ИЗУЧЕНИЕ СОСТАВА И СВОЙСТВ БЕЛКОВОГО СЫРЬЯ ОТ ПЕРЕРАБОТКИ ПТИЦЫ

Investigation of composition and properties of protein raw materials derived from poultry processing

Galina V. Gurinovich ^a

Abdrakhmanov R. N. ^a

Affiliation

a ГОУ ВПО «Кемеровский технологический институт пищевой промышленности»

Copyright ©Gurinovich et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.

Abstract

The results of a complex research of the collagen gel intended for utilization as protein raw material and a consistency stabilizer in the technology of poultry meat half-smoked sausages are presented. On the basis of studying the physical and chemical indices of samples the manufacturing technology has been proved; a chemical composition, functional-technological and structural-mechanical properties have been studied. The level of collagen gel introduction into sausage meat of half-smoked sausages with utilization of mechanically deboned poultry meat has been established.

Keywords

Collagen gel, collagen containing raw materials, chicken feet, chemical composition, thermal processing, limited shear pressure, digestibility, modelled sausage meat systems

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