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

Authors

  • Aleksandr Lukin Federal State Autonomous Educational Institution of Higher Education “South Ural State University (national research university)”
  • Gulshod Khamraeva
  • Natalya Zhuravleva

DOI:

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

Keywords:

second grade beef, enzyme preparation, canned food, production technology, food biotechnology

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.

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Published

2021-02-01

Issue

Section

Food Sciences