Proteolytic effect of starter culture during ripening of smoked horse sausage
2017
Lu Shiling, Shihezi University, Shihezi, China | Han Xianna, Shihezi University, Shihezi, China | Yang yanbin, Shihezi University, Shihezi, China | Li Baokun, Shihezi University, Shihezi, China | Xu Chengjian, Shihezi University, Shihezi, China | Wang Qingling, Shihezi University, Shihezi, China
In this study, we assessed the effect of bacterial and endogenous enzymes on the proteolysis of smoked horse sausage. Commercial starter culture (Staphylococcus xylosus + Lactobacillus sakei) was used in smoked horse sausage. Cathepsin B + L and cathepsin B activities, microbiological growth, pH, and water activity (a∧w) were measured. Based on PCR-DGGE fingerprint analyses, the starter culture inhibited endogenous bacterial growth. During ripening, the residual activity of cathepsin B + L and cathepsin B was higher in batch C (control) than in batch S (containing starter cultures). The starter and endogenous enzymes promote the degradation of sarcoplasmic and myofibrillar proteins; however, the degradation of these proteins was higher in batch S than in batch C. Therefore, bacterial enzymes played a major role in the degradation of proteins during the ripening of smoked horse sausage.
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