Scientific journal NRU ITMO
Series "Processes and Food Production Equipment"
Registration certificate ЭЛ № ФС 77 – 55245 от 04.09.2013
зарегистрировано в Федеральной службе по надзору в сфере связи, информационных технологий и массовых коммуникаций
ISSN:2310-1164

Декабрь 2014 (published: 03.12.2014)

Number 4(22)

Home > Issue > Fermenting fish trimmings using enzyme-based drug transglutaminase

UDC 639

Fermenting fish trimmings using enzyme-based drug transglutaminase

Domorackaya M.V. , Domorackyi S. S.

The article discusses the effects of different temperatures on the rate of fermentation of fish trimmings enzyme preparation Activa GS based transglutaminase. The dependence efforts gluing concentration transglutaminase and calcium Caseinate depending on the temperature of the fermentation. The necessary force bonding. It is noted that the introduction of Caseinate calcium significantly reduces the time of fermenting fish trimmings. Method for obtaining fish fillets of salmon trimmings, for the production of rolls, which allows the fast food restaurants to save on raw materials and to increase the yield.
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Keywords: the enzyme, transglutaminase, calcium caseinate, force bonding

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