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Defragmenting Processing of Collagen-Containing Wastes of Meat Processing Industry into Functional Feed Additives for Obtaining High-Quality Food

Received: 3 May 2017     Accepted: 13 May 2017     Published: 10 July 2017
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Abstract

The authors developed a technology for obtaining feed additives from wastes of meat processing industry using physical, biochemical and biotechnological processing methods in comparison with the biotechnological method of obtaining a high-grade microbial protein for the production of high-quality food products based on meat raw materials.

Published in World Journal of Food Science and Technology (Volume 1, Issue 2)
DOI 10.11648/j.wjfst.20170102.12
Page(s) 39-46
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2017. Published by Science Publishing Group

Keywords

Collagen Waste, Meat Processing Industry, Lactic Acid, Hydrolysates, Probiotic Culture Lactobacillus Plantarum, Corn Seed Cake, Pre-starter Feed Additives

References
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[14] Neklyudov A. D., Ivankin A. N. 2007. Collagen: production, properties and application. Moscow: Publishing house MGUL: 120-336.
[15] Veeruraj A., Arumugam M., Balasubramanian T. Isolation and characterization of thermostable collagen from the marine eel-fish.2013. Process Biochemistry, 48: 1592-1602.
[16] Li Z. R., Wang B., Chi C., Zhang Q. H., Gong Y., Tang J. J., Luo H., Ding G. 2013. Isolation and characterization of acid soluble collagens and pepsin soluble collagens from the skin and bone of Spanish mackerel. Food Hydrocolloids, 31: 103-113.
[17] Tamilmozhi S., Veeruraj A., Arumugam M. 2013. Isolation and characterization of acid and pepsin-solubilized collagen from the skin of sailfish. Food Research International, 54: 1499-1505.
[18] Lähteinen T., Lindholm A., Rinttilä T., Junnikkala S., Kant R., Pietilä T. E., Levonen K., Ossowski I., Solano-Aguilar G., Jakava-Viljanen M., Palva A. 2014. Effect Lactobacillus brevis ATCC 8287 as a feeding supplement on the performance and immune function of piglets. Veterinary Immunology and Immunopathology, 158: 14-25.
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Cite This Article
  • APA Style

    Marina Ivanovna Baburina, Natalia Leonidovna Vostrikova, Andrew Vladimirovich Kulikovskii, Angella Nikolaevna Zarubina, Andrew Nikolaevich Ivankin. (2017). Defragmenting Processing of Collagen-Containing Wastes of Meat Processing Industry into Functional Feed Additives for Obtaining High-Quality Food. World Journal of Food Science and Technology, 1(2), 39-46. https://doi.org/10.11648/j.wjfst.20170102.12

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    ACS Style

    Marina Ivanovna Baburina; Natalia Leonidovna Vostrikova; Andrew Vladimirovich Kulikovskii; Angella Nikolaevna Zarubina; Andrew Nikolaevich Ivankin. Defragmenting Processing of Collagen-Containing Wastes of Meat Processing Industry into Functional Feed Additives for Obtaining High-Quality Food. World J. Food Sci. Technol. 2017, 1(2), 39-46. doi: 10.11648/j.wjfst.20170102.12

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    AMA Style

    Marina Ivanovna Baburina, Natalia Leonidovna Vostrikova, Andrew Vladimirovich Kulikovskii, Angella Nikolaevna Zarubina, Andrew Nikolaevich Ivankin. Defragmenting Processing of Collagen-Containing Wastes of Meat Processing Industry into Functional Feed Additives for Obtaining High-Quality Food. World J Food Sci Technol. 2017;1(2):39-46. doi: 10.11648/j.wjfst.20170102.12

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  • @article{10.11648/j.wjfst.20170102.12,
      author = {Marina Ivanovna Baburina and Natalia Leonidovna Vostrikova and Andrew Vladimirovich Kulikovskii and Angella Nikolaevna Zarubina and Andrew Nikolaevich Ivankin},
      title = {Defragmenting Processing of Collagen-Containing Wastes of Meat Processing Industry into Functional Feed Additives for Obtaining High-Quality Food},
      journal = {World Journal of Food Science and Technology},
      volume = {1},
      number = {2},
      pages = {39-46},
      doi = {10.11648/j.wjfst.20170102.12},
      url = {https://doi.org/10.11648/j.wjfst.20170102.12},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.wjfst.20170102.12},
      abstract = {The authors developed a technology for obtaining feed additives from wastes of meat processing industry using physical, biochemical and biotechnological processing methods in comparison with the biotechnological method of obtaining a high-grade microbial protein for the production of high-quality food products based on meat raw materials.},
     year = {2017}
    }
    

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    T1  - Defragmenting Processing of Collagen-Containing Wastes of Meat Processing Industry into Functional Feed Additives for Obtaining High-Quality Food
    AU  - Marina Ivanovna Baburina
    AU  - Natalia Leonidovna Vostrikova
    AU  - Andrew Vladimirovich Kulikovskii
    AU  - Angella Nikolaevna Zarubina
    AU  - Andrew Nikolaevich Ivankin
    Y1  - 2017/07/10
    PY  - 2017
    N1  - https://doi.org/10.11648/j.wjfst.20170102.12
    DO  - 10.11648/j.wjfst.20170102.12
    T2  - World Journal of Food Science and Technology
    JF  - World Journal of Food Science and Technology
    JO  - World Journal of Food Science and Technology
    SP  - 39
    EP  - 46
    PB  - Science Publishing Group
    SN  - 2637-6024
    UR  - https://doi.org/10.11648/j.wjfst.20170102.12
    AB  - The authors developed a technology for obtaining feed additives from wastes of meat processing industry using physical, biochemical and biotechnological processing methods in comparison with the biotechnological method of obtaining a high-grade microbial protein for the production of high-quality food products based on meat raw materials.
    VL  - 1
    IS  - 2
    ER  - 

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Author Information
  • Department of Analytical Research, The V. M. Gorbatov All-Russian Meat Research Institute, Moscow, Russia

  • Department of Analytical Research, The V. M. Gorbatov All-Russian Meat Research Institute, Moscow, Russia

  • Department of Analytical Research, The V. M. Gorbatov All-Russian Meat Research Institute, Moscow, Russia

  • Department of Chemistry, Bauman Moscow State Technical University, Moscow, Russia

  • Department of Chemistry, Bauman Moscow State Technical University, Moscow, Russia

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