnykh elementov [Raw materials and food products. Sample preparation. Mineralization to determine the content of toxic elements]. Moscow. Standartinform.

GOST 30178-96. (1997). Syr'ye i produkty pishchevyye. Atomno-absorbtsionnyy metod opredeleniya toksichnykh elementov [Raw materials and food products. Atomic absorption method for determining toxic elements]. Intr. 1998-01-01. Moscow. IPK Standards Publishing House.

GOST R 56931-2016. (2016). Produkty pishchevyye i prodovol'stvennoye syr'ye. Vol'tamperometricheskiy metod opredeleniya soderzhaniya rtuti [Food and food raw materials. Voltammetric method for determining mercury content]. Intr. 2017-07-01. Moscow. Standartinform.

GOST 9959-2015. (2016). Myaso i myasnyye produkty. Obshchiye usloviya provedeniya organolepticheskoy otsenki (s popravkoy) [Meat and meat products. General conditions for organoleptic evaluation (as amended)]. Intr. 01.01.2017. Moscow. Standartinform.

Yilmaz, H. Ö., Ayhan, N. Y., & Meriç, Ç. S. (2018). Buckwheat: A Useful Food and Its Effects on Human Health. In Current Nutrition & Food Science (Vol. 16, Issue 1, pp. 29–34). https://doi.org/10.2174/1573401314666180910140021 DOI: https://doi.org/10.2174/1573401314666180910140021

Gorelik, O., Harlap, S., Lopаeva, N., Bezhinar, T., Kosilov, V., Burkov, P., Ivanova, I., Gritsenko, S., Dolmatova, I., Tsareva, O., Safronov, S., Ali Shariati, M., & Rebezov, M. (2020). Dynamics of Hematological Indicators of Chickens under Stress-Inducing Influence. In Ukrainian Journal of Ecology (Vol. 10, Issue 2, pp. 264–267). Alex Matsyura Press. https://doi.org/10.15421/2020_94

Zhumanova, G., Zinina, O., Rebezov, M., Shariati, M. A., Moldabayeva, Z., Khayrullin, M., Baybalinova, G., Toleubekova, S., & Mirasheva, G. (2022). The effect of technological parameters on functional, technological and physicochemical indicators of horse meat minces with added chicken combs. In Potravinarstvo Slovak Journal of Food Sciences (Vol. 16, pp. 545–555). HACCP Consulting. https://doi.org/10.5219/1786 DOI: https://doi.org/10.5219/1786

Usmanzhanovna, K. S. (2022). Development of anti-anemic products based on local raw materials of animal origin for therapeutic and preventive nutrition of women and children. IN Texas Journal of Medical Science (Vol. 6, pp. 11–14). Zien Journals.

Gizatova, N. V., Chernyshenko, Y. N., Zaitseva, T. N., Rybchenko, T. V., Kulikov, D. A., & Mikolaychik, I. N. (2020). Development of the production technology for semi-finished meat products with addition of mushrooms. In IOP Conference Series: Earth and Environmental Science (Vol. 613, Issue 1, pp. 012040). IOP Publishing. https://doi.org/10.1088/1755-1315/613/1/012040 DOI: https://doi.org/10.1088/1755-1315/613/1/012040

Fisinin, V. I., Ismailova, D. Y., Volik, V. G., Lukashenko, V. S., & Saleeva, I. P. (2017). Deep processing of collagen-rich poultry products for different use. In Agricultural biology (Vol. 52, Issue 6, pp. 1105–1115). Sel’skokhozyaistvennaya Biologiya Editorial Office (SBEO), NPO. https://doi.org/10.15389/agrobiology.2017.6.1105eng DOI: https://doi.org/10.15389/agrobiology.2017.6.1105eng

Victor Volik, D. I. (2020). Biologically active feed additive development based on keratin and collagen-containing raw materials from poultry waste. International Transaction Journal of Engineering, Management, 11A05P: 1-10. https://doi.org/10.14456/ITJEMAST.2020.96

Miles, S., & Frewer, L. J. (2001). Investigating specific concerns about different food hazards. In Food quality and preference (Vol. 12, Issue 1, pp. 47–61). Elsevier. https://doi.org/10.1016/S0950-3293(00)00029-X DOI: https://doi.org/10.1016/S0950-3293(00)00029-X

Bogatyrev, S. A. (2017). Technology of storage and transportation of food products: a short course of lectures for 4-year students of the direction of training. In Merchandising. Comp. Saratov State Agrarian University.

Yankovskaya, V. S., Dunchenko, N. I., Voloshina, E. S., Kuptsova, S. V., Fedotova, O. B., & Mikhaylova, K. V. (2021). Improving the quality of functional fish products based on management and qualimetry methods. In IOP Conference Series: Earth and Environmental Science (Vol. 640, Issue 6, p. 062001). IOP Publishing. https://doi.org/10.1088/1755-1315/640/6/062001 DOI: https://doi.org/10.1088/1755-1315/640/6/062001

Dunchenko, N. I., & Yankovskaya, V. S. (2012). Application of qualimetric forecasting in agriculture. News of the Timiryazev Agricultural Academy (Issue 5, pp. 9–17). Timiryazev Agricultural Academy.

Bezerra, T., Estévez, M., Lacerda, J. T., Dias, M., Juliano, M., Mendes, M. A., Morgano, M., Pacheco, M. T., & Madruga, M. (2020). Chicken Combs and Wattles as Sources of Bioactive Peptides: Optimization of Hydrolysis, Identification by LC-ESI-MS2 and Bioactivity Assessment. In Molecules (Vol. 25, Issue 7, p. 1698). MDPI AG. https://doi.org/10.3390/molecules25071698 DOI: https://doi.org/10.3390/molecules25071698

Srisantisaeng, P., Garnjanagoonchorn, W., Thanachasai, S., & Choothesa, A. (2013). Proteolytic activity from chicken intestine and pancreas: extraction, partial characterization and application for hyaluronic acid separation from chicken comb. In Journal of the Science of Food and Agriculture (Vol. 93, Issue 13, pp. 3390–3394). Wiley. https://doi.org/10.1002/jsfa.6217 DOI: https://doi.org/10.1002/jsfa.6217

Gushchin, V. V., Sokolova, L. A., Krasyukov, Yu. N. & Vostrikova, N. L. (2015). New types of products containing a biologically active component - hyaluronic acid. In Poultry and poultry products (Vol. 4, pp. 23–25). The Stationery Office Books.

Llauger, M., Claret, A., Bou, R., López-Mas, L., & Guerrero, L. (2021). Consumer attitudes toward consumption of meat products containing offal and offal extracts. In Foods (Vol. 10, Issue 7, pp. 1454). MDPI AG. https://doi.org/10.3390/foods10071454 DOI: https://doi.org/10.3390/foods10071454

Li, Y., Liu, S., Meng, F., Liu, D., Zhang, Y., Wang, W., & Zhang, J. (2020). Comparative review and the recent progress in detection technologies of meat product adulteration. In Comprehensive Reviews in Food Science and Food Safety (Vol. 19, Issue 4, pp. 2256–2296). Wiley. https://doi.org/10.1111/1541-4337.12579 DOI: https://doi.org/10.1111/1541-4337.12579

Usmanzhanovna, K. S. (2022). Development of anti-anemic products based on local raw materials of animal origin for therapeutic and preventive nutrition of women and children. In Texas Journal of Medical Science (Vol. 6, pp. 11–14). Zien Journals.

He, J., Evans, N. M., Liu, H., & Shao, S. (2020). A review of research on plant‐based meat alternatives: Driving forces, history, manufacturing, and consumer attitudes. In Comprehensive Reviews in Food Science and Food Safety (Vol. 19, Issue 5, pp. 2639–2656). Wiley. https://doi.org/10.1111/1541-4337.12610 DOI: https://doi.org/10.1111/1541-4337.12610

Gombozhapova, N. I., Bazhenova, B. A., Leskova, S. Yu., Badmaeva, T. M., & Danilov, A. M. (2017). Influence of the new multicomponent brine on the quality characteristics of the boiled horse meat product. In Foods and Raw materials (Vol. 5, Issue 1, pp. 11–19). Kemerovo State University. https://doi.org/10.21179/2308-4057-2017-1-11-19 DOI: https://doi.org/10.21179/2308-4057-2017-1-11-19

Pateiro, M., Gómez-Salazar, J. A., Jaime-Patlán, M., Sosa-Morales, M. E., & Lorenzo, J. M. (2021). Plant Extracts Obtained with Green Solvents as Natural Antioxidants in Fresh Meat Products. In Antioxidants (Vol. 10, Issue 2, p. 181). MDPI AG. https://doi.org/10.3390/antiox10020181 DOI: https://doi.org/10.3390/antiox10020181

Zhumanova, G. T., & Rebezov, M. B. (2019). Biotechnological processing of collagen-containing raw materials. In Bulletin Almaty Technological University (Vol. 3, pp. 6–19). Almaty Technological University.

Gushchin, V. V., Sokolova, L. A., Mikhnevich, L. V. & Yushina, Yu. K. (2010). On the question of the use of secondary products obtained during the industrial processing of poultry. In Poultry and poultry products (Vol. 3, pp. 57–59). The Stationery Office Books.

Morawicki, R. O., & Owens, A. (2010). Co‐products and by‐products from poultry processing: Poultry meat processing. 2nd Edition. (pp. 387–393). CRC Press. DOI: https://doi.org/10.1201/b15805-23

Downloads

Published

2023-11-28

How to Cite

Zhumanova, G., Bakirova, L., Baybalinova, G., Ashakayeva, R., Dautova, A., & Moldagaliyeva, D. (2023). Chicken combs as a raw material in the manufacturing of chopped semi-finished horse meat products. Potravinarstvo Slovak Journal of Food Sciences, 17, 955–971. https://doi.org/10.5219/1887