Functional and technological indicators of fermented minced meat

Autor:	Mars Khayrullin, Oksana Zinina, T. Bychkova, Maksim Rebezov, O. Neverova
Rok vydání:	2020
Předmět:	Chemistry food and beverages Fermentation Food science
Zdroj:	IOP Conference Series: Earth and Environmental Science. 548:082010
ISSN:	1755-1315 1755-1307
DOI:	10.1088/1755-1315/548/8/082010
Popis:	Enzymatic processing of raw meat is a promising technique for balancing its properties. The paper presents the results of a study of the functional and technological parameters of minced meat subjected to enzymatic treatment with transglutaminase and sequential treatment with pepsin and transglutaminase. The object of the study is beef with a connective tissue content of 20%. The highest values of moisture-binding, water-holding abilities and product yield after heat treatment were established for a test sample of minced meat with sequential treatment with pepsin and 0.3% transglutaminase. According to the results of the studies, it can be concluded that low-grade beef should be treated first with a proteolytic enzyme to soften the connective tissue, and then with transglutaminase for better binding and retention of moisture.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::12ded60f17bbb7c09b1b1cef5d414970 https://doi.org/10.1088/1755-1315/548/8/082010 Zobrazit plný text záznamu