Development of a protein stabilizer from collagen-containing raw materials for the food industry

Development of a protein stabilizer from collagen-containing raw materials for the food industry

Blog Article

The paper considers the perspective of using low-value products of cattle carcasses processing to increase the usage of protein raw materials in the production of sausage products.Protein hydrolysates from collagen-containing raw materials have been obtained by consecutive enzymatic Course a pied - Homme - Vetements - Chandail - Long sleeves and peroxide-alkaline treatment.The effect of enzymatic and chemical treatment on the structural elements of collagen fibers has been studied by confocal microscopy.It was revealed that the enzymatic treatment led to a violation of the protein framework integrity.The hydrolysates had a disturbed spatial structure with signs of dehiscence.

Protein stabilizer recipe with replacement of low-grade raw materials (veins and tendons) by protein hydrolysate has been proposed.The developed protein stabilizer has high technological properties and can be used for partial Longsleeve T-Shirt replacement of meat raw materials in the manufacture of sausage products.