Impact of protein composition with collagen on boiled sausages quality

The possible ways of the collagen containing fibrous beef protein ?Bilkozine? utilization in boiled sausages technology have discussed in the article. The formulations of protein complexes with ?Bilkozine? inclusion have developed. These protein containing complexes consist following components: Carboxymethylcellulose ? 5 %, guar gum ? 10 %, xanthane gum ? 5 %, whey ? 20 %, collagenous protein ?Bilkozine? - 60 %. Silica dioxide (A300) in a form of nanocomposite in quantity 0,3 % (w.) was added into water emulsions of model compositions in order to improve functional and technological parameters. Selected duty of water was 1:29. The formulations of protein-in-fat emulsions based on beef skin with plant oils inclusion were developed, taking to account increasing interest to them in sausages manufacturing. based on and methods of its processing in order to obtain high quality minced meat products were presented. It has been found that co-usage of protein containing compositions with ?Bilkozine? with silica dioxide in a form of nanocomposites make it possible to increase both emulsions thermal stability and their emulsifying ability at ?Bilkozine? level in formulation with the range 50-60 %. The developed compositions can stabilize shelf life of meat and meat containing products