Scientists from the Faculty of Biotechnology of the Stavropol State Agrarian University have developed a simple and low-cost technology for the biomodification of food blood. It does not require special equipment, premises and modification of production lines. It will allow enterprises to solve the problem of recycling of secondary raw materials.
Since 2017, the staff of the Department of Production and Processing of Agricultural Products has been working on the problem of blood processing. Part of the work was carried out jointly with scientists from the Voronezh State University of Engineering Technologies.
“Dealing with the issues of processing the blood of farm animals, we thought about several problems. The food industry uses less than 10% of blood from animal slaughter, with most of it going to the meat industry for use as a gelling agent and natural colorant. The second aspect is ecology. Clean recycling is expensive for enterprises, increases the cost of production of the main products. Third, 20% of the population has some degree of iron deficiency anemia. The components of deep blood processing can help people with insufficient levels of iron in the body,” –explained the tasks set by the scientists, Dean of the Faculty of Biotechnology, Doctor of Biology, Professor Valentin Skripkin.
Candidate of Technical Sciences, Associate Professor of the Department of Production and Processing of Agricultural Products of the University Ruslan Omarov shared the results of the work of the scientific team. Stavropol scientists have found a method for acid hemolysis of red blood cells using ascorbic acid. It allows to form high organoleptic characteristics in the resulting semi-finished product and is characterized by a high content of heme iron. Also, SSAU scientists proposed a method for processing blood plasma, which increases its thermal stability, improves extractive and foaming properties. This will significantly expand the range of use and increase the efficiency of its use in food systems as a protein fortifier and structurant.
“The introduction of new methods of rational processing of the blood of farm animals will not only increase the profits of enterprises and support the meat industry, but will also help reduce the environmental burden on the environment. It will allow expanding the range by releasing new types of products,” – Acting Rector Vladimir Sitnikov noted the relevance of the developments of scientists from the Stavropol State Agrarian University for the food and processing industry.
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Work on this scientific issue began in 2017 by the staff of the Department of Production and Processing of Agricultural Products. The developers included: candidate of technical sciences, associate professor Omarov Ruslan Saferbegovich, doctor of biological sciences, associate professor Shlykov Sergey Nikolaevich and undergraduate Shtanko Vyacheslav Sergeevich.
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