The use of ultrasonic treatment for the preparation of protein-fat emulsions based on beef collagen protein
Authors:
Victoria G. Razinkova, Ekaterina G. Greseva, Alexander A. Borisenko, Alexey A. Borisenko, Lyudmila I. Barybina, Evgeniya V. Belousova
Abstract:
The modern consumer market of the meat industry dictates strict requirements for the quality of protein ingredients, which stimulates the development of progressive technologies that improve their functional and technological properties. Ultrasonic processing is a rapidly developing technological direction that opens up new opportunities for creating high-quality food products. This is due to the ability of ultrasound to intensify various technological processes and change the physicochemical properties of raw materials. One of the most promising areas for the use of ultrasound in the meat industry is its use for the preparation of protein-fat emulsions. The purpose of the study is to investigate the effect of ultrasound treatment on the fat-emulsifying capacity of the domestic collagen protein VT-Pro and to determine rational parameters of ultrasound exposure for the preparation of protein-fat emulsions based on it. The authors established that the use of ultrasound allows increasing the fat-emulsifying capacity of the studied collagen protein by 1.3 times. Ultrasonic treatment for 5–6 min with a frequency of (24 ± 1) kHz, intensity of 58–60 W/cm² and specific power of 1100–1140 W/dm³ ensures the production of a protein-fat emulsion with a thick homogeneous consistency without phase separation. The dependences of the fat-emulsifying capacity of the studied collagen protein VT-Pro and the amount of energy expended in the preparation of protein-fat emulsions on the power and time of ultrasound treatment are presented. The obtained data allow us to recommend the proposed parameters of ultrasonic processing for the preparation of protein-fat emulsions based on the domestic collagen protein VT-Pro in the technology of various types of meat products.
Keywords:
ultrasonic treatment; ultrasound intensity; collagen protein; fat emulsifying ability; protein-fat emulsion
For citation:
Razinkova V.G., Greseva E.G., Borisenko A.A., Borisenko A.A., Barybina L.I., Belousova E.V. The use of ultrasonic treatment for the preparation of protein-fat emulsions based on beef collagen protein. Индустрия питания|Food Industry. 2025. Vol. 10, No. 2. Pp. 5–14. DOI: 10.29141/2500-1922-2025-10-2-1. EDN: DMKPCU.
