RESEARCH ON THE USE OF CHICKEN BY-PRODUCTS IN THE PRODUCTION OF SALTISON WITH PLANT ADDITIVES

This article provides a rationale for using chicken by-products in the technology of functional meat products. The results of a study on the chemical composition of the raw material are presented. The objects of the study were chicken stomachs and hearts, and head cheese obtained from them. Plant components such as caraway seed powder, basil, onion, carrot, garlic and spices were used as additional ingredients, with quality indicators that meet the requirements of the standard. Cumin is a spice with a Central Asian flavor. Cumin seeds are rich in vitamins and minerals, containing 15.2% beta-carotene, 41.9% thiamine, 18.2% riboflavin, 21.8% pyridoxine, and 22.2% tocopherol. The vitamins in cumin seeds are part of important enzymes for carbohydrate and energy metabolism, providing the body with energy, and also ensuring the metabolism of branched-chain amino acids. It was found that head cheese based on chicken by-products and plant materials can be classified as a functional product. Chicken by-products are a promising raw material for the production of meat products with a high content of amino acids for the synthesis of the body's own collagen. The collagen content in the proteins of chicken hearts and stomachs is 16.5-21.5%. The amount of collagen-forming amino acids (proline + hydroxyproline) in chicken stomachs is 7.73 g / 100 g of proteins, in chicken hearts, respectively, 3.86 g / 100 g of proteins.