The aim of this study was to determine effect of replacing the phosphates by the preparations containing transglutaminase enzyme on the quality of cooked ham. Accepted factors of technological variability, preparation raw material (in whole or in muscle trimmings) below, the curing brine injection level (30 or 40%) and two types of enzyme transglutaminase preparations slightly differentiate sensory desirability, but also physical and chemical properties of cooked hams. In spite of the transglutaminase preparations used in the experiment the reduction of cooking loss was not significantly affect and the improving the tastiness, their technological usefulness in cooked ham production is satisfactory. The beneficial effect of the impact of transglutaminase preparations can be particularly seen in the case of products derived from trimmings. Thanks to these preparations raw meat with less technological suitability or cooking can be used to produce high quality products.
Full text available in Polish in Adobe Acrobat format:https://www.npt.up-poznan.net/pub/art_6_81.pdf
| MLA | Pyrcz, Jan, et al. "Technologiczna przydatność preparatów transglutaminazy w produkcji szynki parzonej." Nauka Przyr. Technol. 6.4 (2012): #81. |
| APA | Jan Pyrcz, Ryszard Kowalski, Bożena Danyluk, Agnieszka Bilska (2012). Technologiczna przydatność preparatów transglutaminazy w produkcji szynki parzonej. Nauka Przyr. Technol. 6 (4), #81 |
| ISO 690 | PYRCZ, Jan, et al. Technologiczna przydatność preparatów transglutaminazy w produkcji szynki parzonej. Nauka Przyr. Technol., 2012, 6.4: #81. |
Jan Pyrcz
Instytut Technologii Mięsa
Uniwersytet Przyrodniczy w Poznaniu
ul. Wojska Polskiego 31/33
60-624 Poznań
Poland
e-mail: jan.pyrcz@up.poznan.pl