DEVELOPMENT OF TECHNOLOGY OF GALANTINES FROM DUCK MEAT – AN ELEMENT OF AUTHENTIC FRENCH CUISINE

Authors

DOI:

https://doi.org/10.15421/jchemtech.v31i2.275661

Keywords:

poultry meat; technology; minced meat model systems; semi-finished product; heat treatment; galantine; quality; biological value; safety; meat product examination

Abstract

The need to improve consumer properties, ensure stable quality indicators of products, and increase their competitiveness requires rationalization of the composition and correction of traditional technologies for the production of meat products. A promising direction is involved in producing non-traditional raw materials, combining animal and vegetable components, optimizing the recipe composition by introducing ingredients with given properties, and developing innovative semi-finished products and ready-made meat products. The work aimed to improve the galantine technology with the involvement of duck meat production, to determine the developed product's qualitative and quantitative composition, quality indicators, and nutritional value. The chemical composition and functional-technological properties of raw materials and galantine from duck meat were investigated in the work, its advantages compared to traditional meat raw materials were established; the physicochemical and biochemical parameters of the developed galantines were determined, the amino acid SCOR and the biological value of the finished product were calculated. On the basis of the analysis and generalization of theoretical data, and the results of comprehensive research, it was established that in terms of chemical composition and functional and technological properties, duck meat is superior to chicken meat, which is traditionally used in the production of semi-finished products. The qualitative and quantitative composition of essential amino acids in the finished product indicates a high degree of balance of galanthines and gives reasons to consider the developed product biologically complete.

References

Baéza, E., Guillier, L., Petracci, M. (2022). Review: Production factors affecting poultry carcass and meat quality attributes. Animal, 16, 100331. https://doi.org/10.1016/j.animal.2021.100331

Huda, N., Putra, A.A., Ahmad, R. (2011). Potential Application of Duck Meat for Development of Processed Meat Products. Current Research in Poultry Science, 1, 1−11.

Mykhno, M. (2016). [Water growth]. Our poultry industry, 2. https://agrotimes.ua/article/vodoplavne-zrostannya (In Ukrainian).

Mykhno, M. [Duck stories: an interview with the owner of the enterprise "PPZ "Korobivsky" Spodin Serhiy Yuriyovych]. http://www.duck.com.ua/articles.html (In Ukrainian).

Kokoszyński, D., Wilkanowska, A., Arpášová, H., Hrnčár, C. (2020). Comparison of some meat quality and liver characteristics in Muscovy and mule ducks. Articles, 63(1), 137–144. doi:10.5194/aab-63-137-2020

Xinjian, Yan. (2002). The changing face of the world of duck production. International Hatchery Practice, 18(6), 7−9.

Hall, A. D., Martin, D. M. (2006). Where next with duck meat production? International Hatchery Practice, 20(6), 7−8.

UNECE standard for duck meat. Carcasses and their parts. UN, New York, Geneva, (2008). https://unece.org/DAM/trade/agr/standard/meat/r/ Duck_2009R.pdf

Ryabukha, H. (2019). State regulation and forecasting of the development of poultry farming as a promising branch of animal husbandry. Problems and prospects of economics and management, 1(17), 107–113. doi: 10.25140/2411-5215-2019-1(17)-107- 113.

Polegenka, M. A. (2019). [Analysis of the current state of poultry production in Ukraine]. Economy and the state, 3, 137–143. (In Ukrainian). doi:10.32702/2306- 6806.2019.3.137

Khvostyk, V. (2013). [Joint cultivation of waterfowl and fish brings double profit]. Our poultry industry, 3(27). (In Ukrainian). https://agrotimes.ua/article/podvijnij_pributok/

Peshuk, L. V., Yancheva, M. O., Haschuk, O. I., Kyrychenko, S. G. (2017). [Technology of meat products from non-traditional meat raw materials] Kyiv: TsUL. (In Ukrainian).

Unique qualities of poultry of the domestic gene pool. http://avianua.com/ua/index.php/statty-po-pticevodstvu/selektsiia-henetyka-zberezhenniahenofondu/134-osoblyvosti-ptytsi-vitchyznyanoho-henofondu.

Peshuk, L. V. (2018). [Fundamentals of animal husbandry and veterinary and sanitary examination of meat and meat products]. Kyiv: TsUL (In Ukrainian).

Gornowicz, Е., Dobek, А., Moliński, К., Szwaczkowski, Т. (2023). The Quality of Duck Meat from the Perspective of Physical Measurements and Expert Judgment, Ann. Anim. Sci., 23(1), 265–273. https://doi.org/10.2478/aoas-2022-0035.

Sams, R. A. (2007). [Meat processing]. St. Petersburg: Profession (In Russian).

Kokoszyński, D., Arpášová, H., Hrnčar, C., Żochowska-Kujawska, J., Kotowicz, M., Sobczak, M. (2020). Carcass characteristics, chemical composition, physicochemical properties, texture, and microstructure of meat from spent Pekin ducks. Poultry Science, 99, 1232–1240. https://doi.org/10.1016/j.psj. 2019.09.003

Mitrofanov, N.S. (2011). [Technology of products from poultry meat]. Moscow: Kolos (In Russian).

Gushchin, V.V., Kulyshev, B.V., Makoveev, I.I., Mitrofanov N.S. (2002). Poultry semi-finished product technology. Moscow: Kolos (In Russian).

Zelenov, G.N., Naumova, B.B. (2008). [Processing of poultry meat. Educational manual]. Ulyanovsk: UGSHA (In Russian).

Slobodyanik, V.S., Ilina, N.M., Suleymanov, S.M., Polyanskikh, S.V., Maslova, Yu.F., Galin, R.F. (2021). Study of composition and properties of duck meat. IOP Conference Series Earth and Environmental Science, 032046. doi:10.1088/1755-1315/640/3/032046

Kyryliv, Ya. I., Leshchyshyn, I. S. (2021) [Amino acid composition of duck muscle tissue on using dietary supplements Activio]. Ukrainian Journal of Veterinary and Agricultural Sciences, 4(3). (In Ukrainian). https://doi.org/10.32718/ujvas4-3.09

Fouad Ali Abdullah Abdullah, Buchtová, H. (2022). Quantitative and qualitative properties of giblets from conventional, organic, and wild ducks. Acta vet. brno, 91, 107–114.https://doi.org/10.2754/ avb202291010107

Biswas, S., Banerjee, R., Bhattacharyya, D., Patra,G., Das, A.K., Das, S.K. (2019).Technological investigation into duck meat and its products - a potential alternative to chicken. World's Poultry Science Journal, 75 (4), 1−12. https://doi.org/10.1017/S004393391900062X

Tumenova, G.T., Rakhimova, S.M., Anuarbekova, A.S. (2012). Comparative analysis of a new component of meat products - the skin of industrial and domestic poultry. Technique and technology of food production, 1−3.

Volyk, V.G., Ismailova, D.Yu., Zinoviev, S.V. (2014). [Complex processing of low-value raw materials]. Poultry and poultry products, 5, 18−21. (In Russian).

Mitrofanov, N. S. (2011). [Technology of poultry meat products]. Moscow: KolosS (In Russian).

Makhonina, V.N. (2009). Determination of meat quality indices of eviscerated duck carcasses and their parts during cutting and deboning. Poultry and poultry products, 6, 22−25. (In Russian).

Peña-Saldarriaga, L.M., Fernández-López, J. (2020). Quality of Chicken Fat by-Products: Lipid Profile and Colour Properties. Foods, 9(8), 1046. doi:10.3390/foods9081046

Garbuz, V. G., Agunova, L. V. Shlapak, G. V. (2010). [Laboratory practice on meat technology]. Оdessa (In Ukrainian).

Kishen'ko, І. І., Starchov, V. M., Goncharov, G. I. (2010). [Technologies of meat and meat products. Workshop: study guide]. National un-t food. Technol, Kyiv: NUKHT (In Ukrainian).

Shvedyuk D. A., Pasichniy V. M. (2020). [The effect of heat treatment on the characteristics of chopped meat and vegetable semi-finished products using fermentation]. Bulletin of NTU "KhPI", Series New solutions in modern technologies. 2(4) 138–144. (In Ukrainian).

Lisin P. A., Moliboga E. A., Kunushina Yu. A., Smirnova N. A. (2012). [Evaluation of the amino acid composition of the prescription mixture of food products]. Agrarian Bulletin of the Urals, 3(95), 26–28. (In Russian).

Kudryavets, N. I., Petrukovich, N. I. (2018). [Biological features of birds of different species]. Gorky: BGSHA (In Russian).

Published

2023-07-25