Study on the proteolysis of dry-cured loin inoculated with mold-starter during ripening.
2004
Tu, R.J. | Wu, H.Y. | Chi, S.P. | R.J. | Lin, C.W.
Penicillium No. 1 isolated from the surface of one-year aged dry-cured hams was applied on the processing of dry-cured loins. The results showed Penicillium No. 1 with white colony had lower aflatoxin content than the legal limit. Pork loins were salt-cured with different salt levels, and were inoculated with Penicillium No. 1. The results indicated that the rate weight loss of all treatments were over 18% on the 3rd week during ripening. However, the content of water-soluble nitrogen, nonprotein nitrogen and tyrosine of 4% salt-cured and inoculated samples were highest (P less than 0.05). On the other hand, chloroform extract of all treatments do not show any detectable mycotoxin near the R of any of the mycotoxin standards.
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