Acceso abierto

Development of Sheepskin Processing Technology Using Whey

Gulzhamal Sydykova
Gulzhamal Sydykova
, 
Zauresh Smagulova
Zauresh Smagulova
 y 
Yelena Moisseyeva
Yelena Moisseyeva
   | 18 oct 2023
Fibres & Textiles in Eastern Europe's Cover Image
Acerca de este artículo
Artículo anterior
Artículo siguiente
Cite
Article Category: Research Article
Publicado en línea: 18 oct 2023
Páginas: 53 - 65
DOI: https://doi.org/10.2478/ftee-2023-0036
Palabras clave
© 2023 Łukasiewicz Research Network-Łódź Institute of Technology, published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Fig. 1.

Technological scheme for the processing of sheepskin-fur coat raw materials by the whey-salt method
Technological scheme for the processing of sheepskin-fur coat raw materials by the whey-salt method

Fig. 2.

Graph of the dependence of the shrinkage temperature of sheepskin leather tissue in the preservation process
Graph of the dependence of the shrinkage temperature of sheepskin leather tissue in the preservation process

Fig. 3.

Graph of the dependence of the moisture content of sheepskin leather tissue in the preservation process
Graph of the dependence of the moisture content of sheepskin leather tissue in the preservation process

Fig. 4.

Graph of the dependence of the pH of the aqueous extract of the leather tissue of sheepskins in the preservation process
Graph of the dependence of the pH of the aqueous extract of the leather tissue of sheepskins in the preservation process

Chemical, organoleptic, and microbiological parameters of sheepskins treated with NaCl

Name of indicator Sheepskin processing options Normative documentation on research methods
1 2 3 4
Organoleptic indicators  
Appearance The hairline of the skin is slightly damp. The skin is soft, not elastic The hairline of the skin is dry. There is some moisture at the junction of the skin and hair. The skin is elastic The hairline of the skin is dry. The skin is elastic The hairline of the skin is dry. There are places with a small touch of salt. The skin is elastic GOST 28509-90. Leather raw material. Sheepskins are undressed. Specifications
Mezdra (a layer of subcutaneous fatty tissue, meat, fat, and pieces of tendons that are removed from the skin in the process of preparatory operations) color Mezdra gray shade Mezdra light milky color Mezdra light milky color Mezdra with a milky yellow tint
Chemical indicators  
NaCl concentration, g/l 70 (20% of saturated solution) 100 (30% of saturated solution) 125 (40% of saturated solution) 150 (50% of saturated solution) GOST 13105-77 Leather raw materials. Methods for determining the components of preserving
Moisture, % 17,8 16,2 15,5 15,1 GOST 13104-77. Leather raw material. Methods for determining salt and net weight
NaCl, % 6,7 10,6 11,7 12,8 GOST 13105-77 Leather raw materials. Methods for determining the components of preserving
pH 5,4 5,1 4,9 4,7 GOST 32165-2013. Dressed fur and sheepskin skins. Method for determining the pH of an aqueous extract
microbiological indicators  
QMAFAnM, CFU/g 5×102 6×102 2×102 2×102 GOST 25311-82. Feed flour of animal origin. Methods of bacteriological analysis. GOST 26670-91. Food products. Methods of cultivation of microorganisms. GOST 10444.15-94. Food products. Methods for determining the number of mesophilic aerobic and facultative anaerobic microorganisms
Mold, CFU/g 1 Not detected Not detected Not detected
Halophiles Not detected Not detected Not detected Not detected

Organoleptic and physico-chemical parameters of combined whey

Name of indicator Combination serum options Normative documentation on research methods
1 2 3 4
Appearance and texture Homogeneous translucent liquid with the presence of a protein precipitate The determination of organoleptic indicators is carried out visually and organoleptically at a whey temperature of (22 ±2) °C according to GOST 343522017 “Whey - raw materials. Specifications»
Color Pale green
Taste and smell Characteristic of whey, sour
Mass fraction of fat, % 0,4 0,2 0,2 0,3 GOST 5867-90 “Milk and dairy products. Methods for determining fat «
Mass fraction of solids, % 5,1 5,7 5,4 5,9 GOST 33957-2016 “Whey and drinks based on it. Acceptance rules, sampling and control methods»
Density, kg/m3 1025 1024 1026 1028
Titratable acidity, °T 88 90 87 91
Active acidity, pH 3,96 3,85 3,98 3,98
Temperature, °C 6±2 6±2 6±2 6±2

Microbiological indicators of sheepskins after 5,7,10 and 15 days of preservation

Experienced options Sheepskins after preservation
QMAFAnM, CFU/g mold, CFU/g
Sheepskins after 5 days of preservation
paired 8×106 30
1 option (20%) 14×103 18
2 option (30%) 12×103 10
3 option (40%) 9×103 2
4 option (50%) 5×103 1
Control 13×103 16
Sheepskins after 7 days of preservation
1 option (20%) 3×103 18
2 option (30%) 2×103 10
3 option (40%) 1,2×103 2
4 option (50%) 1,1×103 1
Control 5×103 19
Sheepskins after 10 days of preservation
1 option (20%) 2×103 20
2 option (30%) 2×103 12
3 option (40%) 1×103 2
4 option (50%) 1×103 1
Control 3×103 20
Sheepskins after 15 days of preservation
1 option (20%) 1,1×103 24
2 option (30%) 1,3×103 13
3 option (40%) 9×102 3
4 option (50%) 5×102 2
Control 1×103 26

Microbiological parameters of combined whey

Name of indicator Norm according to normative documentation Actual performance Normative documentation on research methods
Quantity of mesophilic aerobic and facultative anaerobic microorganisms (QMAFAnM), CFU/g no more than 1×105 3,9×104 - 6,5×104 GOST 34352-2017. Whey - raw material. Specifications
Bacteria of the Escherichia coli group (Coliform bacteria) in 0.1 g not allowed not detected
Pathogenic, including salmonella in 25 g not allowed not detected
S. aureus in 0.1 g not allowed not detected
Yeast, CFU/g not allowed not detected
Molds, CFU/g not allowed not detected

Dynamics of the temperature of the leather tissue shrinkability during storage for 15 days after salting in the experimental curing mixture and in the control curing liquid

Indicators Shrinkage temperature of leather tissue by days of storage in experimental batches and control
5 days 7 days 10 days 15 days
Experimental variant 1 - (20 %) (n=8)
M 67,13 67,75 64,75 67,88
±δ 0,22 0,38 0,38 0,22
CV (%) 0,33 0,56 0,59 0,32
Experimental variant 2 - (30 %) (n=8)
M 67,25 67,88 67,13 64,13
±δ 0,38 0,22 0,22 0,22
CV (%) 0,57 0,32 0,33 0,34
Experimental variant 3 - (40 %) (n=8)
M 67,5 68,13 67,63 68,88
±δ 0,5 0,22 0,47 0,22
CV (%) 0,74 0,32 0,69 0,32
Experimental variant 4 - (50 %) (n=8)
M 66,88 63,63 68,5 66,63
±δ 0,22 0,47 0,5 0,47
CV (%) 0,33 0,74 0,73 0,71
Control (n=8)
M 67,13 62,63 62,88 62,13
±δ 0,22 0,47 0,22 0,22
eISSN:
2300-7354
Idioma:
Inglés
Calendario de la edición:
6 veces al año
Temas de la revista:
Business and Economics, Business Management, Business Informatics, Process Management, Industrial Chemistry, Cellulose, Paper and Textiles, Polymer Science and Technology, Materials Sciences, Biomaterials and Natural Materials
RSS Feed de revista