Influence of microbial enzyme preparation upon hydrophilic properties of meat raw materials from big ruminants
2002
Kuzelov, A. | V"lkova-Jorgova, K. | Vasilev, K. (Vissh Institut po Khranitelna i Vkusova Promishlenost, Plovdiv (Bulgaria))
The influence of microbial enzyme preparation from Streptomyces Sp. 82 upon hydrophilic properties of low-functional meat raw materials from big ruminants has been stydied. The changes in water-holding and water-absorbing ability of muscle tissue, as well as the solubility of myofibrillar proteins have been examined. The changes in water-holding and water-absorbing ability of muscle tissue, as well as the solubility of myofibrillar proteins have been examined. It has been established that the proteolytic enzyme preparation decreases the quantity of the separating water during m. Supraspinatus post mortem pressing, increases the water-absorbing ability of the muscle tissue from big ruminants and increases the solubility of myofibrillar proteins.
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Эту запись предоставил Institute of Agricultural Economics