Journals Information
Food Science and Technology Vol. 13(1), pp. 26 - 35
DOI: 10.13189/fst.2025.130103
Reprint (PDF) (1101Kb)
The Use of Collagens in Structured Dairy Products Technologies
Ginzburg M.A. *, Dunchenko N.I. , Voloshina E.S.
Technological Institute, the FSBEI HE RSAU-MAA named after K.A. Timiryazev, Russia
ABSTRACT
The priority areas of science in the last twenty years have been the technologies of healthy food products for various population groups. Functional food additives of plant origin are of particular interest, which can simultaneously enrich the product with the necessary essential substances, influence the product structure formation, and determine its organoleptic parameters, in particular, consistency. Recently, scientists have shown interest in collagens of various origins as sources of additional protein and as structure-forming agents. The share of collagen protein production in Russia is 80% of imports and 20% of domestic products. The theoretical works and practical developments of Professor Antipova L.V. with students in the field of production of both collagen-containing additives and innovative food products using collagens have gained great fame. The use of hydrolyzed collagens in the development of new technologies for structured dairy products leads to the enrichment of the diet with physiologically active substances of useful ingredients, and also forms a set of quality and safety indicators that ensure the storage of food products. The purpose of the research is to study the possibility of using hydrolyzed collagens in the technologies of dairy structured products. The study of the properties of hydrolyzed collagens of various origins and their use in the technology of sour cream products allows us to substantiate the duration of structure formation and optimal doses of collagen hydrolysates of various origins based on a full factorial experiment, which allows us not only to determine the quantitative and qualitative characteristics of products, but also to establish the patterns of structure formation.
KEYWORDS
Dairy Products, Hydrolyzed Collagen, Organoleptic Parameters, Consistency, Texture Profile Analysis (TPA)
Cite This Paper in IEEE or APA Citation Styles
(a). IEEE Format:
[1] Ginzburg M.A. , Dunchenko N.I. , Voloshina E.S. , "The Use of Collagens in Structured Dairy Products Technologies," Food Science and Technology, Vol. 13, No. 1, pp. 26 - 35, 2025. DOI: 10.13189/fst.2025.130103.
(b). APA Format:
Ginzburg M.A. , Dunchenko N.I. , Voloshina E.S. (2025). The Use of Collagens in Structured Dairy Products Technologies. Food Science and Technology, 13(1), 26 - 35. DOI: 10.13189/fst.2025.130103.