APPLICATION OF ENZYME TREATED COLLAGEN CONTAINING RAW MATERIALS IN FORMULATIONS OF POULTRY MEAT PRODUCTS

Abstract

Subject. Meat processing industry of Ukraine is facing a severe shortage of animal-based raw materials and a significant deterioration in their quality. Biotechnological methods for enzymatic processing of meat raw materials offer a promising solution. Scientific substantiation of the possibility and feasibility of using fermented collagen-containing raw materials in the production of meat products, in particular, cooked sausages as a high-quality substitute for valuable meat raw materials. Methods. In experimental samples of cooked sausage with different contents of fermented meat raw materials from the feet of broiler chickens, the mass fraction of fat, protein and moisture, pH and water activity were determined according to standard methods, and the rheological index was determined using a universal mechanical testing machine. Results. A significant effect of fermented raw material from broiler chicken feet on the formation of the quality, structural and mechanical characteristics and technological efficiency of the finished product was revealed. An increase in the water-holding capacity was recorded, caused by the formation of a spatial protein-collagen matrix that effectively retains both free and bound water, from 80.3% in the control sample to 86.3% and 91.4% in the fermented sausage samples. The sausage yield increased from 95.0% in the control sample to 97.1% and 98.4% in the fermented sausages. The obtained results indicate that the use of fermented raw material from broiler chicken feet in the technology of cooked sausages is scientifically and technologically substantiated. The most balanced in terms of the set of indicators is a sample from 10% fermented raw material, and a sample from 20% of such raw material is characterized by the maximum technological advantages. Scope of results. The results can be used by food manufacturers to develop technologies for producing cooked sausages using fermented collagen-containing poultry raw materials as a high-quality substitute for valuable meat raw materials. Such technological solutions contribute to the innovative development of the meat industry through the integrated use of raw materials and resource conservation.