Colagenase Enzyme Influence Upon Structural – Mechanical Properties of Meat Cans

Authors

  • 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.

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Published

16.05.2013

Issue

Vol. 7 No. 1 (2007): Yearbook 2007

Section

Articles

License

The intellectual property and copyright on the original content of all scientific contributions in the published paper shall remain with the authors. Authors give permission to the JAPS owner to publish the paper. All authors agree to publish the paper under Attribution-NonCommercial-NoDerivatives 4.0 International license (CC BY-NC-ND 4.0). 

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