Study of nutritional and biological value chopped semi-finished products using emulsions from collagen-containing raw material which has undergone technological

The article presents the results of research on the nutritional and biological value of chopped meat semi-products using new types of emulsions from collagen-containing raw materials, which have undergone technological preparation. It has been found that semi-products using emulsions from collagen-containing raw materials fermented by bacteria of the genus Lactobacillus are characterized by high protein content (24.9%), reduced fat content (13.2%), increased amino acid values of essential amino acids: lysine (147.3%), leucine (135.7%), valine (108.0%), threonine (105%), methionine + cysteine (60%), close to the reference values of the index of essential amino acids (1.1), the index of comparable redundancy (0.0032) and the utility coefficient of the amino acid composition (0.52), increased content of polyunsaturated (15.49%)

fat (1: 0.5) and calcium: magnesium (1:1) compared to semi-finished products using emulsions from non-hydrolyzed and hydrolyzed collagen-containing raw materials in an aqueous medium, which indicates the feasibility of using new types of emulsions from raw materials modified by bacteria of the genus Lactobacillus in these products.

1. Antipova L. V., Glotova I.A. Ispol’zovanie vtorichnogo kollagensoderzhashhego syr’ja mjasnoj promyshlennosti [Use of secondary collagen-containing raw materials of meat industry]. SPb, GIORD, 2006, 384 p.

2. Antipova L.V., Glotova I.A., Rogov I.A. Metody issledovanija mjasa i mjasnyh produktov [Methods of meat and meat products research]. M, Kolos, 2001, 376 p.

3. Antipova L.V., Storubljovcev S.A. Perspektivy ispol’zovanija vtorichnyh produktov uboja sel’skohozjajstvennyh zhivotnyh na pishhevye celi i poluchenie kollagenovyh substancij [Prospects for the use of secondary slaughter products of agricultural animals for food purposes and the production of collagen substances]. Agrar. nauka i obrazovanie na sovrem. jetape razvitija: opyt, problemy i puti ih reshenija [Agrarian science and education in modern times development phase: experiences, challenges and solutions]. Ul’jan. gos. s.-h. akad, 2009, vol. 2, pp. 151—153.

4. Apraksina S.K., Kashhenko R.V. Povyshenie pishhevoj adekvatnosti kollagensoderzhashhego syr’ja fermentativnoj obrabotkoj [Increased nutritional adequacy of collagen-containing raw materials by enzymatic treatment]. Vse o mjase= All about meat, 2006, no. 4, pp. 11—12.

5. Babloyan O.O. Modifikacija kollagena, sozdanie i osvoenie novyh tehnologicheskih processov ego pererabotki. Avtoref. diss. d-ra tehn. nauk [Modification of collagen, creation and development of new technological processes of its processing. Avtoref. diss. dr. techn. sciences], M, 1984. 50 p.

6. Belitov V.V. Sovershenstvovanie tehnologii varenyh kolbas s belkovo-zhirovymi kompozicijami. Dis. kand. tehn. nauk [Improvement of technology of boiled sausages with protein-fat compositions. Cand. tech. sciences], M, MGU prikladnoj biotehnologii, 2002. 143 p.

7. Bitueva Je. B. Ispol’zovanie vyjnoj svjazki krupnogo rogatogo skota na pishhevye celi [Use of cattle ligament for food purposes]. Mjasnaja industrija= Meat industry, 1999, no. 2, pp. 24—25.

8. Bitueva Je. B., Zhamsaranova S.D. Jelastin i perspektivy ego ispol’zovanija v tehnologii produktov pitanija so special’nymi svojstvami [Elastin and prospects for its use in food technology with special properties]. Hranenie i pererabotka sel’hozsyr’ja= Storage and processing of agricultural raw materials, 2004, no. 2, pp. 47—49.

9. Boreskov V.G. Teoreticheskie i prakticheskie osnovy ispol’zovanija kompleksa sovremennyh sposobov vozdejstvija na biologicheskie sistemy pri proizvodstve mjasoproduktov. Diss. d-ra tehn. Nauk [Theoretical and practical foundations of using a set of modern methods of influencing biological systems in the production of meat products. Dr. techn. sciences diss.], M, 1990. 316 p.

10. Borisenko L.A., Kurilov R.I. Ispol’zovanie biomodifikacii dlja uluchshenija funkcional’no-tehnologicheskih svojstv mjasnogo syr’ja [Use of biomodification to improve functional and technological properties of meat raw materials]. Materialy IV mezhdunarodnoj nauchnoj konferencii studentov i molodyh uchenyh “Zhivye sistemy i biologicheskaja bezopasnost’ naselenija” [Proceedings of the IV International Scientific Conference of Students and Ybung Scientists “Living Systems and Biological Safety of the Population”]. M, MGUPB, 2005, pp. 136-138.

11. Gorbatov A.V. Reologija mjasnyh i molochnyh produktov, M, Pishhevaja promyshlennost’, 1979, 383 p.

12. Gushhin V.V., Sokolova L.A. Vbzmozhnost’ netradicionnogo ispol’zovanija nekotoryh malocennyh produktov pri promyshlennoj pererabotke pticy [Possibility of unconventional use of some low-value products in industrial poultry processing]. Ptica i pticeprodukty= Poultry and poultry products, 2009, no. 6, pp. 29-30.

13. Himicheskij sostav pishhevyh produktov. Spravochnye tablicy soderzhanija aminokislot, zhirnyh kislot, vitaminov, makro- i mikrojelementov, organicheskih kislot i uglevodov [Chemical composition of food products. Reference tables of amino acids, fatty acids, vitamins, macro - and trace elements, organic acids and carbohydrates]. Pod red. M.F. Nesterina i dr. M, Pishhevaja promyshlennost’, 1979, 247 p.