Development of a protein stabilizer from collagen-containing raw materials for the food industry

Abstract

The paper considers the perspective of using low-value products of cattle carcasses processing to increase the usage of protein raw materials in the production of sausage products. Protein hydrolysates from collagen-containing raw materials have been obtained by consecutive enzymatic and peroxide-alkaline treatment. The effect of enzymatic and chemical treatment on the structural elements of collagen fibers has been studied by confocal microscopy. It was revealed that the enzymatic treatment led to a violation of the protein framework integrity. The hydrolysates had a disturbed spatial structure with signs of dehiscence. Protein stabilizer recipe with replacement of low-grade raw materials (veins and tendons) by protein hydrolysate has been proposed. The developed protein stabilizer has high technological properties and can be used for partial replacement of meat raw materials in the manufacture of sausage products.