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Rudova E. A., Kuprina E. E., Bobrova K. V.
The effect of salting herring on the physicochemical and functional properties of collagen hydrolysates obtained from its skin
DOI: 10.21443/1560-9278-2025-28-3-348-359
Abstract. Skin hydrolysis products – waste from the production of preserves from salted herring – have a high potential for use in the food industry and in agriculture as additives that increase the nutritional value of food and feed. The work contains a comparative study of the properties of hydrolysates from the skin of salted and fresh-frozen Atlantic herring. Hydrolysis of the raw material has been carried out in a catholyte medium obtained as a result of water electrolysis. The degree of hydrolysis of the hydrolysate from the skin of fresh-frozen herring is 38.7 ± 0.1 %, from the skin of salted herring – 52.2 ± 0.2 %. The hydrolysate from the skin of fresh-frozen herring has shown greater foaming capacity than the hydrolysate from the skin of salted herring, 233 ± 3 and 167 ± 3%, respectively. However, the salted herring skin hydrolysate has formed foam and fat emulsion that are more stable during storage, which makes it possible to recommend it for use in emulsion food products. Amino acids have been found in both hydrolysates: proline, glycine, alanine and glutamic acid. The collagen content in the salted and fresh-frozen herring skin hydrolysates is calculated to be 25.1 ± 0.5 and 18.7 ± 0.4 mg/ml, respectively, and it allows us to recommend the hydrolysates obtained by the proposed method as additives that increase the nutritional value of food and feed products.
Printed reference: Rudova E. A., Kuprina E. E., Bobrova K. V. The effect of salting herring on the physicochemical and functional properties of collagen hydrolysates obtained from its skin // Vestnik of MSTU. 2025. V. 28, No 3. P. 348-359.
Electronic reference: Rudova E. A., Kuprina E. E., Bobrova K. V. The effect of salting herring on the physicochemical and functional properties of collagen hydrolysates obtained from its skin // Vestnik of MSTU. 2025. V. 28, No 3. P. 348-359. URL: https://vestnik.mauniver.ru/v28_3_n104/03_Rudova_348-359.pdf.
