Contribution of the microbial and meat endogenous enzymes to the free amino acid and amine contents of dry fermented sausages

Journal of Agricultural and Food Chemistry

Volumn 47, Issue 3, 1999, Pages 1156-1161

  Hierro, Eva ^a   De La Hoz, Lorenzo ^a   Ordóñez, Juan A ^a  

^a UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

Dry fermented sausages; Endogenous enzymes; Proteolysis; Ripening; Starter cultures

Indexed keywords

AMINE; AMINO ACID; CARBOXYLYASE; PROTEIN;

ANIMAL; ARTICLE; CATTLE; ENZYME ACTIVITY; ENZYME ASSAY; ENZYMOLOGY; FERMENTATION; FOOD PROCESSING; FOOD QUALITY; LACTOBACILLUS; LACTOBACILLUS PLANTARUM; MEAT; METABOLISM; MICROBIOLOGY; MICROCOCCUS; PROTEIN DEGRADATION; PROTEIN EXPRESSION; SKELETAL MUSCLE; STAPHYLOCOCCUS;

AMINES; AMINO ACIDS; ANIMALS; CATTLE; FERMENTATION; LACTOBACILLUS; MEAT; MEAT PRODUCTS; MICROCOCCUS; MUSCLE, SKELETAL; PROTEINS; STAPHYLOCOCCUS;

EID: 0032955071     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf980834p     Document Type: Article

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