PHYSICO-CHEMICAL AND TECHNOLOGICAL INDICATORS OF COLLAGEN FILMS WITH THE USE OF CO2 EXTRACTS FOR THE STORAGE OF MEAT PRODUCTS

Abstract

The results of research on the study of physico-chemical and technological indicators of collagen films with the use of CO2 extracts for the storage of meat products are given. It was established that the viscosity of three test samples – with clove, coriander and allspice extract was the same and slightly higher than in the control. While in the other two test samples – with ginger and nutmeg extract, the viscosity was lower compared to the control sample. The change in viscosity between test samples of collagen masses with concentrations of 5% and 10% was observed towards a slight increase of the latter. During the determination of the pH value, a small deviation of it was observed in the experimental samples in the acidic direction compared to the control. At the final stage of the experiment, model samples of collagen films were obtained by drying the starting masses at room temperature. The analysis of the obtained results showed that the introduction of extracts in the amount of 10% contributed to the formation of a more pronounced smell, but in the drying process due to the evaporation of moisture and some evaporation of essential oils, the aroma of the films themselves seemed less intense than at the stage of mixing the collagen mass with CO2-ec . Collagen films with extracts of cloves and allspice had a particularly harmonious and pleasant aroma. The test results showed that all test samples had high vapor permeability, close to the control values, showing minimal deviations within the limits of error allowed during the studies.The minimal deviation of the values of the welding temperature of the experimental samples of the collagen films from the control sample made it possible to judge the presence of a weak influence of the administered doses of CO2 extracts on the physicochemical properties of the films. The conducted studies allow us to testify that the experimental samples of collagen films with CO2 extracts have improved organoleptic indicators and in terms of physical and chemical properties are practically not inferior to the control sample, which allows us to positively assess the prospect of using CO2 extracts as components in the composition of films and use in the production of delicatessen clear products.