Modification of collagen-containing animal raw materials for use in food products

Abstract

Abstract The article analyzes the microstructure of collagen of animal raw materials, modified by a chemical method by exposing the tripe tissue in dry sodium bicarbonate and subsequent exposure in a solution of acetic acid to improve its technological characteristics. The objects of research were beef tripe tissue from a freshly slaughtered animal before (control) and after modification (experiment). The modification was carried out in accordance with the following scheme: sequential exposure of the tripe tissue for 60 min with sodium bicarbonate in dry form, distributed over the surface of the tripe tissue, at a ratio of 10: 1, then rinsing in running cool water, then subsequent exposure in 2% food grade acetic acid for 30 minutes. In the course of the experiment, the following studies were carried out: microstructural analysis, changes in the indicators of cutting force and the content of amine nitrogen. The obtained experimental data showed that the treatment causes a change in the collagen microstructure of the tripe tissue: there is a widespread loosening of the cicatrix wall and destructive changes in collagen and muscle fibers, swelling and loosening the muscle fibers, while the striation of the fiber structure is significantly changed. In individual muscle bundles, elongated nuclei are noticeable, which are located eccentrically; in some areas of the stratified epithelium, cell nuclei were absent. Microstructural and biochemical analysis proves the presence of morphological and structural processes in the tripe tissue after the proposed method of chemical treatment, which improves its characteristics for further technological processing and the addition of sausages.