ANALYSIS OF PROTEOLYSIS AND PROTEIN INSOLUBILITY DURING THE MANUFACTURE OF SOME VARIETIES OF DRY SAUSAGE

被引：88
|
作者：
ASTIASARAN, I
VILLANUEVA, R
BELLO, J
机构：
[1] Department of Food Science, Faculty of Pharmacy, University of Navarre
来源：
MEAT SCIENCE | 1990年 / 28卷 / 02期
关键词：
D O I：
10.1016/0309-1740(90)90035-5
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Proteolysis and protein insolubility were studied during the curing of dry sausages such as chorizo, saucisson and salami. Sausages prepared using a meat cutter showed more proteolysis and less protein insolubility in comparison to those prepared using a mincer. Insolubilisation caused a loss in both sarcoplasmic and myofibrillar solubility distinctive for each type of sausage. © 1990.
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页码：111 / 117
页数：7
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