DEVELOPMENT OF BOILED SAUSAGES WITH PROTEIN HYDROLYSATE FROM SECONDARY RAW MATERIALS

Abstract

Currently, there is an increasing trend in the use of animal protein preparations derived from collagen-containing raw materials, such as pork and beef skins, as well as pork and beef trimmings, in meat product production. These preparations are valued for their high functional and technological properties, particularly their water-binding and gel-forming abilities, which significantly enhance the rheological properties of food products, including consistency, organoleptic qualities, and enrichment with dietary fibers. The aim of this study was to investigate the effects of a 10% protein hydrolysate emulsion on herodietic boiled sausages for the elderly. The results indicated that the experimental samples of boiled sausages contain 15.44% protein, 6.6% fat, 4.2% carbohydrates, and 71.1% moisture, suggesting that the inclusion of protein hydrolysate contributes to an optimal chemical composition for dietary nutrition. The moisture index also confirms an excellent sausage consistency. The peroxide number was monitored over 7 days, with results showing minimal change, from 2.0 meq/kg to 4.6 meq/kg, indicating stable oxidative characteristics. Additionally, the color stability was enhanced by the collagen emulsion. Products using collagen-containing emulsions displayed a higher concentration of tyrosine, ranging from 728.1 mcg/ml in the first three hours of hydrolysis to 392.5 mcg/ml after six hours, demonstrating improved protein digestibility due to the action of proteolytic enzymes like pepsin and trypsin. Thus, the incorporation of a 10% protein hydrolysate emulsion can be recommended for producing boiled sausages with enhanced nutritional and sensory properties.