title: ÐÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ðµ ÑÐºÐ¾ÑÐ¾ÑÑÐ¸ ÑÐµÑÐ¼ÐµÐ½ÑÐ°ÑÐ¸Ð²Ð½Ð¾Ð³Ð¾ Ð³Ð¸Ð´ÑÐ¾Ð»Ð¸Ð·Ð° Ð¼ÑÑÐ½Ð¾Ð³Ð¾ ÑÑÑÑÑ
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð±Ð°ÐºÐ°Ð»Ð°Ð²ÑÐ°
titleType: Subtitle
title: Study of the rate of enzymatic hydrolysis of meat raw materials
Creators: name: ÐÑÑÐ³Ð»ÑÐºÐ¾Ð², ÐÑÑÐµÐ¼
Publisher: name: Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³ÑÐºÐ¸Ð¹ Ð¿Ð¾Ð»Ð¸ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¸Ð¹ ÑÐ½Ð¸Ð²ÐµÑÑÐ¸ÑÐµÑ ÐÐµÑÑÐ° ÐÐµÐ»Ð¸ÐºÐ¾Ð³Ð¾
Year: 2024
Subjects: Ð¼ÑÑÐ½Ð¾Ðµ ÑÑÑÑÐµ
Ð³Ð»ÑÐºÐ¾Ð½Ð¾-Ð´ÐµÐ»ÑÑÐ°-Ð»Ð°ÐºÑÐ¾Ð½
ÑÑÐ°ÑÑÐ¾Ð²ÑÐµ ÐºÑÐ»ÑÑÑÑÑ
raw meat
glucon-delta-lactone
starter cultures

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description: This study is aimed at assessing the influence of various factors on the rate of hydrolysis of raw meat proteins during fermentation in order to optimize production conditions and improve the quality of finished products. During the study, the following tasks were solved: - analyze domestic and foreign literature on the characteristics of raw meat and existing technologies for the production of meat products; - prepare a pork delicacy by salting with the addition of starter cultures of microorganisms and glucono-delta-lactone to the curing mixture; - study the influence of starting cultures of microorganisms and glucono-delta-lactone on the organoleptic properties of the product; - determine the influence of starting cultures of microorganisms and glucono-delta-lactone on the physicochemical parameters of raw meat maturation: temperature, salt concentration, pH. The subjects of the study were raw meat using pork as an example, the enzyme glucono-delta-lactone and starter cultures of microorganisms of the Bessastart brand. The analyzed indicators of the degree of enzymatic hydrolysis of meat raw materials were: active acidity (pH), mass fraction of table salt and organoleptic indicators. Based on the results of the studies, it was proven that the enzyme glucono-delta-lactone showed better results as a catalyst for accelerating the ripening time of raw meat during pork fermentation compared to starting cultures of microorganisms. In addition to the speed of ripening, the introduction of the enzyme glucono-delta-lactone had a positive effect on the formation of organoleptic indicators. The fermented meat product using an enzyme received high marks from tasters. The use of the enzyme made it possible to reduce the concentration of table salt in the finished product. To improve the organoleptic properties of the product, accelerate the ripening time of meat and reduce the salt concentration during salting, the enzyme glucono-delta-lactone should be used.