THE EFFECT OF HYDROLYSIS OF THE ENZYME PROTEPSIN ON THE PH AND MOISTURE BINDING CAPACITY OF SECOND-RATE BEEF
https://doi.org/10.48184/2304-568X-2022-1-97-101
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.
About the Authors
Y. M. UZAKOV
«Almaty Technological University», JSC
Kazakhstan
Kazakhstan
050012, Almaty, Tole bi str., 100
A. N. YESSENGAZIYEVA
«Almaty Technological University», JSC
Kazakhstan
Kazakhstan
050012, Almaty, Tole bi str., 100
L. A. KAIMBAYEVA
Kazakh National Agrarian Research University
Kazakhstan
Kazakhstan
050021, Almaty, 28 Abay Ave.
I. M. CHERNUKHA
The Gorbatov's All Russian Meat Research Institute
Russian Federation
Russian Federation
109316, Moscow, 26 Talalikhin Str.
M. A-A. KALDARBEKOVA
«Almaty Technological University», JSC
Kazakhstan
Kazakhstan
050012, Almaty, Tole bi str., 100
M. O. KOZHAHIEVA
«Almaty Technological University», JSC
Kazakhstan
Kazakhstan
050012, Almaty, Tole bi str., 100
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Review
For citations:
UZAKOV Y.M., YESSENGAZIYEVA A.N., KAIMBAYEVA L.A., CHERNUKHA I.M., KALDARBEKOVA M.A., KOZHAHIEVA M.O. THE EFFECT OF HYDROLYSIS OF THE ENZYME PROTEPSIN ON THE PH AND MOISTURE BINDING CAPACITY OF SECOND-RATE BEEF. The Journal of Almaty Technological University. 2022;(2):97-101. (In Kazakh) https://doi.org/10.48184/2304-568X-2022-1-97-101
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