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dc.contributor.author
Fadda, Silvina G.
dc.contributor.author
Vignolo, Graciela Margarita
dc.contributor.author
Aristoy, M. C.
dc.contributor.author
Oliver, Guillermo
dc.contributor.author
Toldrá, F.
dc.date.available
2018-03-06T19:16:50Z
dc.date.issued
2001-12
dc.identifier.citation
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
dc.identifier.issn
1364-5072
dc.identifier.uri
http://hdl.handle.net/11336/38020
dc.description.abstract
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.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Wiley Blackwell Publishing, Inc
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject.classification
Biología Celular, Microbiología
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Ciencias Biológicas
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CIENCIAS NATURALES Y EXACTAS
dc.title
Effect of curing conditions and Lactobacillus casei CRL705 on the hydrolysis of meat proteins
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2018-03-06T17:04:36Z
dc.journal.volume
91
dc.journal.number
3
dc.journal.pagination
478-487
dc.journal.pais
Reino Unido
dc.journal.ciudad
Londres
dc.description.fil
Fil: Fadda, Silvina G.. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina
dc.description.fil
Fil: Vignolo, Graciela Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina
dc.description.fil
Fil: Aristoy, M. C.. Consejo Superior de Investigaciones Científicas. Instituto de Agroquímica y Tecnología de Alimentos; España
dc.description.fil
Fil: Oliver, Guillermo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina
dc.description.fil
Fil: Toldrá, F.. Consejo Superior de Investigaciones Científicas. Instituto de Agroquímica y Tecnología de Alimentos; España
dc.journal.title
Journal of Applied Microbiology
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1046/j.1365-2672.2001.01408.x
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1046/j.1365-2672.2001.01408.x/abstract
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