USE OF COLLAGEN-CONTAINING RAW MATERIALS IN PRODUCTION OF PROTEIN-FAT EMULSIONS

Authors

DOI:

https://doi.org/10.31073/foodresources2023-21-05

Keywords:

collagen-containing raw materials, pork skin, protein-fat emulsions, functional and technological properties, protein-fat emulsion technology

Abstract

Subject. Protein-fat emulsion is made of pork skin processed in a meat cutter, soy isolate, crude pork or beef fat and water. Purpose. To investigate the influence of methods of modification of collagen-containing raw materials on its functional and technological properties, to develop a technology for the production of protein-fat emulsion from processed pork skin. Methods. The object of research was pork skin and protein-fat emulsion. The mass fraction of protein was determined by the content of total nitrogen according to Kjeldahl followed by the distillation of ammonia; mass fraction of moisture – by drying the probe to a constant mass at a temperature of 105ºС; mass fraction of fat – by the Soxhlet method – by extracting the samples with petroleum ether and drying the fat to a constant weight after evaporation of the solvent; pH – by potentiometrical method; emulsion stability, emulsifying ability – by measuring the amount of fat released during centrifugation of the previously prepared emulsion after heating at the temperature of 80ºC and without heating, sensorial characteristics – by panelists’ examination. Results. In the process of conducting research functional and technological properties of the pork skin processed in a meat cutter were determined for the purpose of its further use, in particular in the composition of protein-fat emulsions, and formulations of protein-fat emulsion were compiled. The optimal composition of the protein-fat emulsion, which includes a protein stabilizer, soy isolate, pork or beef fat, and water, was substantiated and calculated. A technology for the production of protein-fat emulsion has been developed. Scopes of results. Technological instructions for the production of protein-fat emulsion for meat products have been developed.

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References

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Published

2023-12-26

How to Cite

Voitsehivska, L., Franko, O., Verbytskyi, S., Shelkova, T., & Nedorizanyuk, L. (2023). USE OF COLLAGEN-CONTAINING RAW MATERIALS IN PRODUCTION OF PROTEIN-FAT EMULSIONS. FOOD RESOURCES, 11(21), 53–63. https://doi.org/10.31073/foodresources2023-21-05

Issue

Vol. 11 No. 21 (2023): Food Resources

Section

Технічні науки

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