RESEARCH AND DEVELOPMENT OF TECHNOLOGY FOR PRODUCTION OF CANNED FOOD USING ENZYME PREPARATION OF ANIMAL ORIGIN

A. Lukin, G. Khamraeva, N. Zhuravleva
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引用次数: 1

Abstract

The study aims to see into the possibility of using an enzyme preparation of animal origin in canned food production technology. The technology and formula for the production of canned “Tomato and Beef Sauce” was developed. Beef of the second grade and the enzyme preparation Protepsin were used as raw materials. The effect of Protepsin on the functional and technological properties of the second grade beef was studied. The introduction of Protepsin into the meat system increased the water-binding and water-holding capacity, as well as the hydration of proteins due to the partial hydrolysis of proteins, including connective tissue, which led to an increase in functional groups and loosening of the protein structure, an increase in the immobilized moisture in meat and the penetration degree. The choice of a thickening agent in production technology for canned “Tomato and Beef Sauce” was also justified.
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动物源性酶制剂罐头生产技术的研究与开发
本研究旨在探讨在罐头食品生产技术中使用动物源性酶制剂的可能性。研制了“番茄牛肉酱”罐头的生产工艺和配方。以二级牛肉和蛋白酶制剂Protepsin为原料。研究了蛋白蛋白酶对二级牛肉功能和工艺性能的影响。Protepsin的引入提高了肉类体系的水结合和持水能力,同时由于蛋白质(包括结缔组织)的部分水解导致蛋白质的水化,导致功能基团增加和蛋白质结构松动,肉中固定水分和渗透程度增加。对“番茄牛肉酱”罐头生产工艺中增稠剂的选择也进行了论证。
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