Key words: collagen containing materials, microorganism, complex food supplement

______ ____________________Техникалық ғылымдар 
270 
The extent of microbial contamination and composition of microbial flora reflect the standard hygiene 
of meat [6,7]. 
In the course of hazard identification and assessment, as a result of processes such as animal 
slaughtering, transportation, and the process of receiving raw materials and separating meat from 
tendons, the degree of penetration of microorganisms into the raw materials increases as the indirect 
surfaces of the raw materials increase [8,9]. 
That is why, before subjecting raw materials containing collagen to enzymatic hydrolysis, it is 
necessary to reduce the microflora of the raw materials to the norm. 
In addition, the shelf life of the manufactured product is directly related to the high 
requirements for the initial contamination of meat raw materials [10,11]. 
During heat treatment up to 68 ... 72 °C, up to 99% of microorganisms can be killed [12], but 
in order to preserve the quality of the product at a high level without protein denaturation, enzymatic 
hydrolysis is carried out at 37 °C according to enzyme activity in soft technology, and drying is carried 
out in a lyophilic dryer at 37 °C, so it is initially sanitary. cleaning from microorganisms was found to 
be the main task. 
The production of practically all types of food products is based on a combination of various 
types of processing, the purpose of which is to ensure maximum sanitary and hygienic safety, shelf life 
and favorable organoleptic properties. However, it is known that there is an inverse correlation 
between the intensity of technological processing, which guarantees the inhibition of unwanted 
microflora, and the safety of nutrients in the finished product. Ensuring the sanitary well-being of 
production often involves the use of harsh, extreme conditions of technological processing. However, 
such conditions (high temperature and pressure, use of acids during pickling and preservation, etc.) 
often negatively affect quality [13]. 
Thus, food producers face an important task - to produce a product that preserves all macro- 
and micronutrients to the maximum extent, and at the same time guarantee the quality and safety of 
this product for the health of consumers. 
Developed for different types of food production and modes of its storage, complex food 
additives of the "PRAM" series contain in different concentrations: humectant additives (propylene 
glycol and glycerin), which regulate the activity of water in the product and in the package, citric acid, 
which regulates pH, and plant extracts, which show antiseptic Properties of spoilage microorganisms 
for the corresponding food production [14].
The use of food additives as a barrier eliminates the source of microbial contamination of raw 
materials. Taking into account that it destroys microorganisms as much as possible without destroying 
the structure of raw materials containing collagen, PRAM complex food mixture consisting of 
propylene glycol, citric acid and plant extracts with antimicrobial properties was selected. 

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