Tavuk kesiminde ortaya çıkan tavuk göğüs kafesi ve sternumdan elde edilen değerli bileşenlerin kullanılmasıyla fonksiyonel ekstrüde bir atıştırmalık üretimi
Proje no. 21468 · Durum: Kapanmış · 2020
Özet
In this project, high value-added products were obtained by using chicken rib cage and sternum, which are waste and by-products in chicken slaughter. The rib cage and sternum, which are chicken slaughter wastes, are bivalent wastes rich in extracellular matrix (ESM) components. Collagen and glucosaminoglycans are the two main extracellular components that make up an important part of the ECM. In the first stage of the study to be carried out, high-efficiency collagen and GAG were obtained by enzymatic extraction from the sternum and characterization analyzes were carried out. In the second stage of the study, chicken broth formulation was developed using chicken rib cage. In the third stage of the study, chicken breast meats were dried and ground after pre-cooking. Following the drying process, chicken meat powder was obtained by applying grinding and sieving processes. In the last stage of the study, the obtained chicken meat powder and corn flour were mixed in certain proportions and used in the production of extruded snack chips. The moisture value of the mixture was brought to 14-18% by adding chicken broth and this moist mixture was fed to the extruder. The samples coming out of the extruder were filled with GAG enriched filler (Cheddar sauce) and dried until the moisture value was 5-6%. With the production of protein-enriched extruded chips containing GAG, chicken broth and chicken meat powder, a new unique product has been brought to the work especially in the field of functional food.