Substantiation of the method for determining collagen in raw materials and food products
https://doi.org/10.37663/0131-6184-2023-1-91-95
Abstract
The purpose of the work is to substantiate the method of determining collagen in food products.
The paper substantiates the ratio of the sample mass and distilled water during the removal of gluten, the temperature of the removal of gluten, the duration of the removal of gluten, tested the developed method for determining collagen by assessing the collagen content in samples of small-mouthed sea smelt. Theoretical, physico-chemical, spectrometric and mathematical research methods were used in the work.
Supporting agencies: The article is based on the materials of the research project "Development of technology for canned Sprats in oil from fish of the Far Eastern basin", carried out within the framework of a grant from the Federal State Budgetary Educational Institution of Higher Education "Dalrybvtuz"
About the Authors
E. A. Zayats
Far Eastern State Technical Fisheries University (FSBEI HE "Dalrybvtuz")
Russian Federation
Russian Federation
Postgraduate student
Department of "Food Technology"
Vladivostok
E. N. Kim
Far Eastern State Technical Fisheries University (FSBEI HE "Dalrybvtuz")
Russian Federation
Russian Federation
Doctor of Technical Sciences, Professor, Professor of the Department
Department "Management of Technical Systems"
Vladivostok
References
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Review
For citations:
Zayats E.A., Kim E.N. Substantiation of the method for determining collagen in raw materials and food products. Fisheries. 2023;(1):91-95. (In Russ.) https://doi.org/10.37663/0131-6184-2023-1-91-95
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