Substantiation of conditions for biomodification of the muscle tissue of sea cucumber in preparation of mayonnaise sauces

Abstract

Conditions for biomodification of the muscle tissue of sea cucumber are substantiated to reduce the portion of unprocessed raw material in the final product - sauce. For this purpose, enzymatic hydrolysis of the tissue with proteases Protamex and CelloLux is applied before the main processing. Effect of these enzymes on structural and mechanical properties of the final product is defined, as well as the effect of stabilizers. Rational concentrations of enzymes are determined for the final products with certain viscosity.

Keywords

• cucumaria japonica
• biomodification
• viscosity
• cucumaria japonica
• hydrolysis
• digestibility
• enzyme
• collagen
• hexosamine
• mayonnaise sauce