Studying the chemical composition of chicken meat-bone paste

Abstract

The relevance of the carried out study lies in the rational and waste-free use of poultry bone raw materials for food purposes. The article describes the technology for producing chicken meat -bone paste from different parts of poultry carcasses by fine grinding of bone raw materials on the grinder and ultra-fine grinder «Supermasscolloider». From the research results, it follows that the protein content prevails in meat-bone paste from chicken breast (18.8%), least of all - in meat-bone paste from chicken wings (17.9%). High content of fat (15.6%) and energy value (235kcal/100g) were recorded in meat-bone paste from chicken drumstick, the lowest - in meat-bone paste from chicken breast (fat 10.9%, energy value - 175.9 kcal/100g). The carbohydrate content in all types of meat -bone paste was almost at the same level and did not exceed 0.7%. The resulting chicken meat-bone paste can be used in the future as a food additive for the production of combined meat products.

Keywords

• meat-bone paste
• poultry meat
• grinding
• chemical composition
• poultry processing