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Effect of Starter Culture Addition and Processing Method on Proteolysis and Texture Profile of Traditional Dry-Fermented Sausage Petrovská klobása
- Ikonić, Predrag, Jokanović, Marija, Petrović, Ljiljana, Tasić, Tatjana, Škaljac, Snežana, Šojić, Branislav, Džinić, Natalija, Tomović, Vladimir, Tomić, Jelena, Danilović, Bojana, Ikonić, Bojana
- International journal of food properties 2016 v.19 no.9 pp. 1924-1937
- amino nitrogen, chewiness, fermented meat, free amino acids, hardness, meat aging, myofibrillar proteins, nonprotein nitrogen, proteolysis, sausages, starter cultures, texture
- Proteolysis and texture profile of Petrovská klobása, made with addition of starter culture, were investigated during the ripening in different conditions (traditional versus industrial). Due to intensive degradation of myofibrillar proteins, significant increases of non-protein nitrogen and free amino acids nitrogen contents were registered in all samples. Similar proteolytic changes were found in both starter and non-starter sausages, but were more pronounced in samples ripened in industrial room. In relation to ripening conditions hardness and chewiness differed significantly, while starter culture had significant effect only on hardness of sausages processed in industrial room.