Biotechnological aspects of the modification of secondary collagen-containing raw materials – tripe for the production of cost-effective functional meat products

Abstract

The paper presents the scientific justification for the creation of a food product, that can satisfy the physiological needs of a person in the necessary energy, as well as the functional nature, created taking into account the nutritional value of food. The authors have chosen a method of limiting chemotaxis -the process of directing bacteria to the attractants, thereby preventing the development of microorganisms. The selected source of structural collagen protein -tripe, was cleaned and ground in a meat grinder, treated with diocide (dimethyl sulfoxide (DMSO) + sodium chloride or (CH 3 ) 2 S = O + NaCl), introduced into sausage mince in exchange for lard. Mince was grinded and packed into protein shell, fried, boiled, and smoked. Obtained semi-smoked sausage product became more stable in storage than boiled sausage because it contained less moisture, had a high nutritional value and functionality. DMSO has been proven to have antioxidant effects. It prevents the oxidation of lipids by H 2 O 2 and inhibits free radicals such as OH.

Biomodifying chicken stomachs for manufacturing ham product

“…Traditionally, chicken offal is used in the technology of canned food, pates, and readymade culinary products. The manufacturing of these products requires long-term mediumand high-temperature heating of raw materials, which leads to a decrease in its strength, but at the same time is accompanied by a decrease in their nutritional and biological value (protein loss) and additional energy consumption [6,7].…”

“…This will expand the possibilities of raw materials while enriching products with macro nutrients and trace elements. [7,8,9] The presented work aims at substantiating the modes of preliminary biotechnological processing of chicken stomachs with a view to their further use in ham. The first stage of the research consisted in selecting optimal conditions for biomodifing chicken stomachs (the enzyme concentration and the duration of exposure of raw materials).…”