QUALITY PARAMETERS OF COLLAGEN CONTAINING RAW MATERIALS AND COURSES OF THEIR USE

Abstract

Quality parameters of stuffs, namely collagen containing minced meat (CMM) and collagen containing gel (CCG), obtained by processing of hen legs are presented in this work. The effect of the said characteristics upon finished meat products is investigated, recommendations for their use in technology of meat products are given. To achieve this goal, hen legs were processed according to a scheme providing for their two-stage processing by cooking in water at a temperature of (95 ± 5) oС for 60 min, separation of the broth and subsequent mechanical separation of bones from the cooked legs on a press. CMM is the raw material crushed after separation and CCG is obtained by mixing CMM with broth in a ratio of 1: 1. An evaluation of the quality parameters of CMM and CCG let it conclude that they are a promising raw materials for the meat industry, containing a significant amount of total protein, collagen and possessing good sensorial characteristics. It was defined that the addition of 20% CMM or 20% CCG to minced meat influences the rheological parameters of the finished products: the final shear stress and elasticity in the samples with CMM show higher values than in the control; in the samples with GCC there was an increase in the elasticity index. It is concluded that it is important to establish a differential approach to the use of collagen-like raw materials in the composition of minced meat, which takes into account the peculiarities of the characteristics of CMM and CCG. The results obtained helped in developing recommendations upon the areas of CMM and CCG use in the technology of meat products.

Keywords

• collagen containing raw materials
• collagen mince
• collagen gel
• hen legs
• sensorial parameters
• rheological parameters
• chemical parameters
• recommendations