Proteolytic enzymes for improving the properties of meat products from non-traditional raw materials DOI Creative Commons
Madina Kozhakhiyeva, M. Kaldarbekova,

А. K. Kurmanbekova

и другие.

The Journal of Almaty Technological University, Год журнала: 2025, Номер 147(1), С. 63 - 70

Опубликована: Март 20, 2025

In this scientific article the influence of enzymatic treatment on quality meat products from nontraditional raw materials (camelina, horse meat, mutton, beef) was studied. Bromelain (0.5-0.2%), papain (0.1-0.3%) and ficin (0.1-0.5%) as well their combination were used enzymes. To improve functional technological characteristics, a multicomponent brine containing plant components (sea buckthorn powder, pumpkin powder goji berry extract, rosemary extract), enzymes, phosphates protein hydrolysates used. The results showed that use enzymes contributed to softening structure, improving juiciness tenderness product. most pronounced effect observed in samples treated with papain, while had greatest mutton beef. study pH dynamics without enzyme treatment, increased 6.67 after 5 days, indicating initial signs spoilage. At same time, combined application kept at stable level (6.20), which helped extend shelf life Thus, proteolytic improves texture, organoleptic characteristics properties products, can be recommended for industrial production.

Язык: Английский

Proteolytic enzymes for improving the properties of meat products from non-traditional raw materials DOI Creative Commons
Madina Kozhakhiyeva, M. Kaldarbekova,

А. K. Kurmanbekova

и другие.

The Journal of Almaty Technological University, Год журнала: 2025, Номер 147(1), С. 63 - 70

Опубликована: Март 20, 2025

In this scientific article the influence of enzymatic treatment on quality meat products from nontraditional raw materials (camelina, horse meat, mutton, beef) was studied. Bromelain (0.5-0.2%), papain (0.1-0.3%) and ficin (0.1-0.5%) as well their combination were used enzymes. To improve functional technological characteristics, a multicomponent brine containing plant components (sea buckthorn powder, pumpkin powder goji berry extract, rosemary extract), enzymes, phosphates protein hydrolysates used. The results showed that use enzymes contributed to softening structure, improving juiciness tenderness product. most pronounced effect observed in samples treated with papain, while had greatest mutton beef. study pH dynamics without enzyme treatment, increased 6.67 after 5 days, indicating initial signs spoilage. At same time, combined application kept at stable level (6.20), which helped extend shelf life Thus, proteolytic improves texture, organoleptic characteristics properties products, can be recommended for industrial production.

Язык: Английский

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