Application of the papain enzyme in meat products technology

Abstract

The production of enzyme preparations occupies one of the leading places in modern biotechnology and belongs to industries whose production volume is constantly growing, and the scope of application is expanding. Therefore, it is advisable to use enzymes for various industrial processes from an economic and technological standpoint. The main purpose of the study is to examine the chemical composition and activity of the enzyme preparation papain with subsequent use in the technology of meat products production to increase the biological value and improve the functional and technological properties of the finished product. The following research methods were used to solve these problems: moisture content – by drying the sample to a constant mass; fat content – by the Soxhlet method; ash content – by the generally accepted weight method; protein content – by the Kjeldahl method; papain activity was determined by a method based on the spectrophotometric determination of the number of proteolysis products under the action of an enzyme. Based on the results of the analysis of literature sources and own studies, the prospects of the research and use of enzymes and enzyme preparations obtained on their basis in the food industry are demonstrated, since this contributes to improving the quality of finished products and the level of greening of production, more rational use of raw materials and material resources. As a result of a study of the chemical composition, it was determined that the enzyme papain has a high protein content of 87.44%, so it has a broader effect on meat proteins. During the studies, the dependence of papain activity on the pH of the medium, temperature, sodium chloride and enzyme concentrations was investigated. The results of the conducted studies demonstrated that papain shows the greatest activity in the pH range of 5.5-6.0. The enzyme has a maximum collagenase activity of PH 6.0 and at a temperature of 50-60°C. The obtained results allow expanding the range of meat products, increasing the nutritional and biological value of raw materials, and obtaining a finished product with high organoleptic parameters