DEVELOPMENT AND USE OF COMPOSITIONS FROM PRODUCTS OF DEEP PROCESSING OF SECONDARY MEAT RAW MATERIALS


https://doi.org/10.21323/2414-438X-2019-4-2-20-26

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Abstract

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.


About the Authors

Marianna I. Kremenevskaya
Saint Petersburg National Research University of Information Technologies, Mechanics and Optics, ITMO University
Russian Federation

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

197101, St. Petersburg, Kronverkskiy prospekt, 49



Ruslan V. Dobryagin
Saint Petersburg National Research University of Information Technologies, Mechanics and Optics, ITMO University
Russian Federation

magistr, School of Biotechnology and Cryogenic System, 

197101, St. Petersburg, Kronverkskiy prospekt, 49



Vladimir V. Bogomolov
Leningrad Interregional Veterinary Laboratory
Russian Federation

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

196158, St. Petersburg, Moscow highway, 15



Sergey I. Snarkiy
Leningrad Interregional Veterinary Laboratory
Russian Federation

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

196158, St. Petersburg, Moscow highway, 15



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Supplementary files

For citation: Kremenevskaya M.I., Dobryagin R.V., Bogomolov V.V., Snarkiy S.I. DEVELOPMENT AND USE OF COMPOSITIONS FROM PRODUCTS OF DEEP PROCESSING OF SECONDARY MEAT RAW MATERIALS. Theory and practice of meat processing. 2019;4(2):20-26. https://doi.org/10.21323/2414-438X-2019-4-2-20-26

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