This paper is based on literature and our own studies of high-quality dietary fibres of various types, as well as food materials and products. It provides data on the physiological features, functional and technological properties of dietary fibre, as well as its main uses in food technology. In particular, we assessed the texture of dietary fibre, constructed rheograms for the flow of fibre-water systems, and analysed the histological structure. Our results form a scientific basis for the development of safe meat products of high quality and healthy diets. We established specific structural characteristics, properties, and rheological behaviour of various dietary fibres, as well as their advantages. We found that potato fibres demonstrated greater uniformity in texture and rheology, compared to wheat fibres. Wheat fibres had a clear phase structure (fibre/water), whereas potato fibres showed significant hydrophilic and structuring properties, attributing them to colloidal fibres. The established patterns contribute to the rational selection of dietary fibre to create products with desired properties. In particular, we developed a technology for a restructured poultry product with preventative properties using soluble and insoluble dietary fibres. The paper provides data on the product’s safety indicators, nutritional and biological values, as well as functional, technological, microbiological, and other properties. We also conducted microstructural studies to analyse the uniformity of distribution of the curing mixture in the developed meat product. We concluded that using potato and wheat fibres can expand the range of meat products in line with the concepts of rational and healthy nutrition, as well as increase the product’s succulence and prevent syneresis and mass loss.

Рассмотрены стадии получения коллагенового гидролизата путем биомодификации замороженных губ крупного рогатого скота, а также способ его консервирования сублимационной сушкой. Получение гидролизата (ГФО) осуществляли следующим образом: губы предварительно промывали в проточной водопроводной воде в течение 20 мин с целью удаления загрязнений и слизи, зачищая от прирезей мышечной и жировой ткани; после стекания воды (15-20 мин) сырье измельчали на волчке с диаметром отверстий подрезной решетки 2-3 мм. Измельченные образцы обрабатывали растворами ферментных препаратов «Протеаза В» и «Протеаза С» в соотношении сырье:раствор 1:2 и выдерживали в течение 0,5-1,5 ч при концентрации ферментного препарата от 0,02 до 0,06 % к массе сырья, периодически перемешивая (t = 17… 22 °С). Фильтрат от продукта отделяли на сите. Обработанное вышеуказанным способом сырье подвергали вакуумно-сублимационной сушке, процесс которой осуществляли на стенде СВП-0,36 в режиме двухстороннего кондуктивно-радиационного энергоподвода от электрических нагревателей. Продолжительность сублимационной сушки составляла 12 ч. Применение данного вида сушки оказывает положительное влияние на свойства сырья, при этом сохраняя его качественные показатели. Ключевые слова: cублимационная сушка, коллагенсодержащее сырье, ферментный препарат, функциональный продукт, коллагеновый гидролизат.

In the current circumstances, trends in nutrition of a person striving to lead a healthy life-style require intake of meat products with the reduced energy value, minimal amounts of fat, increased protein mass fraction, presence of substances improving homeostasis of the body. The synergism of the modern nutrition science and meat industry enables creating food products that satisfy consumers’ demand. Today, in the Russian Federation, a theoretical and practical base of the technology development has been collected to the full extent in the field of rational processing of secondary raw materials in the food industry, optimal use of animal secondary raw materials, study of the protein ingredients of animal and plant origin and their deep scientifically substantiated processing, improvement of technological processes and equipment, and correspondently, product range extension. The paper broadens the information about the modified collagen-containing raw materials (cattle rumen), examines physico-chemical characteristics of the collagen-containing raw material and its changes in the process of freeze-drying with a special attention paid to the study of changes in the histological structure. The presence of the relatively uniform fibrillar structure was determined, which facilitated discovering the functional potential of proteinoids that form the fibrillar matrix in the composition of products from different groups. Analysis of IR-spectra revealed several significant absorption bands linked with the state of peptide bonds. The character of bands is linked with the complex of valence and deformation vibrations of the N- and С- types. It is believed that IR-spectra reflect conformations in the protein secondary structure, which suggests preserving properties of the tropocollagen particle or collagen molecule. Freeze-dried modified collagen-containing cattle rumen was tested by the example of jellies. The obtained databank broadens information about physico-chemical properties of modified collagen-containing raw materials (cattle rumen).

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