Obtaining a food coating with bioprotective properties

   In this study, the food coating's bioprotective properties were investigated. Currently, in the food industry, special attention is paid to the creation of fundamentally new packaging materials – non–toxic, capable of providing effective protection of the product from microbial contamination, exposure to oxygen in the air, to prevent the drying of the product during storage - including those applied to the surface of the product and eaten with it. The use of protective coatings in the production of meat semi-finished products allows you to improve the quality and appearance, and also allow you to preserve the freshness of meat semi-finished products.

   The aim of the work is to obtain a food coating with bioprotective properties and extracts of biologically active substances of plant raw materials.

   As the objects the objects of the study were used secondary collagen-containing raw materials of the meat industry (veins, tendons, fasciae released during the venation of beef in sausage and canning industries), dispersed forms of collagen proteins isolated from animal tissues by directed biomodification under the action of proteolytic enzyme preparations, CO₂ extracts of medicinal plants and spices, and composite bases with their individual and sharing, obtained in the laboratory of the Department of Technology of Animal Products of the Voronezh State University of Engineering Technologies and in the research institute of Food safety of the Almaty Technological University. The choice of CO₂ extracts of plant raw materials as sources of natural antioxidants is due to their more pronounced antioxidant activity compared to extracts obtained on the basis of classical methods. The inclusion of antioxidants in the composition of food films increases the shelf life of the product, protecting it from oxidation and color change.

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