Open AccessSubstantiation of conditions for biomodification of the muscle tissue of sea cucumber in preparation of mayonnaise sauces
Author(s) -
Слуцкая Татьяна Ноевна,
Чернова Евгения Владимировна,
Вишневская Татьяна Ивановна
Publication year - 2016
Publication title -
izvestiâ tinro/izvestiâ tihookeanskogo naučno-issledovatelʹskogo rybohozâjstvennogo centra
Language(s) - English
Resource type - Journals
eISSN - 2658-5510
pISSN - 1606-9919
DOI - 10.26428/1606-9919-2016-184-295-303
Subject(s) - proteases , chemistry , sea cucumber , enzymatic hydrolysis , raw material , enzyme , hydrolysis , food science , biochemistry , viscosity , organic chemistry , materials science , biology , composite material , ecology
Conditions for biomodification of the muscle tissue of sea cucumber are substantiated to reduce the portion of unprocessed raw material in the final product - sauce. For this purpose, enzymatic hydrolysis of the tissue with proteases Protamex and CelloLux is applied before the main processing. Effect of these enzymes on structural and mechanical properties of the final product is defined, as well as the effect of stabilizers. Rational concentrations of enzymes are determined for the final products with certain viscosity.