Enzymy w przetwórstwie mięsa

• Autorzy: Hać-Szymańczuk E , Ziarno M

Warianty tytułu

EN

Enzymes in meat processing

• Języki publikacji: PL

Abstrakty

PL

Enzymy są ważnym dodatkiem do produktów spożywczych wpływającym na ich jakość. W artykule przedstawiono charakterystykę wybranych enzymów naturalnie występujących w tkance mięśniowej, mających związek z procesem dojrzewania mięsa oraz egzogennych (pochodzenia mikrobiologicznego i roślinnego), dodawanych w postaci preparatów enzymatycznych. Najefektywniejsze wykorzystanie enzymów jako dodatków w przetwórstwie jest możliwe przez nacieranie powierzchni mięsa, marynowanie, nastrzyk i rozpylanie. Omówiono enzymy uczestniczące w przemianach białek (proteazy, peptydazy), lipidów (lipazy) oraz oksydoreduktazy, glutaminazy i transglutaminazy. Omówiono także praktyczne zastosowanie enzymów i preparatów enzymatycznych do tenderyzacji mięsa, kształtowania smaku, zapachu oraz dojrzewania i kształtowania struktury produktów mięsnych.

EN

Enzymes are important additives to food products, contributing to their quality. The article presents the characteristics of the selected enzymes, being naturally found in muscle tissue, associated with the aging process and of exogenous ones (microbial and plant origin), added in a form of enzyme preparations. The most effective utilization of enzymes as processing additives, is possible by rubbing, pickling , injection, and spraying the meat. The enzymes involved in the metabolism of proteins (proteases, peptidases), lipids (lipases) and oxidoreductase, glutaminase and transglutaminase are discussed. The practical application of enzymes and enzyme preparations for tenderizing meat, flavor formation and maturation and development of the structure of meat products are also discussed.

Słowa kluczowe

PL

enzymy mięsa; preparaty enzymatyczne; dojrzewanie; przetwórstwo mięsa; mięso

EN

meat enzymes; enzymatic preparations; aging; meat processing; meat

• Wydawca: Wydawnictwo SIGMA-NOT
• Czasopismo: Przemysł Spożywczy
• Rocznik: 2013
• Tom: T. 67, nr 5
• Strony: 26--30
• Opis fizyczny: Bibliogr. 36 poz.

Twórcy

autor

Hać-Szymańczuk E

• Wydział Nauk o Żywności, SGGW w Warszawie

autor

Ziarno M

• Wydział Nauk o Żywności, SGGW w Warszawie

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