RESEARCH AND DEVELOPMENT OF TECHNOLOGY FOR PRODUCTION OF CANNED FOOD USING ENZYME PREPARATION OF ANIMAL ORIGIN

Aleksandr Lukin,Gulshod Khamraeva,Natalya Zhuravleva

doi:10.15414/jmbfs.2021.10.4.577-580

Aleksandr Lukin, Gulshod Khamraeva + Show 1 more

Open Access

https://doi.org/10.15414/jmbfs.2021.10.4.577-580

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Abstract

The study aims to see into the possibility of using an enzyme preparation of animal origin in canned food production technology. The technology and formula for the production of canned “Tomato and Beef Sauce” was developed. Beef of the second grade and the enzyme preparation Protepsin were used as raw materials. The effect of Protepsin on the functional and technological properties of the second grade beef was studied. The introduction of Protepsin into the meat system increased the water-binding and water-holding capacity, as well as the hydration of proteins due to the partial hydrolysis of proteins, including connective tissue, which led to an increase in functional groups and loosening of the protein structure, an increase in the immobilized moisture in meat and the penetration degree. The choice of a thickening agent in production technology for canned “Tomato and Beef Sauce” was also justified.

Highlights

Enzymes are used in various industries, which is explained by well-known advantages of biocatalytic processes, namely high speed of reactions, their mild course, selectivity and specificity of action on various substrates, low consumption, the possibility of bringing them into widespread use owing to good adaptability to traditional technologies, and so on (Ashei et al, 2006; Rivier and Sadoc, 2007; Tavano et al, 2018)
The study aims to see into the possibility of using an enzyme preparation of animal origin in canned food production technology
The introduction of Protepsin into the meat system increased the water-binding and water-holding capacity, as well as the hydration of proteins due to the partial hydrolysis of proteins, including connective tissue, which led to an increase in functional groups and loosening of the protein structure, an increase in the immobilized moisture in meat and the penetration degree

Summary

Introduction

Enzymes are used in various industries, which is explained by well-known advantages of biocatalytic processes, namely high speed of reactions, their mild course, selectivity and specificity of action on various substrates, low consumption, the possibility of bringing them into widespread use owing to good adaptability to traditional technologies, and so on (Ashei et al, 2006; Rivier and Sadoc, 2007; Tavano et al, 2018). The study aims to see into the possibility of using an enzyme preparation of animal origin in canned food production technology. Beef of the second grade and the enzyme preparation Protepsin were used as raw materials.

Results

Conclusion