NDLI: Effect of Starter Culture Addition and Processing Method on Proteolysis and Texture Profile of Traditional Dry-Fermented SausagePetrovská klobása

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Effect of Starter Culture Addition and Processing Method on Proteolysis and Texture Profile of Traditional Dry-Fermented SausagePetrovská klobása

Content Provider	Scilit
Author	Ikonić, Predrag Jokanović, Marija Petrović, Ljiljana Tasić, Tatjana Škaljac, Snežana Šojić, Branislav Džinić, Natalija Tomović, Vladimir Tomić, Jelena Danilović, Bojana Ikonić, Bojana
Copyright Year	2016
Description	Journal: International Journal of Food Properties Proteolysis and texture profile of Petrovská klobása, made with addition of starter culture, were investigated during the ripening in different conditions (traditional versus industrial). Due to intensive degradation of myofibrillar proteins, significant increases of non-protein nitrogen and free amino acids nitrogen contents were registered in all samples. Similar proteolytic changes were found in both starter and non-starter sausages, but were more pronounced in samples ripened in industrial room. In relation to ripening conditions hardness and chewiness differed significantly, while starter culture had significant effect only on hardness of sausages processed in industrial room.
Related Links	https://www.tandfonline.com/doi/pdf/10.1080/10942912.2015.1089280?needAccess=true
Ending Page	1937
Page Count	14
Starting Page	1924
ISSN	10942912
e-ISSN	15322386
DOI	10.1080/10942912.2015.1089280
Journal	International Journal of Food Properties
Issue Number	9
Volume Number	19
Language	English
Publisher	Informa UK Limited
Publisher Date	2016-05-26
Access Restriction	Open
Subject Keyword	Journal: International Journal of Food Properties Agriculture and Animal Production Dry-fermented Sausage Ripening Conditions Starter Culture
Content Type	Text
Subject	Food Science

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