Changes in functional and technological indicators of african ostrich meat under the action of vegetable enzymes in the composition of salting brine

Abstract

The paper considers such tasks as the selection of a promising enzyme preparation and giving it characteristics; substantiation of rational doses of enzyme introduction into whole muscle products from ostrich meat; study of the influence of fermentation, salting and machining on the functional and technological properties of ostrich meat.

On the basis of complex researches the expediency and practically proved expediency of use of the enzyme papain as a part of brines for injection molding at production of ham products from ostrich meat is scientifically proved and practically proved.

The functional and technological properties of ham made from African ostrich meat made in Ukraine have been studied. The results of studies of the effect of enzymatic proteolysis of ostrich meat with papain on the technological parameters of raw materials are presented. The introduction of the optimal amount of brine in the meat, which allows to increase the yield and improve the totality of the finished product.

Under the influence of papain, the meat acquires a tender soft texture and pleasant taste, due to the hydrolytic changes of proteins and the accumulation of their breakdown products, which are precursors of substances that subsequently give high flavoring properties to the finished product.

The use of modern biotechnological methods that enhance technological processes and improve such quality indicators as tenderness, juiciness, taste and aroma, open up opportunities to expand the range and increase the production of ostrich meat products.