ANALYSIS OF PROTEOLYSIS AND PROTEIN INSOLUBILITY DURING THE MANUFACTURE OF SOME VARIETIES OF DRY SAUSAGE

被引：88

作者：

ASTIASARAN, I

VILLANUEVA, R

BELLO, J

机构：

[1] Department of Food Science, Faculty of Pharmacy, University of Navarre

来源：

MEAT SCIENCE | 1990年 / 28卷 / 02期

关键词：

D O I：

10.1016/0309-1740(90)90035-5

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Proteolysis and protein insolubility were studied during the curing of dry sausages such as chorizo, saucisson and salami. Sausages prepared using a meat cutter showed more proteolysis and less protein insolubility in comparison to those prepared using a mincer. Insolubilisation caused a loss in both sarcoplasmic and myofibrillar solubility distinctive for each type of sausage. © 1990.

引用

页码：111 / 117

页数：7

共 20 条

[1]

[Anonymous], 1984, OFFICIAL METHODS ANA

[2]

Bello J., 1974, Anales de Bromatologia, V26, P249

[3]

Bello J., 1974, Anales de Bromatologia, V26, P195

[4]

BELLO J, 1974, 4 P INT C FOOD SCI T, V1, P113