Moskalenko O. Technology of protein semi-product from collagen raw material for mince meat products

Object-technology of protein semi-product from collagen-containing raw material (CCRM) by composition of enzymes, technologies of the meats chopped wares with his use; purpose is scientific ground and development of technology of CCRM for the meats chopped wares; methods are physical and chemical, structural, organoleptic, biochemical, histological, methods of mathematical design and statistical experimental data processing with the use of computers technologies; a scientific novelty consists in development of parameters of enzymatic proteolysis of collagen-containing raw material for the directed forming of functionally-technological properties of CCRM and his further use in technologies of the meats chopped wares; experimental researches get the complex of information, characterizing technological properties, structurally-mechanical, organoleptic and microbiological indexes food and biological value of the meats chopped wares, on the basis of the beef stuffing with CCRM; results have been introducedin feeding enterprises; branch - food industry, restaurant economy.