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Artículo

Effect of curing conditions and Lactobacillus casei CRL705 on the hydrolysis of meat proteins

Fadda, Silvina G.Icon ; Vignolo, Graciela MargaritaIcon ; Aristoy, M. C.; Oliver, Guillermo; Toldrá, F.
Fecha de publicación: 12/2001
Editorial: Wiley Blackwell Publishing, Inc
Revista: Journal of Applied Microbiology
ISSN: 1364-5072
Idioma: Inglés
Tipo de recurso: Artículo publicado

Resumen

Aims: The effect of the common curing conditions used during the manufacture of dry fermented sausage on the proteolytic activity of Lactobacillus casei CRL705 against meat proteins was investigated. Methods and Results: Hydrolysis of pork muscle sarcoplasmic and myofibrillar proteins was evaluated by SDS-PAGE and reverse phase-HPLC analysis. Ascorbic acid exerted a stimulatory effect on both sarcoplasmic and myofibrillar protein breakdown by Lact. casei CRL705 with the release of hydrophilic peptides and free amino acids, while NaCl and NaNO2 mainly stimulated myofibrillar degradation. Conclusions: Even when processing temperature (25°C) did not positively affect bacterial protein hydrolysis, the presence of curing salts accounted for a remarkable increase in the non-volatile components that constitute taste-active compounds that strongly influence the final flavour of the product. Significance and Impact of the Study: To predict the suitability of Lact. casei CRL705 and its proteolytic enzymes as a starter culture for the dry processing of dry fermented sausages.
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info:eu-repo/semantics/restrictedAccess Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)
Identificadores
URI: http://hdl.handle.net/11336/38020
DOI: http://dx.doi.org/10.1046/j.1365-2672.2001.01408.x
URL: http://onlinelibrary.wiley.com/doi/10.1046/j.1365-2672.2001.01408.x/abstract
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Articulos(CERELA) [803]
Articulos de CENTRO DE REFERENCIA PARA LACTOBACILOS (I)
Citación
Fadda, Silvina G.; Vignolo, Graciela Margarita; Aristoy, M. C.; Oliver, Guillermo; Toldrá, F.; Effect of curing conditions and Lactobacillus casei CRL705 on the hydrolysis of meat proteins; Wiley Blackwell Publishing, Inc; Journal of Applied Microbiology; 91; 3; 12-2001; 478-487
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