成熟
蛋白质水解
食品科学
化学
乳酸
细菌
干酪成熟
微生物
酶
生物化学
生物
遗传学
作者
M. Spaziani,Manuela Del Torre,Mara Lucia Stecchini
出处
期刊:Meat Science
[Elsevier]
日期:2009-01-01
卷期号:81 (1): 77-85
被引量:121
标识
DOI:10.1016/j.meatsci.2008.06.017
摘要
In this study low-acid sausages were studied to characterize their physicochemical, microbiological, and textural properties during ripening. The final a(w) was 0.87-0.88, whereas pH values stayed around their initial values during processing. Lactic acid bacteria increased very slowly in number and a small increase of Micrococcaceae was also noticed. Low-acid sausages showed low hardness and cohesiveness, and were easily distinguishable by sensory analysis from other industrial and artisan sausages. Under the conditions of the study, observed volatile compounds were mainly from spices and wine. The respective contribution of muscle and indigenous bacterial enzymes to proteolysis was determined by comparing changes in low-acid sausages to those containing an antibiotic-antimycotic mixture or sugar. A large part of the degradation of myofibrillar proteins appeared due to endogenous enzymes, although bacterial proteinases contributed to the degradation of these proteins. The role of microorganisms in proteolysis was more evident in the degradation of sarcoplasmic proteins.
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