{"title":"COMPARATIVE ANALYSIS OF INFLUENCE OF DIFFERENT METHODS OF TECHNOLOGICAL PREPARATION OF COLLAGEN-CONTAINING RAW MATERIAL ON ITS QUALITY INDICATORS","authors":"A. Meliashchenia, T. Savelyeva, I. Kaltovich","doi":"10.47612/2220-8755-2020-15-207-221","DOIUrl":null,"url":null,"abstract":"The article presents the results of research on the comparative analysis of the influence of various methods of technological preparation of collagen-containing raw materials on its quality indicators. It was established that the preliminary preparation of collagen-containing raw materials allows increasing the amino acid grades of essential amino acids: isoleucine (up to 70.0-92.5%), leucine (up to 68.6-100.0%), phenylalanine and tyrosine (up to 60.0-75.0%) - acid, alkaline, enzymatic hydrolysis, hydrolysis in aqueous medium, fermentation with bacteria of the genus Lactobacacus methionine and cysteine (up to 37.1-42.9%) - acid, alkaline, enzymatic hydrolysis (plant origin), fermentation by bacteria of the genus Lactobacillus; threonine (up to 87.3-115.0%) - hydrolysis in an aqueous medium, alkaline, enzymatic hydrolysis (plant and animal origin); valine (up to 106.0-110.0%) - hydrolysis in an aqueous medium, acid and enzymatic hydrolysis (of animal origin). It was determined that the collagen-containing raw material subjected to technological preparation is characterized by ratios (PNZHK + MNZHK): NZHK (1.8-2.2) and PNZHK: MNZHK: NZHK (hydrolysis in aqueous medium - 1: 2.61: 1.83, acid method - 1: 3.56: 2.14, alkaline method - 1: 3.60: 2.11, enzymatic method: plant origin - 1: 3.54: 2.50, animal origin - 1: 3.12: 1.92), fermentation by bacteria of the genus Lactobacillus - 1: 3.73: 2.38).","PeriodicalId":266415,"journal":{"name":"Topical issues of processing of meat and milk raw materials","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2021-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Topical issues of processing of meat and milk raw materials","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.47612/2220-8755-2020-15-207-221","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0
Abstract
The article presents the results of research on the comparative analysis of the influence of various methods of technological preparation of collagen-containing raw materials on its quality indicators. It was established that the preliminary preparation of collagen-containing raw materials allows increasing the amino acid grades of essential amino acids: isoleucine (up to 70.0-92.5%), leucine (up to 68.6-100.0%), phenylalanine and tyrosine (up to 60.0-75.0%) - acid, alkaline, enzymatic hydrolysis, hydrolysis in aqueous medium, fermentation with bacteria of the genus Lactobacacus methionine and cysteine (up to 37.1-42.9%) - acid, alkaline, enzymatic hydrolysis (plant origin), fermentation by bacteria of the genus Lactobacillus; threonine (up to 87.3-115.0%) - hydrolysis in an aqueous medium, alkaline, enzymatic hydrolysis (plant and animal origin); valine (up to 106.0-110.0%) - hydrolysis in an aqueous medium, acid and enzymatic hydrolysis (of animal origin). It was determined that the collagen-containing raw material subjected to technological preparation is characterized by ratios (PNZHK + MNZHK): NZHK (1.8-2.2) and PNZHK: MNZHK: NZHK (hydrolysis in aqueous medium - 1: 2.61: 1.83, acid method - 1: 3.56: 2.14, alkaline method - 1: 3.60: 2.11, enzymatic method: plant origin - 1: 3.54: 2.50, animal origin - 1: 3.12: 1.92), fermentation by bacteria of the genus Lactobacillus - 1: 3.73: 2.38).