Work

The Effect of Hydrolysis of the Enzyme Protepsin on the Ph and Moisture Binding Capacity of Second-rate Beef

Year: 2022

Type: article

Abstract: The growing consumer demand for functional products stimulates the development of meat products. For the production of meat products with improved organoleptic indicators, it is necessary to introduce such measures as the use of raw materials with improved physicochemical, functional-technological and structuralmechanical characteristics, and the improvement of technological processes. The purpose of this work is to study the effect of protepsin enzyme hydrolysis on the physicochemical and functional-technological indices of beef of the 2nd grade with the help of Protepsin, an enzyme preparation of animal origin.

Source: The Journal of Almaty Technological University

DOI: 10.48184/2304-568x-2022-1-97-101

Authors: Y. M. UZAKOV, A. N. YESSENGAZIYEVA, L. A. KAIMBAYEVA, I. M. CHERNUKHA, M. A-A. KALDARBEKOVA, M. O. KOZHAHIEVA

Institutions: Almaty Technological University, Kazakh National Agrarian Research University, Gorbatov's All-Russian Meat Research Institute

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: diamond

OpenAlex ID: W4281735781

FWCI: 0.52

Cites: 7

Cited by: 4

Related to: 10