COMBATING FOOD WASTE BY MAKING A FUNCTIONAL PRODUCT FROM A SLAUGHTERHOUSE BY-PRODUCT AND PROFILING ITS NUTRITIONAL VALUE

The main objective of the current study was to use a by-product from the deboning process of poultry meat and use it to produce products with high nutritional value. Four product assortments (chicken and turkey soup concentrate and chicken and turkey stock respectively) were produced using bone tissue of the two species as biological material. It was found that there were no significant differences in the technological process to obtain them, the most varied differences being evident in the raw chemical composition, where chicken broth concentrate had the highest percentages of water (69.5%), protein (20.1%) and collagen (18.2%) compared to chicken stock where a higher rate of fat (17.6%) was evident. In the case of turkey backbone products, the highest percentage of fat was found in the concentrated broth, with the stock having the highest percentages of water (65.2%), protein (18.8%), and collagen (17%). The color characteristics are closely related to the Maillard reaction resulting from the cooking operation of the biological material, resulting in products with a positive sensory appearance and microbiological safety.