The influence of different temperatures of fermentation on restructured semi-finished “economy class” products with transglutaminase application production Scientific journal NRU ITMO Series Processes and Food Production Equipment

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SEPTEMBER 2011 (published: 01.09.2011)

Number 2(12)

Home > Issue > The influence of different temperatures of fermentation on restructured semi-finished “economy class” products with transglutaminase application production

UDC 664

The influence of different temperatures of fermentation on restructured semi-finished “economy class” products with transglutaminase application production

Domorackyi S. S., Kutsakova V. E., Ishevskii A.L.

Transglutaminase is used as a basic component in restructured semi-finished products from pork trimming production. Nowadays the fermentation process is carried out in the range of temperatures between 4 and 7 0С. In the present study the information about traditionally used temperatures was specified and investigation of another temperatures influence on fermentation optimal time was conducted.
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Keywords: transglutaminase, trimming, fermentation, temperature

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