Application of collagen-containing raw materials as a base for functional ingredients

A current trend in industrial processing of meat raw materials is the application of protease fermentation for processing collagen-containing raw materials from meat-and-bone by-products. This method allows enriching products with functional dietary fibers, which are deficient in the diet, and increasing biological value through combining more accessible ingredients of plant and animal origin. The aim of the work was to substantiate the use of collagen-containing raw materials from mechanical deboning as a basis for creating combined functional ingredients for minced semi-finished products. During the research, the possibility of using plant components (flaxseed flour and Jerusalem artichoke flour) to enrich the composition of the functional additive was studied, and optimal proportions of functional components were determined. It was established that replacing 5 to 15% of the main meat raw material with a hydrolyzate containing plant components improves the organoleptic, nutritional, and physicochemical characteristics of semi-finished products. The economic effect was expressed in reducing the raw material cost by 13%. The introduction of the developed additive into the production program will expand the range of functional meat semi-finished products and increase production profitability.

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