meatTheory and practice of meat processingТеория и практика переработки мяса2414-438X2414-441XФГБНУ «Федеральный научный центр пищевых систем им. В.М. Горбатова» РАН10.21323/2414-438X-2019-4-2-20-26meat-115Research ArticleСтатьиDEVELOPMENT AND USE OF COMPOSITIONS FROM PRODUCTS OF DEEP PROCESSING OF SECONDARY MEAT RAW MATERIALSDEVELOPMENT AND USE OF COMPOSITIONS FROM PRODUCTS OF DEEP PROCESSING OF SECONDARY MEAT RAW MATERIALSKremenevskayaMarianna I.KremenevskayaMarianna I.

candidate of technical sciences, docent, associate professor, School of Biotechnology and Cryogenic System, 

197101, St. Petersburg, Kronverkskiy prospekt, 49

candidate of technical sciences, docent, associate professor, School of Biotechnology and Cryogenic System, 

197101, St. Petersburg, Kronverkskiy prospekt, 49

mikremenevskaia@itmo.ruDobryaginRuslan V.DobryaginRuslan V.

magistr, School of Biotechnology and Cryogenic System, 

197101, St. Petersburg, Kronverkskiy prospekt, 49

magistr, School of Biotechnology and Cryogenic System, 

197101, St. Petersburg, Kronverkskiy prospekt, 49

dobrrv93@ya.ruBogomolovVladimir V.BogomolovVladimir V.

candidate of agricultural sciences, Head of Department, Department of safety and quality of feed and grain, 

196158, St. Petersburg, Moscow highway, 15

candidate of agricultural sciences, Head of Department, Department of safety and quality of feed and grain, 

196158, St. Petersburg, Moscow highway, 15

foodisgood@yandex.ruSnarkiySergey I.SnarkiySergey I.

candidate of biology sciences, Head of laboratory, Laboratory of feed quality control, 

196158, St. Petersburg, Moscow highway, 15

candidate of biology sciences, Head of laboratory, Laboratory of feed quality control, 

196158, St. Petersburg, Moscow highway, 15

Saint Petersburg National Research University of Information Technologies, Mechanics and Optics, ITMO UniversityРоссияSaint Petersburg National Research University of Information Technologies, Mechanics and Optics, ITMO UniversityRussian FederationLeningrad Interregional Veterinary LaboratoryРоссияLeningrad Interregional Veterinary LaboratoryRussian Federation201923072019422026Copyright © Kremenevskaya M.I., Dobryagin R.V., Bogomolov V.V., Snarkiy S.I., 20192019Kremenevskaya M.I., Dobryagin R.V., Bogomolov V.V., Snarkiy S.I.Kremenevskaya M.I., Dobryagin R.V., Bogomolov V.V., Snarkiy S.I.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.meatjournal.ru/jour/article/view/115

The development of protein ingredients based on the composites from secondary collagen-containing meat raw materials and obtained by the methods of deep processing attracts increasing attention of specialists.

In the presented work, the composite and mass composition of the protein ingredient from hydrolysates of beef hide split, pork skin and blood plasma in a ratio of 45:45:10 was established. The improved amino acid composition of the protein ingredient due to addition of dry blood plasma suggests an increased biological and nutritional value of the developed product. Addition of up to 15 % of the protein ingredient instead of beef in the technology of minced semi-prepared products improves the rheological and organoleptic characteristics of the finished product.

The development of protein ingredients based on the composites from secondary collagen-containing meat raw materials and obtained by the methods of deep processing attracts increasing attention of specialists. In the presented work, the composite and mass composition of the protein ingredient from hydrolysates of beef hide split, pork skin and blood plasma in a ratio of 45:45:10 was established. The improved amino acid composition of the protein ingredient due to addition of dry blood plasma suggests an increased biological and nutritional value of the developed product. Addition of up to 15 % of the protein ingredient instead of beef in the technology of minced semi-prepared products improves the rheological and organoleptic characteristics of the finished product.

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The authors declare that there are no conflicts of interest present.