Effect of chicken by-products on the physicochemical properties of forcemeat formulations

Abstract

The effect of by-products of chicken slaughter (chicken feet and heads) on the physical and chemical properties of forcemeat formulations was investigated. The chicken feet and heads were prepared in the form of ground mass and in the form of dry powder. Six types of samples were made with the addition of ground mass and powder of the chicken feet and heads in different proportions separately and together in the forcemeat formulation and the control sample without additive. Based on the results of the chemical composition study, it was found that adding the additive in powder form significantly increases the protein and ash content of the forcemeat formulations, as well as the water-binding capacity and yield stress. The addition of additive in the form of ground mass reduces the total content of protein and fat while the moisture and ash contents increase, the value of water-binding capacity decreases. According to the microstructural characteristics, there are no obvious differences between the control and experimental samples, with no large bone particles, cartilage or coarse crumpled particles. Incorporating chicken by-products into meat-based products is a beneficial approach to enhance their physical and chemical properties, leading to improved overall quality. Additionally, this method can be cost-effective and contribute to sustainability by reducing poultry waste.

Keywords

• Chicken feet
• Heads
• Forcemeat formulation
• Microstructure