BIOTECHNOLOGICAL BASICS AND PRACTICAL METHODS OF PROCESSING COLLAGEN-CONTAINING RAW MATERIALS FROM POULTRY

Abstract

Subject. The resources of collagen-containing raw materials are significant. These also include processed poultry products, which are used only for feed purposes or are generally disposed of. Therefore, it is necessary to use special methods for processing these collagen-containing raw materials, in particular chicken legs, to obtain a protein product with appropriate functional and technological parameters. Today there are many ways to influence collagen-containing raw materials and obtain collagen preparations for use in the food industry, cosmetology, medicine, etc. Purpose. The purpose of the work is to scientifically substantiate and experimentally confirm the possibility of obtaining high-quality protein products from collagen-containing raw materials (including chicken legs) by using various processing methods. Methods. Comprehensive standard and recognized methods for determining the physical, chemical and mechanical properties of meat products. Results. A study was carried out of the chemical composition of chicken legs in comparison with mechanically deboned poultry meat and grade II beef. The results of the study indicate the possibility of using this raw material as an integral part of the formulations of meat products. Studies were carried out on two groups of samples – collagen-containing ground meat and collagen-containing gel; the results of the collagen content in the samples for different periods of cooking time practically do not change, which confirms the possibility of using collagen-containing products as stabilizers of meat systems in the production of meat products. Collagen-containing ground meat and collagen-containing gel in an amount of 20% in minced chicken meat influences the quality parameters of the finished products. This is confirmed by the results of measuring shear force, critical shear stress, elasticity and consistency of the products. It can be concluded that the use of chicken legs for the production of meat products is possible only with their preliminary processing, namely the separation of flesh tissues from the bones. The method of obtaining these products determines the directions for further their use. Scope of results. Enterprises for processing poultry and producing meat products.