Abstract
The features of the structure and properties of raw materials, which are a source of biopolymers of natural origin are presented. The main focus of the theoretical part is paid to the study of the process of structuring of biopolymers (proteins and polysaccharides). Practical approbation was carried out on the example of meat-containing meat and meat chopped products and semi-finished products.
Highlights
Important areas of research are the stabilization of various foods environments, including the study of the properties of colloids [1,2,3,4,5], structuring of food systems with the disclosure of biopolymer potential, technology development in various industries, including food recipes based on natural raw materials
The goal of the work is a scientific substantiation of the possibilities of using various natural sources of raw materials to obtain gelling agents and their rational use in the technology of food and culinary products
Waste of meat processing production were used as raw materials of animal origin - pork skins, edge sections of the skins
Summary
Important areas of research are the stabilization of various foods environments, including the study of the properties of colloids [1,2,3,4,5], structuring of food systems with the disclosure of biopolymer potential (proteins, polysaccharides, etc.), technology development in various industries, including food recipes based on natural raw materials. The main tasks of work are to compare the features of structuring the biopolymers of different groups and their influence on the technological and consumer properties of culinary products on a meat basis
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