Biotechnological aspects of the modification of secondary collagen-containing raw materials – tripe for the production of cost-effective functional meat products

SHUKURLU, Yusif; SALMANOVA, Ayshen; SHARIFOVA, Madina

doi:10.1590/fst.85521

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Original Article • Food Sci. Technol 42 • 2022 • https://doi.org/10.1590/fst.85521 copy

Biotechnological aspects of the modification of secondary collagen-containing raw materials – tripe for the production of cost-effective functional meat products

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

The paper presents the scientific justification for the creation of a food product, that can satisfy the physiological needs of a person in the necessary energy, as well as the functional nature, created taking into account the nutritional value of food. The authors have chosen a method of limiting chemotaxis – the process of directing bacteria to the attractants, thereby preventing the development of microorganisms. The selected source of structural collagen protein – tripe, was cleaned and ground in a meat grinder, treated with diocide (dimethyl sulfoxide (DMSO) + sodium chloride or (CH₃)₂S = O + NaCl), introduced into sausage mince in exchange for lard. Mince was grinded and packed into protein shell, fried, boiled, and smoked. Obtained semi-smoked sausage product became more stable in storage than boiled sausage because it contained less moisture, had a high nutritional value and functionality. DMSO has been proven to have antioxidant effects. It prevents the oxidation of lipids by H₂O₂ and inhibits free radicals such as OH.

Keywords:
dimethyl sulfoxide; microorganisms’ development; bacterial movement; chemotaxis; food value; radioprotective properties

Beef offal by-products	The protein content, %			Collagen from total protein	pH	Lysine, % protein
Beef offal by-products	of common	collagen	salt soluble	Collagen from total protein	pH	Lysine, % protein
Lips	20.3 ± 2.9	13.40 ± 1.40	0.60 ± 0.01	66	7.1	7.1
Abomasum	14.4 ± 1.5	5.90 ± 0.80	0.70 ± 0.02	41.2	7	5.9
Tripe	17.1 ± 1.8	10.50 ± 0.80	0.80 ± 0.02	61.3	7.1	5.5
Esophagus meat	16.3 ± 1.4	5.70 ± 0.70	1.90 ± 0.01	34.7	6.2	6.5
Spleen	16.4 ± 0.6	1.90 ± 0.40	7.90 ± 0.20	11.3	–	6.6
Lungs	16.1 ± 1.0	4.30 ± 0.50	4.40 ± 0.08	26.6	–	5.5
Beef diaphragm	15.6 ± 0.8	6.20 ± 0.94	–	39.5	–	4.4
Meat from the head	18.8 ± 0.0	6.50 ± 0.00	–	36.3	–	6.2

Ingredients, %	Samples
	1						2
	A	B	C	D	E	F	-
Beef Head Meat – meat without bone cut off from beef head	40	45	48	50	55	55	50
Beef of the utility grade – muscle tissue with a mass fraction of connective and fat tissue of not more than 20%.	20	15	12	10	10	10	10
Semi-fat pork– muscle tissue with a mass fraction of adipose tissue of 30-50%	20	15	13	13	7	7	15
Beef diaphragm – an offal of the first grade	10	12	11	10	10	9	10
Beef esophagus – an offal of the second grade	5	6	6	5	5	4	5
The beef tripe (refers to cow (beef) stomach) – an offal of the second grade	3	5	7	8	9	11	7
Starch flour	2	2	3	4	4	4	3

Samples	Experienced batches	Appearance	Taste and smell	Section View
1	A	Sausages with a clean, dry surface without stains, slips, stuffing	Corresponds to the characteristic of this type of product, with a pronounced aroma of spices, smoking and garlic odour, with a pleasant taste, the taste is slightly sharp, moderately salty	Mince is uniformly mixed, the mince colour is pink, without grey spots, voids and contains pieces of tripe not more than 2-3 mm
	B	–	–	–
	C	–	–	–
	D	–	–	–
	E	–	The appearance of taste and smell unusual for this type of product begins	Looseness of mince appears on the section
	F	–	The taste and smell unusual for this type of product are enhanced	The looseness of mince increases
2	–	–	Characteristic of this kind of product, with the aroma of smoked spices and the smell of garlic, with a pleasant taste, the taste is slightly sharp, to the extent of salting	The looseness of mince increases. Mince is uniformly mixed, pink colour without grey spots, voids and contains pieces of tripe not more than 2-3 mm

Samples	Experienced batches	Consistence	Content of
Samples	Experienced batches	Consistence	Moisture, %	Salt, %	NaNO₂, in mg/100 g
1	A	Elastic	57.0	2.9	0,004
	B	–	57.9	3.0	–
	C	–	58.3	2.9	–
	D	–	59.6	–	–
	E	Crumbling appears	62.0	2.8	–
	F	Crumbling increases	63.4	2.6	–
2	-	Elastic	59.5	2.9	–

Offal	Semi-smoked sausage of the 2^nd grade	Content in 100 kg of minced meat
Offal	Semi-smoked sausage of the 2^nd grade	offal	total protein	collagen
Beef of the second grade – muscle tissue with a mass fraction of connective and fat tissue of not more than 20%	Kolkhiskaya	45	7.97	1.81
	Sheki	10	1.77	0.4
Semi-fat pork – muscle tissue with a mass fraction of adipose tissue of 30-50%	Kolkhiskaya	15	1.94	0.22
	Sheki	15	1.94	0.22
Beef Head Meat – meat without bone cut off from beef head	Kolkhiskaya	6	1.08	0.39
Beef Head Meat – meat without bone cut off from beef head	Sheki	50	9	3.25
Meat trimming	Kolkhiskaya	12	2.15	0.46
Meat trimming	Sheki	-	–	–
Beef diaphragm	Kolkhiskaya	8	1.24	0.15
Beef diaphragm	Sheki	10	1.55	0.19
Esophagus meat	Kolkhiskaya	4	0.64	0.2
Esophagus meat	Sheki	5	0.8	0.25
Salted pork fat	Kolkhiskaya	7	0.01	0.01
Salted pork fat	Sheki	–	–	–
The beef tripe (refers to cow (beef) stomach) – an offal of the second grade	Kolkhiskaya	–7	–	–
	Sheki	–7	1.26	0.7
Starch or wheat flour of high quality	Kolkhiskaya	3	–	–
Starch or wheat flour of high quality	Sheki	3	–	–
Total:	Kolkhiskaya	100	15.03	3.24
Total:	Sheki	100	16.32	5.01

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[1] *Corresponding author: yusifsh@hotmail.com