Search

Results:

Vol. 29 (2026 year), No. 3, DOI: 10.21443/1560-9278-2026-29-3

Krasulya O. N., Osmolovsky P. D., Nugmanov A. H., Seregin S. A., Mukhanbetova I. R.
Investigation of sorption characteristics of beef rumen as an object of dehydration in imitation bacon technology

Beef tripe, being the largest section of the stomach of ruminants, is a significant but still underestimated resource in the structure of prescription ingredients used in the production of meat products. At the current stage of sausage production development in Russia, there is a steady shortage of traditional raw materials – natural pork fat. In these conditions, the search for functional ingredients that can partially replace lard without compromising the key quality parameters of the finished product is becoming increasingly relevant. One of the most promising solutions to the problem is collagen-containing raw materials, in particular, beef tripe. Introduced into the formulation instead of a part of the bacon, the modified protein from beef tripe provides the necessary juiciness and plasticity of the product by retaining fat, and forms an elastic texture in the finished product. The introduction of dried collagen-containing products is one of the strategic directions for rationalizing resources and improving the functional and technological properties of meat food systems. As a result of a series of experimental studies of the hygroscopic characteristics of beef rumen as an object of dehydration and the basis of imitation bacon, ranges of equilibrium moisture content of the material in the range from 2.8 to 48.2 % (per dry mass) were revealed with a change in water activity from 0.10 to 0.90 and a temperature of 55 °C, which made it possible to determine a technologically sound critical point – moisture content of 12 % per dry weight (10.5 ± 0.5 % per total weight), corresponding to the transition from tightly bound adsorption moisture to capillary-bound and guaranteeing the microbiological stability of the product during storage. The results obtained allow us to scientifically substantiate the appropriate final moisture content of the product after drying, minimizing oxidative and enzymatic processes, as well as maximizing the preservation of the functional and technological properties of native collagen-containing raw materials.

(in Russian, стр.14, fig. 4, tables. 3, ref 31, AdobePDF, AdobePDF 0 Kb)