Effect of starter culture on proteolytic changes during processing of fermented beef sausages
Authors:
- K. CandoganKCK. Candogan
- F.B. WardlawFWF.B. Wardlaw
- James C. ActonJAJames C. Acton
- 1 October 2009
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 116 (3) , 731-737
Abstract
No abstract availableKeywords
This publication has 23 references indexed in Scilit:
- Proteolytic and lipolytic starter cultures and their effect on traditional fermented sausages ripening and sensory traitsFood Microbiology, 2008
- Biochemical and sensory characteristics of traditional fermented sausages of Vallo di Diano (Southern Italy) as affected by the use of starter culturesMeat Science, 2007
- Sensory improvement of dry-fermented sausages by the addition of cell-free extracts from Debaryomyces hansenii and Lactobacillus sakeiMeat Science, 2006
- Free amino acids and proteolysis involved in ‘salchichon’ processingFood Control, 2000
- CHANGES IN NITROGEN FRACTIONS AND FREE AMINO ACIDS DURING RIPENING OF SPANISH DRIED BEEF “CECINA”Journal of Muscle Foods, 1998
- Effect of processing conditions on proteolysis and taste of dry-cured sausagesZeitschrift Für Lebensmitteluntersuchung Und -Forschung A, 1997
- Effect of the addition of pronase E on the proteolysis in dry fermented sausagesMeat Science, 1993
- Study of proteolysis during the processing of a dry fermented pork sausageMeat Science, 1991
- Nonprotein Nitrogen (NPN) and Free amino acid contents of dry, fermented and nonfermented sausagesMeat Science, 1990
- Analysis of proteolysis and protein insolubility during the manufacture of some varieties of dry sausageMeat Science, 1990