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 gri… Show more
“…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).…”
A deeper processing of secondary meat raw materials determines the profitability and cost-effectiveness of production. The larger volume of poultry meat is produced, the more organ meat is obtained as a by-product. A higher share of collagen-containing by-products in high-grade meat products becomes possible due to the preliminary biomodification of raw materials, in particular enzymatic processing. The paper suggests using chicken stomachs as part of ham after they were subjected to enzymatic collagenase treatment. This biomodification method makes it possible to produce ham with high organoleptic characteristics from poultry meat and chicken stomachs in a ratio of 60% and 40%.
“…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).…”
A deeper processing of secondary meat raw materials determines the profitability and cost-effectiveness of production. The larger volume of poultry meat is produced, the more organ meat is obtained as a by-product. A higher share of collagen-containing by-products in high-grade meat products becomes possible due to the preliminary biomodification of raw materials, in particular enzymatic processing. The paper suggests using chicken stomachs as part of ham after they were subjected to enzymatic collagenase treatment. This biomodification method makes it possible to produce ham with high organoleptic characteristics from poultry meat and chicken stomachs in a ratio of 60% and 40%.
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