Optimization of the proteolysis process of connective tissue proteins in ostrich meat

A promising area of research for the development of functional food products of mass consumption is the use of non-traditional sources of raw meat of domestic production, including ostrich meat, which has a high nutritional and biological value. However, ostrich meat is characterized by an increased content of connective tissue, which causes its rigidity. The use of proteolytic enzymes will increase the functional and technological properties of meat and the assimilation of hard-to-digest proteins, in particular collagen. The aim of the study is to optimize the technological parameters of biomodification of the properties of ostrich meat raw materials using collagenase The object of the study is the meat of the femoral part of an ostrich grown on the territory of the Leningrad region. To optimize the technological parameters of minced meat fermentation, the fractional replica method was used to study the effect of three factors on the response functions: the mass fraction of collagenase (C, encoded variable X 1 ), the duration (τ, encoded variable X 2 ), and the temperature of minced meat aging (t, encoded variable X 3 ). The response functions are the values of the moisture-holding capacity (Y 1 ) and the content of amine nitrogen (Y 2 ). The regression equations describing the dependence of the response functions on the factors under study have been compiled. The technological parameters of the fermentation of minced meat based on ostrich meat with the use of collagenase have been optimized: the mass fraction of the enzyme is 0.05%, the holding time of the minced meat is 4.5 hours at t=13ºC, allowing one to obtain minced meat with high organoleptic characteristics and functional and technological properties.