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.

References

Aleksandrova, N., Gorinov Y., Marinova P. (1999): Post mortem properties of meat from calves of different breeds, Kostinbrod, Bulgaria.

Gorgiev P, Todorinov S, Tančev S (1989): Matematiko statisticeski metodi v tehnologičnite izsledvanija, Selskostopanska nauka 25, 1100.

Kretzschmar U. (1995): Functional characteristics of sarcoplasmatic proteins, Fleicshwirtschaft, 78, 657.

Kuraishi C., Sakamoto J., Soeda T. (1998): Anwendung von Transglutaminase fur die Flaischverartbeitung, Fleicshwirtschaft, 78, 657.

Margander, K., (1995): Collagen proteins as aids to improve the technological and sensory characteristics of meat products and ready meals, Fleicshwirtschaft, 75(11): 1286-1287.

Tančev, S., Gorov, I., Conev, C., Todorinov, S., (1978): Senzoren analiz i atestacija na hranitelnite produkti, Tehnika Sofi ja ,169-173.

Velkova Jorgova, K., Dimitrov, D., Dančev, S., (2000): Struktura na kolagena i konzistencija na mesoto, Plovdiv.

Published
2013-05-16

Most read articles by the same author(s)

1 2 > >>