Use of enzymes in improving the technology of moulded meat products of functional purpose

The article deals with the role of enzyme preparations in improving the production technology of moulded meat products of functional purpose. In the course of the study we determined pH in moulded products using papain and Bioprotectiv B-SF-43 enzymes. Determination of pH in moulded enzyme-treated meat products is an important step in their development because pH affects texture, flavour and product safety. Both papain and Bioprotectiv B-SF-43 enzymes can affect the acid-alkaline balance of meat, which in turn can affect the characteristics of the finished product. After treating the samples with papain and Bioprotectiv B-SF-43 enzymes, comparative pH analyses are carried out at different stages. Products treated with Bioprotectiv B-SF-43 are expected to have a more pronounced decrease in pH compared to products treated with papain alone, due to the more active enzyme complex and possible more intensive fermentation. Colour changes in moulded meat products using papain and Bioprotectiv B-SF-43 enzymes can be significant, although the effects on colour depend on enzyme concentration, exposure time and meat type. Papain causes milder changes in colour, often resulting in lightening and reduced saturation. In contrast, Bioprotectiv B-SF-43 can cause more pronounced changes due to its complex effects on proteins, carbohydrates and fats, which can lead to lightening of the meat, but the colour of the meat can be maintained for a longer period of time as a result of the antioxidant activity of the enzyme complex.

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