THE STUDY OF THE ENZYME PREPARATION "PROTEPSIN" EFFECT ON SALTING OF MEAT WITH DIFFERENT QUALITY CHARACTERISTICS

Authors

  • L. Voitsekhivska Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine, Kyiv, Ukraine
  • V. Lyzova Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine, Kyiv, Ukraine
  • L. Borsolyuk Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine, Kyiv, Ukraine
  • Т. Schelckova Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine, Kyiv, Ukraine

Keywords:

enzymes, beef, pork, DFD and PSE defects, water binding capacity, the structural and mechanical properties, pH

Abstract

The using of enzyme preparation "Protepsin" for intensification the process of salting beef with DFD defects and pork with PSE defects were investigated. The time of salting beef with DFD defects is 36 hours, pork with PSE defects is 6 hours. The effects of enzyme preparation «Protepsin» on the formation of physico-chemical, rheological characteristics of meat raw materials with different quality characteristics in the process of salting were studied. It is established that due to the introduction of this drug in the process of salting raw meat is an increase in hydration properties of protein increases moisture binding capacity, improved structural-mechanical properties of meat systems.

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References

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Published

2017-06-25

How to Cite

Voitsekhivska, L., Lyzova, V., Borsolyuk, L., & Schelckova Т. (2017). THE STUDY OF THE ENZYME PREPARATION "PROTEPSIN" EFFECT ON SALTING OF MEAT WITH DIFFERENT QUALITY CHARACTERISTICS. FOOD RESOURCES, 5(08), 42–48. Retrieved from https://iprjournal.kyiv.ua/index.php/pr/article/view/226

Issue

Vol. 5 No. 08 (2017): Food Resources

Section

Технічні науки

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