Effect of commercial starter cultures on the myofibrillar proteins of pastirma, a Turkish dry meat product

被引：20

作者：

Aksu, MI ^{[1
]}

Aktas, N ^{[1
]}

Kaya, M ^{[1
]}

机构：

[1] Ataturk Univ, Coll Agr, Dept Food Engn, TR-25240 Erzurum, Turkey

来源：

JOURNAL OF FOOD SCIENCE | 2002年 / 67卷 / 07期

关键词：

pastirma; myofibrillar proteins; starter culture; proteoliytic activity; NPN; meat product;

D O I：

10.1111/j.1365-2621.2002.tb08774.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effect of 3 different commercial starter cultures (Staphylococcus carnosus, Staphylococcus carnosits + Lactobocillus pentosus and Staphylococcus xylosus + Lactobacillus sakei on the myofibrillar proteins of pastirma was investigated. It was observed that using commercial starter cultures In pastirma manufacture had a significant effect on myofibrillar fragmentation. However, the effect of each starter culture on myofibrillar fragmentation in pastirma was different. Most of the changes in myofibrillar proteins were produced with S. carnosus + L, pentosus.

引用

页码：2548 / 2551

页数：4

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