STUDY OF THE BIOLOGICAL AND NUTRITIONAL VALUE OF PROTEIN–FAT EMULSIONS OBTAINED FROM POULTRY BY-PRODUCTS
Authors
- Guldana Kapasheva 1Kazakh Scientific Research Institute of Processing and Food Industry
-
Okuskhanova A. K.
NJC Shakarim University
- Suichinov E.K. Kazakh Scientific Research Institute of Processing and Food Industry
- Zh.S. Yesimbekov Kazakh Scientific Research Institute of Processing and Food Industry
DOI:
https://doi.org/10.55956/JBED1486Keywords:
protein–fat emulsion, by-products, formulation, structural stability, functional properties, nutritional value.Abstract
This article presents a study of the amino acid, vitamin, and mineral composition of protein–fat emulsions prepared from poultry by-products. The emulsions were produced according to eight different formulations, which varied in the ratio of by-product mass, vegetable oil, water, and starch. Chicken gizzards, hearts, and skin were used as the main by-products. All components were pre-cooled and prepared prior to technological processing. Among the eight variants, the emulsion designated as No. 5 was identified as optimal in terms of structural stability and organoleptic properties. The amino acid, vitamin, and mineral composition of the selected sample was determined, and its nutritional and biological value was evaluated. It was found that among amino acids, proline (3.74 g), leucine + isoleucine (2.35 g), and lysine (2.26 g) were predominant. Among vitamins, niacin (B₃ – 6.37 mg), as well as B₅, B₆, B₂, and E, were present in significant amounts. The mineral composition was dominated by phosphorus (177.65 mg), magnesium (47.40 mg), sodium (87.12 mg), and calcium (24.13 mg).
The study results confirm that efficient processing of by-products makes it possible to obtain protein–fat emulsions with high functional properties suitable for the food industry.
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Copyright (c) 2026 Г.А. Капашева, Э.К. Окусханова, А.К. Суйчинов, Ж.С. Есимбеков (Автор)
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