Hydrolysis of sarcoplasmic proteins during the ripening of traditional Petrovskà klobàsa sausage
2012
Ikonić, Predrag (Institute of Food Technology, Novi Sad (Serbia)) | Petrović, Ljiljana (Faculty of Technology, Nov Sad (Serbia)) | Tasić, Tatjana (Institute of Food Technology, Novi Sad (Serbia)) | Škaljac, Snežana (Faculty of Technology, Novi Sad (Serbia)) | Šojić, Branislav (Faculty of Technology, Novi Sad (Serbia)) | Jokanović, Marija (Faculty of Technology, Novi Sad (Serbia)) | Tomović, Vladimir (Faculty of Technology, Novi Sad (Serbia))
In order to contribute to the knowledge about the proteolysis in Petrovská klobása the composition of water-soluble (pH 7.4) protein extracts of this traditional dry-fermented sausage was regularly examined as ripening progressed (120 days). Instead of widely utilized, classical SDSPAGE, the Lab-on-a-Chip (LoaC), fast and reliable electrophoresis based method, was used to follow up the hydrolysis of sarcoplasmic proteins during the ripening. Water activity (aw), pH evolution and an increase of non-protein nitrogen (NPN) fraction were also followed up. Obtained results showed that Petrovská klobása, traditionally produced under low ambient temperature, undergoes slow processes of natural fermentation, drying and ripening. The pH decreased slowly from 5.67 (day 0) to 5.30 (day 60) (P < 0.05), what had an adverse effect on drying and proteolysis intensity. The aw gradually decreased from initial value of 0.95 to 0.86 (P < 0.05), while the NPN fraction increased up to day 90 (1.05 g/100g dm) and then stabilized further on. Throughout ripening slow degradation of sarcoplasmic proteins took place, resulting in disappearance of a few protein bands (≈16, 44 and 93 kDa) during second month of ripening.
Show more [+] Less [-]AGROVOC Keywords
Bibliographic information
This bibliographic record has been provided by Matica Srpska Library