Effect of starter culture on proteolytic changes during processing of fermented beef sausages

Food Chemistry

Volumn 116, Issue 3, 2009, Pages 731-737

  Candogan, K ^a   Wardlaw, F B ^b   Acton, James C ^b  

^a ANKARA UNIVERSITY   (Turkey)

^b CLEMSON UNIVERSITY   (United States)

Author keywords

Fermented sausage; Free amino acids; Nonprotein nitrogen; Proteolysis; SDS PAGE; Starter cultures

Indexed keywords

ACTIN; AMINO ACID; MUSCLE PROTEIN; MYOSIN HEAVY CHAIN; MYOSIN LIGHT CHAIN; TROPONIN;

ARTICLE; CONCENTRATION (PARAMETERS); FERMENTATION; FERMENTED BEEF SAUSAGE; FOOD PROCESSING; FRACTIONATION; HEATING; LACTOBACILLUS CURVATUS; LACTOBACILLUS SAKEI; MEAT; NONHUMAN; NONPROTEIN NITROGEN FRACTION; PEDIOCOCCUS ACIDILACTICI; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN ANALYSIS; PROTEIN DEGRADATION; SARCOPLASMIC RETICULUM; STARTER CULTURE; STREPTOMYCES GRISEUS;

LACTOBACILLUS CURVATUS; LACTOBACILLUS SAKEI; PEDIOCOCCUS ACIDILACTICI; STREPTOMYCES GRISEUS;

EID: 67349194036     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.03.065     Document Type: Article

References (30)

1. Acton, J. C. (1977). The chemistry of dry sausages. In Proceedings of 30th annual reciprocal meat conference. American meat science association, Chicago, pp. 49-62.
2. AOAC. Official methods of analysis of AOAC international. 16th ed. (1995), AOAC International, Arlington, VA
3. Astiasaran I., Villanueva R., and Bello J. Analysis of proteolysis and protein insolubility during the manufacture of some varieties of dry sausage. Meat Science 28 (1990) 111-117
4. Bacus J. Meat fermentation. Food Technology 38 6 (1984) 59-63
5. Berian M.J., Lizaso G., and Chasco J. Free amino acids and proteolysis involved in "salchichon" processsing. Food Control 11 (2000) 41-47
6. Bolumar T., Sanz Y., Flores M., Aristoy M.C., Toldra F., and Flores J. Sensory improvement of dry-fermented sausages by the addition of cell-free extracts from Debaryomyces hansenii and Lactobacillus sakei. Meat Science 72 (2006) 457-466
7. Casaburi A., Aristoy M.C., Cavella S., Monaco R.D., Ercolini D., Toldra F., et al. Biochemical and sensory characteristics of traditional fermented sausages Vallo di Diano (Southern Italy) as affected by the use of starter cultures. Meat Science 76 (2007) 295-307
8. Casaburi A., Monaco R.D., Cavella S., Toldra F., Ercolini D., and Villani F. Proteolytic and lipolytic starter cultures and their effect on traditional fermented sausages ripening and sensory traits. Food Microbiology 25 (2008) 335-347
9. Demasi T.W., Wardlaw F.B., Dick R.L., and Acton J.C. Nonprotein nitrogen (NPN) and free amino acid contents of dry, fermented and nonfermented sausages. Meat Science 27 (1990) 1-12
10. Diaz O., Fernandez M., Garcia de Fernando G.D., de la Hoz L., and Ordonez J.A. Effect of the addition of pronase E on the proteolysis in dry fermented sausages. Meat Science 34 (1993) 205-216
11. Eilberg B.L., and Liepe H.U. Possible improvements in dry sausage technology by adding Streptomycetes as starter culture (in German: Mögliche verbesserungen der ruhwusttechnologie durch den einsatz von Streptomyceten als starterkultur). Fleischwirtshaft 57 9 (1977) 1678-1680
12. Fadda S., Sanz Y., Vignolo G., Aristoy M.C., Oliver G., and Toldra F. Hydrolysis of pork muscle sarcopylasmic proteins by Lactobacillus curvatus and Lactobacillus sake. Applied Environmental Microbiology 65 2 (1999) 578-584
13. Flores J., Marcus J.R., Nieto P., Navarro J.L., and Lorenzo P. Effect of processing conditions on proteolysis and taste of dry-cured sausages. Z Lebens Unters Forsch A 204 (1997) 168-172
14. Garcia de Fernando G.D., and Fox P.F. Study of proteolysis during the processing of a dry fermented pork sausage. Meat Science 30 (1991) 367-383
15. Garcia I., Diez V., and Zumalacarregui J.M. Changes in nitrogen fraction and free amino acids during ripening of Spanish dried beef "cecina". Journal of Muscle Foods 9 (1998) 257-266
16. Hierro E., de la Hoz L., and Ordonez J.A. Contribution of the microbial and meat endogenous enzymes to the free amino acid and amine contents of dry fermented sausages. Journal of Agriculture and Food Chemistry 47 (1999) 1156-1161
17. Hughes M.C., Kerry J.P., Arendt E.K., Kenneally P.M., McSweeney P.L.H., and O'Neil E.E. Characterization of proteolysis during the ripening of semi-dry fermented sausages. Meat Science 62 (2002) 205-216
18. Ibanez C., Quintanilla L., Cid C., Astiasaran I., and Bello J. Dry fermented sausages elaborated with Lactobacillus plantarum-Staphylococcus carnosus. Part II: Effect of partial replacement of NaCl with KCl on the proteolytic and insolubilization processes. Meat Science 46 3 (1997) 277-284
19. Johansson G., Berdague J.L., Larsson M., Tran N., and Borch E. Lipolysis, proteolysis and formation of volatile components during ripening of a fermented sausage with Pediococcus pentosaceus and Staphylococcus xylosus as starter cultures. Meat Science 38 (1994) 203-218
20. Klement J.T., Cassens R.G., and Fennema O.R. The effect of bacterial fermentation on protein solubility in a sausage model system. Journal of Food Science 39 (1974) 833-835
21. Klement J.T., Cassens R.G., Fennema O.R., and Greaser M.L. Effect of direct acidification and heat on the solubility of protein extracts from a fermented sausage mix. Journal of Animal Science 41 2 (1975) 554-559
22. Laemmli U.K. Cleavage of structural proteins during the assembly of the head of the bacteriophage T4. Nature 227 (1970) 680-685
23. Montel M.C., Seronie M.P., Talon R., and Hebraud M. Purification and characterization of a dipeptidase from Lactobacillus sake. Applied Environmental Microbiology 61 (1995) 837-839
24. Sanz Y., Fadda S., Vignolo G., Aristoy M.C., Oliver G., and Toldra F. Hydrolysis of muscle myofibrillar proteins by Lactobacillus curvatus and Lactobacillus sake. International Journal of Food Microbiology 53 (1999) 115-125
25. Sanz Y., and Toldra F. Aminopeptidase activities from Lactobacillus sake in models of curing ingredients and processing conditions for dry fermented sausage. Journal of Food Science 62 6 (1997) 1211-1213, 1234
26. SAS (1996). SAS/STAT user's guide. Release 6.12. Cary, NC: Statistical Analysis System Institute, Inc.
27. Toldra F., Miralles M.C., and Flores J. Protein extractability in dry-cured ham. Food Chemistry 44 (1992) 391-394
28. Toldra F., Rico E., and Flores J. Cathepsin B, D, H, and L. activities in the processing of dry-cured ham. Journal of the Science of Food and Agriculture 63 (1993) 157-161
29. Verplaetse A. Influence of raw meat properties and processing technology on aroma quality of raw fermented meat products. Proceedings of International Congress of Meat Science and Technology 40 (1994) 45-65
30. Verplaetse A., de Bosschere M., and Demeyer D. Proteolysis during dry sausage ripening. Proceedings of International Congress of Meat Science and Technology 35 (1989) 815-818