Effect of acid-base treatment on the physicochemical properties of finely ground chicken feet and heads

Relevance. The rational use of secondary raw materials and the development of effective methods for their processing for food purposes is an actual direction. The article presents the results of a study of the physico-chemical properties of finely ground minced chicken heads and feet treated with organic acids (ascorbic, citric, acetic) and pepsin.
Methods. To obtain finely ground minced chicken heads and feet, a fine grinding machine with a gap between the knives of less than 0.1 mm was used. The resulting finely ground minced meat was kept in a solution of organic acids and pepsin in a ratio of 1:1 for up to 24 hours. The determination of the chemical composition, moisture-binding capacity, and yield value was carried out according to standard methods.
Results. Studies have established that the treatment of chicken heads and feet with various organic acids and pepsin leads to a change in the chemical composition. In all samples, regardless of the reagent, there is a significant increase in moisture. Meanwhile, the protein and fat content are reduced. The maximum decrease in protein occurs during exposure to a solution of acetic acid. Exposure in a solution of ascorbic acid significantly reduces the proportion of fats. The results revealed a significant difference in moisture binding capacity after treatment. So, after 3 hours of treatmentwith citric, ascorbic, and acetic acids, the moisture-binding capacity of chicken heads doubled. Treatment with pepsin slightly increased the moisture-binding capacity. Further processing leads to a decrease in moisture-binding capacity. Treatment of minced chicken heads and feet with various reagents leads to loosening of the structure, improvement in consistency and a significant decrease in the yield value. In the course of the research, it was found that treatment with a solution of ascorbic acid provides optimal indicators of the chemical composition, moisture-binding capacity and ultimate shear stress of minced chicken heads and feet.

1. Kakimov A.K., Yessimbekov Zh.S., Kabdylzhar B.K. Problems of poultry products processing. Integration of education, science and production. Collection of materials of the international scientificpractical conference. Meleuz, 2020. 58-62.

2. Igenbayev A., Okuskhanova E., Nurgazezova A., Rebezov Ya., Kassymov S. and at al. Fatty acid composition of female turkey muscles in Kazakhstan. Journal of World›s Poultry Research. 2019. 9(2): 78-81. DOI: 10.36380/jwpr.2019.9

3. Fisinin V.I., Buyarov V.S., Byarov A.V., Shumetov V.G. Poultry meat production in the regions of the Russian Federatiuon: current state and prospects of its innovative development. Agrarian science. 2018; (2):30-38. (In Russian)

4. Yessimbekov Z., Kakimov A., Caporaso N., Suychinov A., Kabdylzhar B and at al. Use of Meat-Bone Paste to Develop CalciumEnriched Liver Pâté. Foods. 2021; 10(9): 2042.

5. Zinina O.V., Merenkova S.P., Gavrilova K.S., Rebezov M.B., Utyanov D.A., Knyazeva A.S. The influence of brood chickens by-products processing with probiotic culture starter on change of their functional and technological parameters. Theory and Practice of Meat Processing. 2021; 6(3): 210-218.

6. Ovseets V.Yu. Application of low-value poultry processing products in the production of boiled sausages. 2021, 378-380. (In Russian)

7. Gurinovich G.V., Abdrakhmanov R.N. Study of the composition and properties of protein raw materials from poultry processing. Technique and technology of food production. 2011; 1(20): 22-26. (In Russian)

8. Ismailova D.Yu., Volik V.G., Zinoviev S.V., Erokhina O.N., Derina D.S. Characterization of collagen-containing protein obtained from secondary products of poultry processing by a new method of short-term high-temperature processing. New in the technique and technology of processing poultry and eggs. 2017; 21-30. (In Russian)

9. Rakhimova S.M., Tumenova G.T. Substantiation of the use of lowvalue meat processing products in food production. Bulletin of the Altai State Agrarian University. 2010; 73(11): 63-65. (In Russian)

10. Dhakala D., Koomsapb P.t, Lamichhanea A., Sadiqa M.B., Anala A.K. Optimization of collagen extraction from chicken feet by papain hydrolysis and synthesis of chicken feet collagen based biopolymeric fibres. Food Bioscience. 2018; 23: 23-30.

11. Mokrejš P., Gál R., Janáčová D., Plšková M., Zacharová M. Chicken paws by-products as an alternative source of proteins. Oriental journal of chemistry. 2017.

12. Mokrejš P., Mrázek P., Gál R., Pavlačková J. Biotechnological preparation of gelatines from chicken feet. Polymers. 2019; 11(6): 1060.

13. Antipova L.V., Glotova I.A., Rogov I.A. Methods for the study of meat and meat products. Moscow: Kolos. 2001. 376. (In Russian)

14. Patent KZ28152 The Republic of Kazakhstan. A method for determining the water-binding capacity of food products. B.B. Kabulov, A.K. Kakimov, Zh.S. Yesimbekov, N.K. Ibragimov; publ. 02/17/2014, bul. №2. (In Russian)

15. Zinina O.V., Rebezov M.B., Merenkova S.P. Optimization of the process of obtaining protein fortifiers from by-products based on microbial fermentation of raw materials. Vsyo o myase. 2022; 2:14-17. (In Russian)

16. Kovtun Yu.A. Using the moisture-binding capacity of whey proteins obtained in various ways. Scientific and Labor University for storage technology. 2015, LXI:519–524. (In Russian)

17. Kirsanov E.A. Limiting viscosities and limiting shear stress in the flow of structured systems. Liquid crystals and their practical use. 2009; 4(30): 16-25. (In Russian)

18. Kakimov A., Yessimbekov Z., Bepeyeva A., Kabulov B., Kakimova Z. Consistency cone penetrometry for food products. Pakistan Journal of Nutrition. 2015; 14(11): 837-840.