Effect of Alkali-Salt Treatment of Meat By-Products on Physical, Chemical and Rheological Properties

Abstract

Meat by-products, in particular collagen-containing, are one of the promising types of animal raw materials. Treatment of these by-products with acids will improve the physicochemical and technological properties. The beef rumen treated with an alkaline-saline solution to determine the loss of collagen and non-collagen proteins, change the water-binding capacity and structural-mechanical characteristics. The protein loss increases up to 1.1 times with increasing of treatment time from 0.5 to 2 days at an alkali concentration of 1.0% and 1.67 times at 0.5 % concentration of sodium hydroxide. Accordingly, a sharp decrease in the shear stress was determined. The water-binding capacity of the product increased from 54% in control sample to 86.33%.