СОВРЕМЕННЫЕ ТЕХНОЛОГИИ ИНТЕНСИФИКАЦИИ ФЕРМЕНТАТИВНЫХ ПРОЦЕССОВ В МЯСНОЙ ПРОМЫШЛЕННОСТИ

Ферментативные реакции играют ключевую роль в трансформации мышечной ткани в мясо и формировании показателей качества мясных продуктов. Постмортемные процессы гликолиза, протеолиза и липолиза, опосредованные действием эндогенных ферментов – кальпаинов, катепсинов, аминопептидаз и липаз, определяют текстуру, цвет и вкусо-ароматические характеристики продукции. Дополнительная модификация белково-липидного матрикса обеспечивается ферментами стартовых культур, а также экзогенными протеазами растительного происхождения, применяемыми для регулирования структурных и сенсорных свойств. Их активность способствует накоплению свободных аминокислот, пептидов и летучих соединений, формирующих характерный профиль вкуса и аромата. Однако естественная скорость ферментативных реакций и сложность их контроля, обусловленные влиянием pH, температуры, содержания соли и водной активности, требуют применения методов управляемой интенсификации.

В обзоре обобщены современные достижения в области инновационных технологий, направленных на ускорение и оптимизацию ферментативных процессов в мясной промышленности. Рассматривается влияние ультразвука (US), импульсных (PEF) и умеренных электрических полей (MEF), высокогидростатического давления (HHP) и сверхкритического CO₂ (SC-CO₂) на активацию протеаз, повышение проницаемости тканей и модуляцию ферментативной активности. Подчёркивается, что интеграция неферментативных методов интенсификации с традиционными технологиями ферментации и созревания открывает возможности сокращения производственного цикла, повышения стабильности качества и расширения ассортимента функциональных мясных продуктов. Представленные обобщения формируют теоретическую основу для разработки научно обоснованных программ модернизации процессов ферментации и созревания в мясной промышленности.

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