Abstract
Abstract The paper discusses the issues of rational use of secondary collagen-containing raw material in the food industry, namely cattle by-products. The technology of obtaining collagen hydrolysate from this type of raw material with the subsequent freeze-drying is proposed, which maximizes the level of preservation of native properties and the expands the scope of its application. The paper presents the stages of obtaining lyophilized collagen hydrolysate by biomodification of frozen cattle lips and ears. The preparation of lyophilized collagen hydrolysate was carried out as follows: the lips and ears were preliminary washed in running tap water for 20 minutes in order to remove mucus and impurities, muscle and adipose tissue was also removed; after draining (15-20 minutes), the raw material was ground on a top with a grid diameter of 2-3 mm. At the next stage, the crushed lips and ears were treated with a solution of Protepsin enzyme preparation in the ratio of the raw material to solution 1:2 and kept for 0.5-1.5 hours at a concentration of the enzyme preparation of 0.06% by weight of the raw material, while stirring periodically (at 17-22 °C). The filtrate from the product was separated on a sieve. Processed as described above, the raw material was subjected to freeze-drying. Evaluation of the temperature and duration of freeze-drying of collagen hydrolysate was carried out at a drying layer thickness of 5.0 mm and different drying temperatures: 20 °C, 30 °C, 40 °C, and 50 °C.
Highlights
Most food products have quite a limited shelf life due to the activity of microorganisms and enzymes
The temperature of collagen hydrolysate (CH) freeze-drying of 50 °С and the duration of lyophilization of 260 minutes were chosen for further studies
It is known that connective tissue proteins, collagen in particular, have the properties of dietary fiber, which can improve metabolism in the human body as a whole, including the functioning of the gastrointestinal tract
Summary
Most food products have quite a limited shelf life due to the activity of microorganisms and enzymes. One of the methods to suppress the microorganisms growth and enzymatic activity in the product is to remove the moisture drying the it in an artificial or natural way. Mold fungi and bacteria develop in products with a moisture content of 10% to 30% (Bianchini & Bullerman, 2009). To increase the raw material shelf life, it is necessary to bring the moisture content of the product to a level that prevents the development of microorganisms. Raw materials of animal origin, by contrast, have less moisture and more dry matter. Animal proteins are natural products, whose production is based on thermal (degreasing, dehydration) and mechanical (grinding) processes
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