Effect of Alkali-Salt Treatment of Meat By-Products on Physical, Chemical and Rheological Properties
SamatKassymov1, Anton Nesterenko2, Emzari Yunusov3, Elena Radchenk4, Tatyana Bychkova5

1SamatKassymov*, Shakarim State University of Semey, Semey, Kazakhstan
2Anton Nesterenko, Kuban State Agrarian University, Krasnodar, Russian Federation.
3EmzariYunusov, Research Institute of the Federal Penitentiary Service of Russia, Moscow, Russian Federation.
4Elena Radchenko, Research Institute of the Federal Penitentiary Service of Russia, Moscow, Russian Federation.
5Tatyana Bychkova, Orel State University named after I.S. Turgenev, Orel, Russian Federation.
Manuscript received on December 15, 2019. | Revised Manuscript received on December 20, 2019. | Manuscript published on January 10, 2020. | PP: 3221-3224 | Volume-9 Issue-3, January 2020. | Retrieval Number: L31891081219/2020©BEIESP | DOI: 10.35940/ijitee.L3189.019320
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© The Authors. Blue Eyes Intelligence Engineering and Sciences Publication (BEIESP). This is an open access article under the CC-BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/)

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%. 
Keywords: Rumen, Treatment, Alkaline, Sodium Hydroxide, Protein loss, Water-Binding Capacity
Scope of the Article:  Bioinformatics