Abstract
The article substantiates the relevance of the use of collagen-containing concentrate in the production of cottage cheese products for sports nutrition. The inclusion of cottage cheese products with a high content of collagen in the diet of athletes helps to strengthen the cartilage tissue of joints, improve the restoration of connective tissue of the ligamentous apparatus and reduce the pain threshold by increasing collagen production. Based on the study of the chemical composition of secondary products of the poultry processing industry, such chicken parts as skin, bone tissue and paws were selected to obtain a collagen-containing concentrate. A method for producing a dry collagen-containing concentrate has been developed. To obtain a collagen-containing concentrate, a method based on an enzymatic process using the papain enzyme for the hydrolysis of raw materials was chosen. This method allows you to preserve the biological value of collagen due to the gentle processing of raw materials. As a result of experimental studies, it was found that the collagen-containing concentrate contains polyunsaturated omega-3, omega-6 and omega-9 fatty acids with antioxidant properties. The result of the study of nutritional and biological value confirms the validity of the use of collagen-containing concentrate in the production of cottage cheese product for sports nutrition. A curd product enriched with collagen can be intended not only for athletes, but also for people who play sports for recreational purposes.