UTILIZATION OF THE COLLAGEN PROTEIN «BILKOZINE» OF ANIMAL ORIGIN IN BOILED SAUSAGES TECHNOLOGY
Abstract
The new approach for the protein of animal origin utilization in order to improve quality of the finished food as well as decrease raw materials expenditure and industrialwastes, rise the range of boiled meat products has been discussed in the article. The most effective ways of the compositions usage, based on collagen containing fibrous beefprotein «Bilkozine» and methods of its processing in order to obtain high quality minced meat products were presented. An impact of the developed stabilizers on functional andtechnological properties of minced meat, which is a semi-finished material for the sausages production has been described. It has been found that the most effective hydration ratioof water: composition is 1:29, which resulted in the high sensory features of the finished products. The possibility of the beef slaughtering materials utilization in high quality foods was found.
References
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Shaikh, J., Rajesh, B., Rekha, S. (2006). Microencapsulation of black pepper oleoresin / J. Shaikh, // Food chemistry. 94, 1, 105–110.
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