Substantion of the method for separating the skin surface of the beaver tail from its lipid-protein part

Abstract

Despite of the hunting permission and partial processing of their meat by private farms for sausages or other meat products, the number of animals is growing rapidly, and at the same time the amount of waste after meat processing that has nutritional value is increasing. The present study provides a rationale for the technology of applying an enzyme to the tail to simplify separation of the skin from the lipoprotein part. The optimal concentration of the enzyme, the fermenting time, temperature and duration of heat treatment have been analyzed as well. The enzyme application effect together with such catalysts as citric acid and salt on the beaver tails, resulted in weight, skin thickness and density change. The amount of dry solids passing into the solution after treatment has been also taken into account. During the experiment, it has been found that all fermented samples gain weight by 23% from the initial one. According to the results, the most successful patterns are the samples that get 4 points using citric acid and 0.1% enzyme solution and the sample that get 5 points with a high concentration of the enzyme 0.55 % and two catalysts. The experiment showed that an enzyme-treated tail samples, combined with heat treatment, gave a good result and greatly simplified the separation of inedible skin from the fatty part of the tail.