Animal Protein Concentrator Technological Researh and Test Results

A technology is studied based on determination of general chemical composition and content of collagen protein and to determine amount of ingredient to be used as an additional raw material for boiled sausage. It’s confirmed as the optimal sublimation procedure to use collagenase ferment as a catalyst and cook the pork scalp at 95-970C for 2-2.5 hours to extract protein concentrator, which will be then frozen at -860C for 13 hours before being dried in an environment with temperature at -540C and pressure P=28.9Pa for 8 hours. It’s the most optimal solution if the fibrous protein concentrator is used at 5% of meat mass to be used in the boiled sausage. Dried fibrous protein concentrator is rich of collagen protein (32.6%) and low-moisturized (23.59%), which has a high importance in terms of physiology and is long lasting product in terms of storage.