ỨNG DỤNG ENZYME PROTEASE LÀM TĂNG GIÁ TRỊ SINH HỌC CỦA PROTEIN TRONG CÁC SẢN PHẨM CHẾ BIẾN TỪ THỊT LỢN

Abstract

Proteases are enzymes that decompose proteins into low-molecules products and
amino acids. The study showed that using Protease Enzyme (PRT-01/powder) in pork
processing can improve nutriton values, colors and tastes of the final products, as well
as to ensure the health for users working in the intensive environment. Examining on
the ratio and time of protease enzymes used in pork processing indicated that the most
effective ratio of protease enzyme was 0.50% and the marinating duration was 30 minutes
for the most suitable sensory quality. At the indicated ratio and duration, the content
of 8 essential amino acids increased by 2 times in comparing with none-protease
products.