Marques Anne Y Castro, Maróstica Mário Roberto, Pastore Gláucia Maria
School of Food Engineering, University of Campinas, Monteiro Lobato st., 80, 13083-862 Campinas, SP, Brazil.
Enzyme Res. 2010 Sep 29;2010:480923. doi: 10.4061/2010/480923.
The growing consumer demand for healthier products has stimulated the development of nutritionally enhanced meat products. However, this can result in undesirable sensory consequences to the product, such as texture alterations in low-salt and low-phosphate meat foods. Additionally, in the meat industry, economical aspects have stimulated researchers to use all the animal parts to maximize yields of marketable products. This paper aimed to show some advances in the use of enzymes in meat processing, particularly the application of the proteolytic enzymes transglutaminase and phytases, associated with nutritional, technological, and environmental improvements.
消费者对更健康产品的需求不断增长，刺激了营养强化肉制品的发展。然而，这可能会给产品带来不良的感官影响，比如低盐和低磷酸盐肉类食品的质地改变。此外，在肉类行业，经济因素促使研究人员利用动物的所有部位，以最大限度地提高适销产品的产量。本文旨在展示酶在肉类加工中的一些进展，特别是蛋白水解酶转谷氨酰胺酶和植酸酶的应用，这些应用与营养、技术和环境的改善相关。
