Scientific substantiation of technological parameters and recipe of protein filler from collagen-containing carp processing wastes

Abstract

   Fish processing wastes are rich in a connective tissue protein collagen, which has a high potential in foods when extracted as a hydrolyzate. One of the possible directions of its application is replacement of animal fat and partial meat raw materials. The article deals with the problem of the extraction and further usage of this protein to obtain heat stable food filler with solid structure. Collagen hydrolyzate, liquid at 20 °C, has been obtained from the common carp heads. With adding a multifunctional mixture to it, samples of a protein filler with a gel-like structure have been developed. The heat stability, organoleptic and strength characteristics of the samples have been determined depending on the content of the mixture. The filler's heat stable when brought to culinary readiness (72 ± 2 °C) in samples containing 4 or more percent of multifunctional mixture is accepted. It is shown that the strength value is higher if mixture is added into the liquid structure hydrolyzate (17 ± 2 °C) than into a cooled (liquid jelly structure at 4 ± 2 °C). It has been recorded that storage of the hydrolyzate in frozen form (minus 18 °C) for 30 days, followed by defrosting, reduces the strength of the filler by 13.5%. The impact of the addition of milk powder and food coloring to protein filler on its color characteristics was studied. It is shown that the introduction of milk powder makes the structure more uniform and lighter. The use of food coloring in the composition of PF is proposed to obtain a component of the food industry that imitates the meat part of the product. Thus, according to the results of the work, the technological parameters for obtaining protein filler from carp processing wastes have been substantiated.