Application in food
The research on the use of collagen in the food industry mainly includes:
(1) food packaging
In recent years, the proportion of various kinds of sausage products is becoming more and more in the proportion of meat products. Due to the limitation of the production of traditional natural casing products, there is a shortage of casing in the market. Many food experts at home and abroad began to study the replacement of natural casing, the artificial casing. The treatment of collagen with glutaraldehyde can greatly improve the thermal stability of the products. Collagen made of casing has the characteristics of good taste, good transparency and simple manufacturing technology. It is very popular with users, and has good prospects for development in China. Artificial casing also has some unique advantages of natural casing, such as adding some enzymes into artificial casing, so that the casing itself has the function of curing enzyme, which can improve the flavor and quality of sausages.
Collagen can also be used as a food binder to synthesize fiber membranes, used as packaging paper for meat, fish and so on. In addition, collagen can also be used as a food protection layer, with antioxidant properties, which can keep the color of meat bright.
(2) meat products additive
As early as 1983, some experts suggested that after the modification of collagen, it was directly used as a component of food. Research shows that adding collagen into meat products can not only improve the quality of products, such as mouthfeel and juicy juice, but also improve the protein content of products, and there is no bad smell. Medllenet et al. Studies showed that the sensory, texture and taste of the sausage were best when the amount of collagen was added to 2% and water was about 20%.
(3) small collagenous food
Collagen powder can be made through the process of mixing, shaping, drying, frying, and so on. When it is used for sizing, it can make small beauty food according to the needs of taste and add different spices.
The research on the use of collagen in the food industry mainly includes:
(1) food packaging
In recent years, the proportion of various kinds of sausage products is becoming more and more in the proportion of meat products. Due to the limitation of the production of traditional natural casing products, there is a shortage of casing in the market. Many food experts at home and abroad began to study the replacement of natural casing, the artificial casing. The treatment of collagen with glutaraldehyde can greatly improve the thermal stability of the products. Collagen made of casing has the characteristics of good taste, good transparency and simple manufacturing technology. It is very popular with users, and has good prospects for development in China. Artificial casing also has some unique advantages of natural casing, such as adding some enzymes into artificial casing, so that the casing itself has the function of curing enzyme, which can improve the flavor and quality of sausages.
Collagen can also be used as a food binder to synthesize fiber membranes, used as packaging paper for meat, fish and so on. In addition, collagen can also be used as a food protection layer, with antioxidant properties, which can keep the color of meat bright.
(2) meat products additive
As early as 1983, some experts suggested that after the modification of collagen, it was directly used as a component of food. Research shows that adding collagen into meat products can not only improve the quality of products, such as mouthfeel and juicy juice, but also improve the protein content of products, and there is no bad smell. Medllenet et al. Studies showed that the sensory, texture and taste of the sausage were best when the amount of collagen was added to 2% and water was about 20%.
(3) small collagenous food
Collagen powder can be made through the process of mixing, shaping, drying, frying, and so on. When it is used for sizing, it can make small beauty food according to the needs of taste and add different spices.
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