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The purpose of the research was to study the applicability of a collagen preparation in the egg white cream manufacturing technology. The manufacturing technology of a collagen preparation was developed. As a raw material second category byproducts (lips and ears of cattle) and Protepsin enzyme preparation were used. We have studied the effect of the obtained collagen preparation on functional and technological properties of egg whites (foaming capacity and foaming stability). We also took ready dried protein-containing products to compare functional and technological properties of fresh egg whites with the added collagen preparation. Egg whites with 5% added collagen preparation proved to have high functional and technological properties. The foaming capacity was 97%; the foaming stability was 90% in the first minutes, and 80% in the next 15 minutes. The resulting cream with the addition of 5% collagen preparation from the mass of egg whites did not differ in organoleptic characteristics from the traditional formula of egg white cream. [ABSTRACT FROM AUTHOR]

The purpose of the research was to study the applicability of an enzyme preparation with bifidobacteria. The technology of manufacturing a protein hydrolysate was developed. As a raw material second category by-products (lips and ears of cattle) were used. The action of temperature on the proteolytic activity of Protepsin is presented in the article, as well as the effect of pH level on the proteolytic activity of the enzyme preparation under consideration. When combining Protepsin and bifidobacteria, an increase in the amount of hydrolysis products - water-soluble proteins and peptides to 17.8 g/cm³ is achieved. [ABSTRACT FROM AUTHOR]

The article presents the results of the study undertaken to determine the effect that a protein-fat emulsion based on ScanPro T95 animal protein solution has on the physical, chemical and organoleptic parameters of sausage products. There has been developed the technology and formula for the production of cooked sausages in which meat raw materials were partially replaced with a protein-fat emulsion. The sausage food value has been calculated. The study of quality indicators has been carried out. The organoleptic parameters of sausage products with a partial replacement of meat raw materials with a protein-fat emulsion have been evaluated. [ABSTRACT FROM AUTHOR]