Russian Beaver Tail for-Food Study
Dec 6, 2022 05:35 ET
Substantion of the method for separating the skin surface of the beaver tail from its lipid-protein part 
Mastyugin, Yu.V.; Al'shevskij, D.L.; Korzhavina, Yu.N.; Koshkina, A.;
Wild game, as a rule, has a high nutritional value, surpassing the meat of farm animals and poultry in terms of the amount of protein, vitamins, and minerals, therefore it is suitable for the nutrition of people suffering from high cholesterol levels in the blood and adhering to low-calorie diets. Beaver meat is eaten, however, with an increase in the number of individuals caught, the amount of waste that has nutritional value and can be used as food raw materials is also rapidly increasing. The present study provides a rationale for the technology of enzymatic treatment of beaver tail to simplify separation of the skin from the lipoprotein part. The optimal concentration of the enzyme, the fermenting time, temperature and duration of heat treatment have been analyzed as well. The enzyme preparation effect together with such catalysts as citric acid and salt on the beaver tails, resulted in weight, skin thickness and density change has been under study. The amount of dry solids passing into the solution after treatment has been also taken into account. During the experiment, it has been found that all samples fermented at t 5±2 deg C for 12 h gain weight by 23% from the initial one. Then the samples were cooked at t 95±2 deg. C for 45 min. According to the results, the most successful patterns demonstrated the samples that get 4 points of 5 possible using citric acid and 0.1% enzyme solution and the sample that get 5 points were under high enzyme concentration of 0.55% and both catalysts. The experiment showed that an enzyme-treated tail samples, combined with heat treatment, gave a good result and greatly simplified the separation of inedible skin from the fatty part of the tail.
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