The influence of colagenaza enzyme upon structural mechanical properties of meat cans

Kuzelov, Aco and Naseva, Dijana and Markova Ruzdik, Natalija and Balabanova, Biljana (2007) The influence of colagenaza enzyme upon structural mechanical properties of meat cans. Годишен зборник 2007, Yearbook, XII. pp. 49-56. ISSN 1409-987X

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Abstract

The investigations been done by using enzyme preparation and collagenaze activity, obtained on the basic of Steptomyces candidus 91 enzyme complex. The influence of the collagenase enzyme preparation upon technological and organoleptic propreties of meat cans beef and pork has been studied. The changes in elasticity, structure and plasticity, as well and organoloptic propreties have been investigate. Is has been established that the collagenase enzyme preparation improves the structural-mechanical propreties and the organoleptic characteristics of the ready product.

Item Type: Article
Subjects: Agricultural Sciences > Animal and dairy science
Divisions: Faculty of Agriculture
Depositing User: Natalija Markova Ruzdik
Date Deposited: 22 Jan 2013 09:36
Last Modified: 23 Feb 2015 12:47
URI: http://eprints.ugd.edu.mk/id/eprint/4838

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