16 2017 FOOD getrennt werden kann. Dies verbessert beim Herstellen von Fleischextrakt die Ausbeute. Enzyme und Fleischverarbeitung Alle diese natürlichen oder technologischen Abläufe verändern die bindegewebsbedingte Zähigkeit noch nicht in gewünschtem Maße. Dazu sind weitere Prozesse erforderlich, wie das Erhitzen, Einlegen in Milch- oder Essigsäure oder das Reifen von rohen Fleischprodukten wie Rohwurst. Der gezielte Einsatz von Enzymen bei der Wurstherstellung ist heute Standard. Auf diesem Weg befindet sich die Transglutaminase. Sie ist ein bedeutsames Enzym insbesondere beim Herstellen von Kochschinken und restrukturiertem Fleisch. Die Transglutaminase katalysiert das Verbinden der Proteinfasern an der Stelle der freien Aminogruppen. So entsteht ein Netzwerk, das die Struktur verbessert. Damit hat sie die Rolle eines „Klebemittels“ für eiweißreiche Lebensmittel. Es kann die Fleischstruktur (z. B. PSE, Schinken) verbessern, sowie ein „Steak” aus Fleischstücken zusammenstellen und verkleben. Zu den Enzymen, die im Fleisch und anderen Lebensmitteln uneranimals Continued from page 15 In the interest of animal welfare, this should suffer from stress before they are slaughtered, the effects on glycolytic enzymes can be determined. The development of characteristics of PSE (pale, soft, exudative) or DCB (dark cutting beef) meat is supported. ATPase decomposes adenosine triphosphate; once 80% of its original content in the flesh is split, rigor mortis begins. For the maturing of the meat during the han-ging process, all the necessary enzymes can be found in the muscle. The loosening of the muscle tissue and the destruction of protein structures occur through cathepsins, calpains and calpases, as well as collagenases, which cleave the peptide bonds. This produces pep-tides and amino acids. Other enzymes cleave nucleotides and form extractive substances that form the meat’s flavour and aroma. It is also possible to introduce enzymes (e.g. the plant enzyme papain) into the blood vessels of the animal before slaughtering. This causes the dissolution of the muscle fibre composite, which causes tenderizing and the increase in the water binding capacity. only be carried out after the animal has been anaesthetized. Post-mortal injection can also be performed. Tumbling is another way to improve the distribution of enzymes in the meat. Using the enzyme thermitase, meat can be detached from the bone in such a way that it can be separa-ted centrifugally. This improves the yield when preparing meat extract. Enzymes and meat preparation All these natural or technological processes still fall short of altering the toughness caused by connective tissue to the extent desired. For this, further processes are required, such as heating, feeding in milk or acetic acid, or ripening raw meat products such as raw sausage. The targeted use of enzymes in sausage produc-tion is now standard practice. This is how the transglutaminase is located. It is an important enzyme, especially in the production of cooked ham and restructured meat. The transglutami-nase catalyses the bonding between the protein fibres and the free amine groups. This creates a network that improves the structure. It has the Für das Reifen des Fleisches während des Abhängens finden sich im Muskel alle notwendigen Enzyme. / For the maturing of the meat during the hanging process all the necessary enzymes are present in the muscles. LEBENSMITTEL Foto: Colourbox.de
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