Colagenase Enzyme Influence Upon Structural – Mechanical Properties of Meat Cans

  • Aco Kuzelov
  • Dijana Trajcova
  • Natalija Markova
  • Biljana Balabanova

Abstract

The investigations have been done by using enzyme preparation andcollagenase activity, obtained on the basis of Streptomyces candidus 91 enzymecomplex. Collagenase enzyme preparation’s infl uence has been studied upontechnological and organoleptic properties of beef and pork cans. The changesin elasticity, structure and plasticity, as well and organoleptic properties have been investigated. It has been established that the collagenase enzymepreparation improves the structural-mechanical properties and the organolepticcharacteristics of the ready product.
Published
May 16, 2013
How to Cite
KUZELOV, Aco et al. Colagenase Enzyme Influence Upon Structural – Mechanical Properties of Meat Cans. Journal of Agriculture and Plant Sciences, [S.l.], v. 7, n. 1, p. pp.49-56, may 2013. ISSN 2545-4455. Available at: <http://js.ugd.edu.mk/index.php/YFA/article/view/466>. Date accessed: 02 july 2020.
Section
Articles

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