Study of the biological value and functional and technological properties of modified rumen paste

The article presents the results of studying the biological value and functional and technological properties of the modified rumen paste. As a result of studies of the fractional composition of the modified rumen paste proteins, it was found that rumen fermentation increases the content of water-soluble proteins by 5 times, and the content of the alkaline-soluble fraction by 4.9 times, which indicates the effectiveness of enzymatic hydrolysis. Studies of the qualitative composition of paste proteins revealed a high content of amino acids involved in the formation and stabilization of the collagen structure (glycine, alanine and Proline). According to the amino acid score, the paste belongs to an inferior product. Therefore, when using it in the recipe of a meat product, a quantitative and qualitative correction of the protein component is necessary. Studies of the functional and technological properties of the paste allow it to be used in the production of cooked sausage in an amount of 15 %. According to the results of a study of microbiological indicators and hygienic safety requirements, a modified rumen paste meets the requirements.