Optimization of technological parameters for obtaining protein supplements from collagen-containing fish raw materials

In modern economic conditions, it is proposed to solve the issue of reducing the cost of production of the fisheries complex by modernizing the technological process, including the introduction of methods for the deep processing of secondary fish raw materials (SFM). Connective tissue waste, which should be processed for food purposes, contains valuable proteins. These proteins, when extracted by enzymatic hydrolysis, are of interest due to their biotechnological orientation and antioxidant properties. The technological parameters of obtaining a protein additive based on collagen-containing SFM hydrolysate have been studied, which, due to the introduction of a structure-forming agent, becomes dense and resistant to heat, and therefore it can be used in the technology of molded fish products. The effect of the duration of the stage of exposure of a mixture of hydrolysate from carp SFM with a structurizer for 23 hours, as well as the mass fraction of the structurizer from 1 to 7% on the rheological properties of a protein additive, was studied. It was determined that when at least 2% of the structure-forming agent is applied, the consistency becomes dense. It was revealed that with an increase in the mass fraction of the structurizer and an increase in the duration of holding, the strength properties of the additive increase. The nature of the changes in the considered indicators among themselves is determined. Thus, changes in the normalized strength values with a structure-forming content of 4% or more in the first 5 hours of exposure are described by a cubic function, and then linearly. At the time of exposure for 23 hours, the dependence of the mass fraction of the structurizer and strength is linear. A complete model of the dependence of the considered technological parameters has been obtained, which makes it possible to optimize the production process of a protein supplement and potentially expand the product range with its introduction due to the predicted rheological properties.