INVESTIGATION OF THE PHYSICO-CHEMICAL PROPERTIES OF PIG MEAT AND BONE RAW MATERIALS AFTER ENZYMATIC TREATMENT WITH PEPSYN

This study provides a detailed examination of the technology for producing protein – mineral products from poultry meat-and-bone raw materials through enzymatic bioconversion using the enzyme pepsin. A comprehensive set of investigations is presented, including analysis of the chemical composition, as well as the study of physicochemical and functional-technological properties of the resulting products in the form of minced-like masses and freeze-dried powders. It was established that enzymatic treatment ensures effective degradation of protein–collagen complexes, promoting the formation of short-chain peptides with high biological value. The application of freeze-drying made it possible to preserve and concentrate nutrients, as well as to enhance the stability and shelf life of the final products. Acidity values (pH ranging from 6.2 to 6.9) and water activity levels (from 0.25 to 0.99) confirm the microbiological safety of the samples. The maximum protein content in the powders reached up to 55.4%, while mineral substances accounted for up to 29.7%, indicating their high nutritional value. The powdered ingredients demonstrated excellent technological properties, including high waterholding capacity (182.5%) and fat-holding capacity (135%), making them promising for use in meat products as functional components. The obtained results confirm the effectiveness of enzymatic bioconversion using pepsin and demonstrate the scientific and practical significance of this technology in the development of nextgeneration protein–mineral food additives.

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