Changes in myofibrillar proteins during processing of pastirma (Turkish dry meat product) produced with commercial starter cultures

被引：38

作者：

Aktas, N ^{[1
]}

Aksu, MI ^{[1
]}

Kaya, M ^{[1
]}

机构：

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

来源：

FOOD CHEMISTRY | 2005年 / 90卷 / 04期

关键词：

pastirma; myofibrillar proteins; denaturation characteristics; starter culture; proteolytic activity; differential scanning calorimetry;

D O I：

10.1016/j.foodchem.2004.04.025

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The effects of different commercial starter cultures (Staphylococcus carnosus, S. carnosus + Lactobacillus pentosus and Staphylococcus xylosus + Lactobacillus sakei), on myofibrillar proteins were investigated using differential scanning calorimetry (DSC) during the processing of pastirma. The stage of pastirma production significantly decreased the thermal stabilities of myosin and actin. Actin was less affected than myosin. The myofibrillar fraction of pastirma was hardly denaturated by S. carnosus, but more pronounced denaturation was obtained with S. carnosus + L. pentosus. (C) 2004 Elsevier Ltd. All rights reserved.

引用

页码：649 / 654

页数：6

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