ПОЛУЧЕНИЕ И ХАРАКТЕРИСТИКА ПИЩЕВОГО КОЛЛАГЕНА ИЗ СУБПРОДУКТОВ КРУПНОГО РОГАТОГО СКОТА ДЛЯ ИСПОЛЬЗОВАНИЯ В МЯСНЫХ ТЕХНОЛОГИЯХ

Oleg A. Minaev; Batyr K. Satbaev

Authors

Oleg A. Minaev South Ural State University, Chelyabinsk
Batyr K. Satbaev Alwasit LLP, Almaty, Republic of Kazakhstan

Keywords:

collagen, by-products, meat waste, acid extraction, functional properties, food technology, utilization, water-holding capacity

Abstract

The modern meat industry produces a significant amount of low-grade by-products that are not fully utilized and are disposed of, leading to economic losses and environmental impact. The aim of the study was to obtain edible collagen from meat processing waste (pork skin and beef tendons) using the acid method and to evaluate its functional and technological properties for use in meat products. The extraction process included raw material preparation (cleaning, grinding), degreasing, acid treatment with acetic and citric acid solutions of varying concentrations, followed by extraction at 60 °C. The resulting collagen gels were evaluated for yield, waterholding capacity (WHC) and fat-binding capacity (FBC), gelling temperature, and structure (using FTIR spectroscopy). It was found that the maximum protein yield (68.5 %) was achieved using 0.5 M acetic acid for pork skin; Collagen gels demonstrated high WHC (up to 450 %) and FBC (up to 320 %). FTIR analysis confirmed the native triple-helical structure of type I collagen, and the gel melting point was 32.5 °C, which is typical of gelatinized collagen. The developed method enables the production of edible collagen from recycled resources; its high functional properties make it a recommended supplement for improving the texture, juiciness, and yield of products (cooked sausages, pâtés). For the first time, a comparative study was conducted on collagen extraction using the environmentally safer citric acid compared to traditional acetic acid.

Author Biographies

Oleg A. Minaev, South Ural State University, Chelyabinsk

Post-graduate student at the Department of Food and Biotechnologies

Batyr K. Satbaev, Alwasit LLP, Almaty, Republic of Kazakhstan

Director

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