UTILIZATION OF THE COLLAGEN PROTEIN «BILKOZINE» OF ANIMAL ORIGIN IN BOILED SAUSAGES TECHNOLOGY


  • V. М. Pasichniy National University of Food Technologies, Kyiv
  • M. M. Polumbryk National University of Food Technologies, Kyiv
  • Yu. O. Khomenko National University of Food Technologies, Kyiv
  • I. V. Nevoduyk National University of Food Technologies, Kyiv
  • D. A. Shveduyk National University of Food Technologies, Kyiv
Keywords: sausages, binding protein, minced meat system, stabilizer, nanocomposite, oleoresins, collagen, silicagel, bilkozine

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.

 

Author Biographies

V. М. Pasichniy, National University of Food Technologies, Kyiv
Doctor of Tech. Sci., professor
M. M. Polumbryk, National University of Food Technologies, Kyiv
student
Yu. O. Khomenko, National University of Food Technologies, Kyiv
graduate student
I. V. Nevoduyk, National University of Food Technologies, Kyiv
student
D. A. Shveduyk, National University of Food Technologies, Kyiv
student

References

Antipova, L. V., Glotova, I. A. (2006). Ispol'zovanie vtorichnogo kollagensoderzhashhego syr'ja mjasnoj promyshlennosti. – SPb: GIORD, 384. (in Russian).

Bazarnova, Ju. G. (2005). Primenenie natural'nyh gidrokolloidov dlja stabilizacii pishhevyh produktov / Pishhevye ingredienty: syr'e i dobavki. 2, 84–87. (in Russian).

Shaikh, J., Rajesh, B., Rekha, S. (2006). Microencapsulation of black pepper oleoresin / J. Shaikh, // Food chemistry. 94, 1, 105–110.

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PDF Downloads: 10
Published
2015-03-07
How to Cite
PasichniyV. М., Polumbryk, M. M., Khomenko, Y. O., Nevoduyk, I. V., & Shveduyk, D. A. (2015). UTILIZATION OF THE COLLAGEN PROTEIN «BILKOZINE» OF ANIMAL ORIGIN IN BOILED SAUSAGES TECHNOLOGY. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. Series: Food Technologies, 17(1), 80-84. Retrieved from https://nvlvet.com.ua/index.php/food/article/view/3291
Section
Technological ensuring of production, processing of products of animal origin