Enzyme preparations in the technology of whole muscle turkey products

Abstract

The article presents a study of the effects of the enzyme preparations of protepsin, bromelain, and therizine on the quality characteristics of whole muscle turkey products. A technology has been developed and the enzyme preparations used in the production of whole muscle turkey products have been substantiated. Based on sensory and physicochemical studies, the optimal recipe composition of the product has been proposed. The quality regularities of whole muscle turkey products with respect to the enzyme preparation have been determined. The comparative study of technological parameters, affecting the enzymatic activity, has found that the Protepsin enzyme preparation was optimal for the production of whole muscle turkey products. There have been established proper ripening time for the raw material (12 hours) and the concentration of the enzyme preparation in an amount of 0.2% of the process weight, which made it possible to reduce the technological time of manufacturing whole muscle products by 20%, increase the yield of the finished product by 13%, and reduce the production costs by 13.9%.