Study of storage stability of products made of collagen hydrolysate
https://doi.org/10.46845/1997-3071-2022-64-53-66
Abstract
The paper presents the results of microbiological studies of poultry offals (chicken feet and heads) and collagen hydrolysate (CH) stored at low temperatures (chilled (4±2 °С) and frozen (minus 18 °С) form). The CH has been studied according to the indicators by which gelled poultry products are evaluated. Safety of raw materials (poultry offals) in accordance with regulatory requirements has been confirmed. Safety of CH in terms of pathogenic and presumptive pathogenic microorganisms has been confirmed as well. The paper also describes a change in the number of mesophilic aerobes and facultative anaerobes in CH in the process of storage. The CH products (HP) have been obtained, namely CH lyophilisate and CH that was dried at 50 °С (DCH). It has been found that the moisture content in the CH is 90.1 ± 0.1%, in the DCH it is 10,7 ± 1,2%, in the lyophilisate it’s 11,1 ± 0,3%. The water activity has been determined: for the CH it is more than 0.95, for the lyophilisate it is 0,36 ± 0,15, for DCH 0,32 ± 0,14. With the use of organoleptic methods it has been found that chilled form of CH has signs of spoilage on the 10th day of storage, and the frozen form has them on 72th day of storage. The strength of CH increased during storage at low temperatures. On the basis of the research, the recommended shelf life for chilled (4±2 °С storage) CH is 7 days, for frozen (minus 18 °С storage) – it’s 60 days. The paper also presents a variant of HP use as an additive to sause. The dosage of 2% HP in the sauce produces a jelly, which confirms the gelling agent properties of the HP.
About the Authors
N. K. Aleksandrov
Kaliningrad State Technical University
Russian Federation
Russian Federation
Aleksandrov Nikita Konstantinovich, Master student of the Department of Food Technology
O. P. Chernega
Kaliningrad State Technical University
Russian Federation
Russian Federation
Chernega Olga Pavlovna, PhD in Engineering, Associate Professor of the Department of Food Technology
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Review
For citations:
Aleksandrov N.K., Chernega O.P. Study of storage stability of products made of collagen hydrolysate. KSTU News. 2022;(64):53-66. (In Russ.) https://doi.org/10.46845/1997-3071-2022-64-53-66
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