Application of the papain enzyme in meat products technology

Abstract

Production of enzyme preparations occupies one of the leading places in modern biotechnology and belongs to the industries whose production is constantly growing and the field of application is expanding. Various enzyme preparations are widely used in the field of nutrition, this is due to their high catalytic activity, specificity of action, the ability to carry out biochemical reactions in mild conditions. Therefore, it is advisable to use enzymes for various industrial processes, both from an economic and technological point of view. The purpose of the work was to investigate the chemical composition and the activity of papain enzyme preparation with subsequent application in technology of meat production in order to increase the biological value and improve the functional and technological properties of the finished product. The analysis of literature sources and own research shows the prospects for research and the application of enzymes and enzyme preparations based on them in the food industry, as it improves the quality of finished products and the level of greening of production, more rational use of raw materials. As a result of a study of the chemical composition, it was found that the papain enzyme has a high protein content of 87.44%, due to which it has a broader effect on meat proteins. The dependence of papain activity on the pH of the medium, temperature, sodium chloride concentration, and enzyme concentration was studied. The results of the studies showed that the highest papain activity is in the range at pH 5.5–6.0. The enzyme has a maximum collagenase activity at pH 6.0 and at a temperature of 50–60 °C.

Mathematical modelling of quality assessment of cooked sausages with the addition of vegetable additives

“…Similar attempts to conduct a similar type of modelling are described in several manuscripts, but in our opinion, they had several shortcomings; in one case, only the parameters of the standard were taken into account [29], and in the next series of experiments organoleptic evaluation was not carried out [30], and in the third case, the physical and chemical composition was investigated. Only one reference parameter was taken into account [31].…”

Modelling the centrifugal mixing process of minced meat to optimise the production of chopped meat semi-finished products

“…Taking into account equations (13)(14)(15)(16)(17)(18), we obtain the general expression of the mass transfer equation of the process under study:…”