Scientific Journal of KubSAU

In the research we have given a detailed description of certain structural components of the model system when adding fermented raw material into it. As the raw material we used collagen containing by-products of bovine animals of the 2nd category – lips and ears were used. The lactulose syrup and linseed flour were used as growth-promoting substances. The fermentation of the raw material was conducted by freeze-dried starter of the bacteria of Propionic Culture PS–4 and Probio–Tec ВВ–12, and also bacterial concentrate Bifilact-Pro. The fermentation parameters: the temperature 37°С, the time of the fermentation is 3 hours. The changes, taking place in the tissues under the biotechnological processing, were established with the method of the histological samples test. As the result of the conducted microstructure tests of prototypes it was determined that in the biomodification process under the influence of the propionic and bifidus bacteria marked changes occurred in the histological structure of modeling systems in the comparison with the control sample. At the same time it was ascertained that under the influence of the ferment processing a loosening of collagen fascicles happens to isolated fibrils and their fragmentation occurs. As the result, when composing protein compositions an emulsion (which is homogeneous by the structure) comes out. In the future it is recommended to use the emulsion in the receipts of boiled sausages and minced half-finished goods