STUDY OF PROTEOLYSIS DURING THE PROCESSING OF A DRY FERMENTED PORK SAUSAGE

被引：58

作者：

DEFERNANDO, GDG ^{[1
]}

FOX, PF ^{[1
]}

机构：

[1] NATL UNIV IRELAND UNIV COLL CORK,DEPT FOOD CHEM,CORK,IRELAND

来源：

MEAT SCIENCE | 1991年 / 30卷 / 04期

关键词：

D O I：

10.1016/0309-1740(91)90045-R

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Dry pork sausage was formulated, fermented and dried for 41 days. Gross composition was determined and proteolysis was monitored by assaying the following N fractions: water-soluble nitrogen (WSN), salt-soluble nitrogen (SSN), ultrafiltration (UF) permeates of WSN and SSN, phosphotungstic acid (PTA)-soluble and -insoluble fractions and free amino acids. Meat and sausages, water- and salt-insoluble components, UF-retentates of WSN and SSN were assessed by SDS-PAGE at different stages of ripening. The amount of WSN, WSN permeate, PTA-soluble N and free amino acids increased during processing, while the SSN and PTA-insoluble N decreased. The electrophoretic studies demonstrated that proteolysis of the heavy myosin chain, alpha-actinin and actin was most prominent. The increased insolubility of meat proteins was confirmed by SDS-PAGE.

引用

页码：367 / 383

页数：17

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