Proteolysis and texture profile of traditional dry ‑ fermented sausage as affected by primary processing method
2017
Jokanovic, Marija (Faculty of Technology, Novi Sad (Serbia)) | Ikonic, Predrag (Faculty of Technology, Novi Sad (Serbia)) | Skaljac, Snezana (Faculty of Technology, Novi Sad (Serbia)) | Tasic, Tatjana (Institute of Food Technology, Novi Saad (Serbia)) | Tomovic, Vladimir (Faculty of Technology, Novi Sad (Serbia)) | Sojic, Branislav (Faculty of Technology, Novi Sad (Serbia)) | Ivic, Maja (Faculty of Technology, Novi Sad (Serbia)) | Petrovic, Ljiljana (Faculty of Technology, Novi Sad (Serbia)) | Dzinic, Natalija (Faculty of Technology, Novi Sad (Serbia))
In this study, proteolysis and texture profile of Petrovská klobása sausages produced with different raw batter mix- ing procedures (traditional, manual vs. mechanical) were investigated. Physicochemical analyses (pH value, moisture, nitrogen frac- tion), Labon-a-Chip (LoaC) electrophoresis-based protein analyses and texture profile analyses were performed in order to follow the drying/ripening process. The results obtained showed that manual mixing caused better water holding capacity of meat proteins, and thus, at the end of the drying process and under identical thermo-hygrometric conditions, control sausages had higher moisture content and lower hardness and chewiness values compared to their mechanically mixed counterparts. The increase in non-protein nitrogen and free amino acid nitrogen content and the results of electrophoretic separation of myofibrillar proteins indicated somewhat more intense proteolytic changes in manually-mixed sausages. However, the different mixing procedures did not significantly affect (p>0.05) sensory texture scores of Petrovská klobása at the end of the drying process.
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