The prospects for the use of proteinase from Bacillus pumilus for processing raw meat

Abstract

Abstract The purpose of the work was to assess the prospects of using the microbial proteinase from Bacillus pumilus for processing meat raw materials with a high content of connective tissue fibers. This proteinase has broad substrate specificity and is capable of deep hydrolysis of proteins. The effect of protease from Bacillus pumilus on meat raw materials was studied with the prospect of using in the production technology. Proteinase is very effective at the structural elements of meat raw materials, in particular water-soluble and salt-soluble protein complexes, as confirmed by spectrophotometric studies. Enzymatic treatment with proteinase from B. pumilus destructively affects cellular structures, leads to swelling and loosening of collagen fibers. The accumulation of free amino acids was recorded during processing, the degree of hydrolysis was estimated, which amounted to an average of 15-20% depending on the type of protein fraction. The positive effect of the use of proteinase to improve the functional and technological properties of raw meat was established, which resulted in an increase in its water-binding and water-holding capacity, as well as the yield of finished products after heat treatment. Based on the results of the work, it was concluded that proteinase from B. Pumilus is promising for the processing of meat raw materials with reduced functional and technological properties, which is unsuitable for the production of meat products without additional processing.