Send article

Article information

Views: 154

Title of article Study of lysate activity to modificate collagene raw materials to use in sausage mixture

Danilov A., East Siberian State University of Technology and Management , East Siberian State University of Technology and Management

Bazhenova B., East Siberian State University of Technology and Management , East Siberian State University of Technology and Management

Danilov M., East Siberian State University of Technology and Management , East Siberian State University of Technology and Management

Gerasimov A., East Siberian State University of Technology and Management , East Siberian State University of Technology and Management

Year 2018 Issue 2 DOI 10.21603/2308-4057-2018-2-256-263
Annotation In the current conditions of import substitution, the effective use of secondary raw materials in the meat industry is a relevant issue. A significant source of animal proteins is by-products, the yield of which is about 10% of livestock weight. Some by-products, including beef rumen, contain collagen-containing tissues which require modification for tenderization and deodorization. In order to modify rumen tissues, the biotechnological method of treatment with an enzyme solution, lysate, obtained from a whole bovine abomasum was preferred to the known method where enzyme solution is prepared from an abomasal mucosa. The purpose of this project was to study the activity of lysate from a whole bovine abomasum for the modification of rumen tissue to use it in cooked sausage formulations. We have suggested the method of obtaining enzyme solution based on infusing the minced abomasum in a reaction mixture – water, chlorohydric acid, and sodium tripolyphosphate – followed by filtering. The dependence of proteolytic and collagenase activities of the solution obtained from phosphate dose introduced have been studied; it have been revealed that 1.5% of tripolyphosphate is the optimal dose for efficient extraction of enzymes from the whole abomasum. Besides, an effect of the enzyme solution on functional and technological properties of a heat-treated rumen has been studied, and the improvement of hydro- and lipophilic characteristics has been revealed. Paste with modified rumen has been developed and found that the maximum possible dose of rumen for use in cooked sausage from horsemeat is 15%. The color on the cut of sausage developed was identical to that of beef sausage. Thus, paste made on the basis of modified rumen contributes to the formation of functional and technological properties, the stabilization of the color characteristics of the final product, as well as the effective use of basic meat raw materials and the expansion of the range of economy class high-protein sausage production.
Keywords Modified rumen, cooked sausage, formulation, functional and technological properties, quality
Artice information Received February 13, 2018
Accepted August 30, 2018
Available online December 20, 2018
Imprint article Danilov A. Study of lysate activity to modificate collagene raw materials to use in sausage mixture / Danilov A., Bazhenova B., Danilov M., Gerasimov A. // Food and Raw Materials. 2018, vol. 6, no. 2, pp. 256–263.
Download the full article
  • Antipova L.V. and Glotova I.A. Osnovy ratsionalʹnogo ispolʹzovaniya vtorichnogo kollagensoderzhashchego syrʹya myasnoy promyshlennosti [Basics of rational use of secondary collagen-containing raw meat industry]. Voronezh: VGTA Publ., 2012. 248 p. (In Russ.).
  • Budaeva A.E., Bazhenova B.A., and Madagaev F.A. Yak by-products food value. ESSUTM Bulletin, 2012, no. 2, pp. 74–78. (In Russ.).
  • Kovaleva O. and Shulgina L. By-products of livestock as raw material for new species of functional purpose canned. Engineering – from theory to practice, 2014, no. 38, pp. 100–104. (In Russ.).
  • Uzakov Ya.M. and Kaimbaeva L.A. Using meat and offal of marals in production of meat products. Meat Industry, 2015, no. 8, pp. 40–43. (In Russ.).
  • Coro F.A., Youssef E.Y., and Shimokomaki M. Age related changes in poultry breast meat collagen pyridinoline and texture. Journal of Food Biochemistry, 2002, vol. 26, no. 6, pp. 533–541. DOI:
  • Boutten B., Brazier M., Morche N., et al. Effects of animal and muscle characteristics on collagen and consequences for ham production. Meat Science, 2000, vol. 55, no. 2, pp. 233–238. DOI:
  • Titov E.I., Apraksina S.K., Mitaseva L.F., et al. Ratsionalʹnyy sposob pererabotki kollagensoderzhashchikh subproduktov [Rational way of processing of collagen-containing by-products]. Meat Industry, 2006, no. 9, pp. 28–30. (In Russ.).
  • Antipova L.V. and Do Le Huu Nam. Investigation ability of applying proteolysis ferments in technology gelatin from new raw resources. Proceedings of the Voronezh State University of Engineering Technologies, 2011, no. 3, pp. 12–17. (In Russ.).
  • Chernukha I.M., Bogatyrev A.N., Dydykin A.S, et al. Effect of polypeptides isolated from cattle abomasum on stomach regenerative processes in rats. Problems of Nutrition, 2014, vol. 83, no. 5, pp. 26–32 (In Russ.).
  • Tsibulʹskaya S.A. Ispolʹzovanie subproduktov v myasnom proizvodstve [Use of by-products in meat production] Meat business, 2015, no. 6, pp. 48–49. (In Russ.).
  • Zharinov A.I., Khlebnikov V.I., and Madaliev I.K. Vtorichnoe beloksoderzhashchee syrʹe: sposoby obrabotki i ispolʹzovaniya [Secondary protein-containing raw materials: methods of processing and use]. Meet Industry, 2013, no. 1, pp. 22–24. (In Russ.).
  • Patshina M.V. Prakticheskie aspekty ispolʹzovaniya kombinirovannykh belkovykh geley v myasnykh produktakh [Practical aspects of the use of combined protein gels in meat products]. Myasnoy ryad [Meat row], 2017, no. 1, pp. 76–80. (In Russ.).
  • Tarasova I.V., Rebezov M.B., Perekhodova E.A., et al. Otsenka pokazateley kachestva polufabrikatov myasnykh rublennykh s biomodifitsirovannym syrʹem [Evaluation of quality indicators of semi-finished meat-dried meat with biomodified raw material]. Young Scientist, 2014, vol. 67, no. 8, pp. 279–281. (In Russ.).
  • Vasilieva I.O. Prospects for the use of the modified collagen in the production of meat products. Vestnik Rossiyskogo Gosudarstvennogo Agrarnogo Zaochnogo Universiteta [Bulletin of the Russian State Agrarian Correspondence University], 2011, vol. 11, no. 16, pp. 62–65. (In Russ.).
  • Titov E.I., Apraksina S.K., and Litvinova E.V. Vliyanie biomodifikatsii na svoystva kollagensoderzhashchego syrʹya [Influence of biomodification on the properties of collagen-containing raw materials]. Innovations and Investments, 2016, no. 6, pp. 196–199. (In Russ.).
  • Khabibullin R.Eh., Ezhkova M.S., Minivaleeva Eh.I., et al. Vliyanie ehkzogenno ymolochnokisloy fermentatsii na mikrostrukturu govyazhʹikh subproduktov 2 kategorii [Influence of exogenous milk-silicone fermentation on the microstructure of beef smoked products 2 categories]. Vestnik tekhnologicheskogo universiteta [Bulletin of the Technological University], 2011, no. 15, pp. 189–194. (In Russ.).
  • Kidyaev S.N. and Litvinova E.V. New possibilities for using the biomodified collagen containing raw material in food industry. Materialy Mezhdunarodnoy nauchno-prakticheskoy konferentsii, posvyashchennoy pamyati V.M. Gorbatova [Materials of the International Scientific and Practical Conference dedicated to the memory of V.M. Gorbatov], Moscow: 2015. 225 p. (In Russ.).
  • Li Y.C., Zhu D.Y., and Jin L.Q. Preparation and analysis of collagen polypeptide from hides by enzymes. Journal of the Society of Leather Technologists and Chemists, 2005, vol. 89, no. 3, pp. 103–106.
  • Bazhenova B.A. and Danilov A.М. Рreparation of the enzyme solution from the whole bovine abomasum for modification of properties of the collagen containing rumen. Theory and practice of meat processing, 2017, vol. 2, no. 4, pp. 62–75. DOI:
  • Salavatulina R.M. Ratsionalʹnoe ispolʹzovanie syrʹya v kolbasnom proizvodstve [Rational use of raw materials in sausage production]. St. Petersburg: GIORD Publ., 2005. 248 p. (In Russ.).
  • Antipova L.V. Metody issledovaniya myasa i myasoproduktov [Methods of research of meat and meat products]. Moscow: Kolos Publ., 2001. 376p. (In Russ.).
  • Teply M., MashekYa., and GavlovaYa. Molokosvertyvayushchie fermenty zhivotnogo i mikrobnogo proiskhozhdeniya [Molokokvertyvayuschie enzymes of animal and microbial origin]. Food industry, 1980, 225 p. (In Russ.).
  • Wilson K. and Walker J. Principles and Techniques of Biochemistry and Molecular Biology (Russ. ed.: Levashov A.V. and Tishkov V.I. Printsipy i metody biokhimii i molekulyarnoy biologii. Moscow: BINOM. Laboratoriyaznaniy Publ., 2015. 848 p.).
  • GOST 32078-2013. Dressed fur and sheepskins. Method of determining shrinkage temperature. Moscow: Standartiform Publ., 2015. (In Russ.).

Copyright © 2018, KemSU. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International License (, allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and statesitslicense. This article is published with open access at

Founder, Publishing office, Editorial office:
Kemerovo State University,

Chief editor of the network edition:
Aleksandr Prosekov
The certificate of registration is EL № FS 77 - 72619 of 04.04.2018

650056, Russia, Kemerovo, Street Krasnaya, 6, room 1432g
tel.: +7 (3842) 58-81-19