NEW CHAPTER IN A BOOK: Enzymes in meat processing

Thursday, 18 March 2010 16:11

A new book about the utilisation of enzymes in food manufacture has been published. The second edition of this significant book highlights the improvement and innovation of exploiting enzymes in diverse food manufacturing processes.

Exploitation of enzymes in food industry is a growing trend as more powerful and selective enzyme products are constantly launched to the market. Enzymes are an E-codeless option to modify and improve functional, nutritional and sensory properties of food ingredients and products.

New chapters in the second edition of the book offer a review on the use of enzymes in the reduction of acrylamide, in fish processing and in non-bread cereal applications such as flour and confectionery. In addition genetic modification and protein engineering to improve yields of the desired enzymes and reduce or quench the synthesis of undesired enzymes have got two chapters.

A group of VTT researchers together with Prof. Eero Puolanne from University of Helsinki have contributed to the book by writing a chapter about enzymes in meat processing. In meat industry there are two distinct applications in which enzymes can markedly boost the manufacturing process and upgrade meats of poorer quality. These applications are tenderisation of too tough meat parts and restructuring of fresh low-value meat pieces and trimmings to higher quality steaks. The chapter gives a review of those commercially available enzymes that are already exploited in meat industry. In addition, the potential of several novel enzymes not yet marketed for meat processing use is discussed.

The book is aimed at food scientists and technologists, ingredients suppliers, geneticists, analytical chemists and quality assurance personnel.

Reference:

Lantto, R., Kruus, K., Puolanne, E., Honkapää, K., Roininen, K., Buchert, J. Chapter 12. Enzymes in meat processing. In: Enzymes in Food Technology. Whitehurst, R.J. and van Oort, M. (eds). Wiley-Blackwell. Chichester, West Sussex, UK, 2nd ed., 2010, pp. 264–291.

Contact persons:

Raija Lantto, This e-mail address is being protected from spambots. You need JavaScript enabled to view it
Senior Research Scientist
Tel. +358 20 722 4411

Kaisu Honkapää, This e-mail address is being protected from spambots. You need JavaScript enabled to view it
Research Scientist
Tel. +358 20 722 4025