some nutritional, technological and environmental advances in the use of enzymes in meat products一些营养、技术和环境的进步在肉制品中酶的使用.pdfVIP

SAGE-Hindawi Access to Research Enzyme Research Volume 2010, Article ID 480923, 8 pages doi:10.4061/2010/480923 Review Article Some Nutritional, Technological and Environmental Advances in the Use of Enzymes in Meat Products ´ ´ ´ Anne y Castro Marques, Mario Roberto Marostica Jr., and Glaucia Maria Pastore School of Food Engineering, University of Campinas, Monteiro Lobato st., 80, 13083-862 Campinas, SP, Brazil ´ ´ Correspondence should be addressed to Mario Roberto Marostica Jr., mmarostica@ Received 11 June 2010; Revised 31 August 2010; Accepted 14 September 2010 Academic Editor: Cristina M. Rosell Copyright © 2010 Anne y Castro Marques et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. The growing consumer demand for healthier products has stimulated the development of nutritionally enhanced meat products. However, this can result in undesirable sensory consequences to the product, such as texture alterations in low-salt and low- phosphate meat foods. Additionally, in the meat industry, economical aspects have stimulated researchers to use all the animal parts to maximize yields of marketable products. This paper aimed to show some advances in the use of enzymes in meat processing, particularly the application of the proteolytic enzymes transglutaminase and phytases, associated with nutritional, technological, and environmental improvements. 1. Introduction Faced with new market