Development of technology of collagen-containing food additive for use in meat systems

Development of technologies for using secondary resources in food production is one of the promising and significant areas of scientific and practical research for the food industry. The search for technological possibilities for processing meat raw material waste with a high content of connective tissue, which have technological potential, is relevant for meat industry enterprises. A technology has been developed for obtaining a collagen-containing food additive (CCFA) based on secondary raw materials and an enzymolysate applicable in the technology of meat food systems. Protease from pink salmon mucus was used as an enzymatic preparation, and the scales, fins and skin of pink salmon, and then the skin of broiler chickens served as substrates for its cultivation at the first stage. Optimum conditions for enzymolysis were determined: pH 8.0, hydromodulus 1:3, temperature (40 ± 3) °C, processing time 2 hours, which allowed effective modification of collagen structures and contributed to the bioconversion of connective elements. The resulting food additive with a collagen content of 64 % is considered for enrichment of meat products. The efficiency of the KSPD was assessed based on the results obtained during physicochemical and organoleptic tests of minced meat samples. The addition of the additive contributed to an increase in the mass fraction of protein to (20.4 ± 0,4) %, a decrease in the mass fraction of fat to (13.5 ± 1,0) % and an increase in the moisture-holding capacity - the mass fraction of moisture was (64.7 ± 1,3) %. Thus, the proposed technology can be used in the food industry in the technology of meat products, which meets the current challenges of rational use of low-grade raw materials and resource conservation, included in the list of priority areas of fundamental and exploratory scientific research for 2021-2030, approved by the Order of the Government of the Russian Federation dated December 31, 2020 No. 3684-p.