Open AccessFunctional and technological indicators of fermented minced meat
Author(s) -
Оксана Владимировна Зинина,
Максим Ребезов,
Mars Khayrullin,
Olga Neverova,
Tatyana Bychkova
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/548/8/082010
Subject(s) - tissue transglutaminase , food science , pepsin , chemistry , fermentation , connective tissue , moisture , yield (engineering) , enzyme , biochemistry , biology , materials science , organic chemistry , metallurgy , genetics
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.