Journal of Engineering and Applied Sciences
ISSN: Online 1818-7803ISSN: Print 1816-949x
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Abstract
An study considers the questions of importance of emulsion-based products, used as therapeutic, dietary products and as products for mass consumption. Carried out tests speak about expediency of use of some secondary product of meat processing in particular of chicken skin in meat production. Data of the determined chemical composition allow drawing a conclusion on sufficient nutritional value of the chosen research objects. It is good opportunity to use chosen low-value collagen-containing products of poultry in production of new meat products in food industry in the Republic of Kazakhstan.
How to cite this article:
Galiya Tumenova, Gulmira Zhakupova, Zhulduz Suleimenova, Gulnur Nurimkhan and Botagoz Toxanbayeva. Utilization of Poultry Skin as One of the Components for Emulsion-Based Products.
DOI: https://doi.org/10.36478/jeasci.2016.1370.1373
URL: https://www.makhillpublications.co/view-article/1816-949x/jeasci.2016.1370.1373