Investigation of physical, chemical and rheological properties of meat products using ginger root

Currently, the search for new plant proteases from various sources is crucial in the development of biotechnology. Ginger (Zingiber officinale Roscoe) is of great interest for its ability to hydrolyze native collagen. To increase the effectiveness of the use of ginger proteases in food or other industries, they should be extracted and characterized. To encourage industrial use of ginger protease, it is important to extract and characterize this enzyme. The aim of the article is to study the proteolytic activity of ginger juice and its influence on the physico-chemical and rheological properties of meat products.