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SEPTEMBER 2011 (published: 01.09.2011)
Number 2(12)
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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.
Keywords: transglutaminase, trimming, fermentation, temperature
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
The influence of different temperatures of fermentation on restructured semi-finished “economy class” products with transglutaminase application production
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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Read the full article
Keywords: transglutaminase, trimming, fermentation, temperature
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License