Detection of some microbial enzymes in curing solution and chemical description of meat during the curing process
El - Fadaly, H.; M. Hamed ; M. Kassem and F. Hassan
DETECTION OF SOME MICROBIAL ENZYMES IN CURING SOLUTION AND CHEMICAL DESCRIPTION OF MEA T DURING THE CURING PROCESS
El - Fadaly, H.; M. Hamed ; M. Kassem and F. Hassan
*Agric Miocrobiol. Dept. and Food industries Dept**, Faculty of Agric., Mansoura University, Mansoura Egypt.
Abstract
The total bacterial count, lipolytic and proteolytic bacteria were examined in immersing solution during ten days of curing process of meat. Some of chemical changes of immersed meat were also traced during the process. Total solid compound, NaCl, moisture, water holding capacity, as well as meat tenderness were also tested. Total nitrogen and non-protein nitrogen were all determinedmeat samples. Optained results showed the superiority off proteolytic bacteria over the other bacterial groups in the curing solution. The proteolytic and lipolytic enzymes were determined in curing solution and the relation between both of them was also calculated, both meat tenderness and NaCl concentration gradually increased up to the end of the process. On the other hand, data showed slow decrease of free amino nitrogen and non-protein nitrogen of meat.