Changes in myofibrillar proteins during processing of pastirma (Turkish dry meat product) produced with commercial starter cultures

Food Chemistry

Volumn 90, Issue 4, 2005, Pages 649-654

  Aktaş, Nesimi ^a   Aksu, Muhammet Irfan ^a   Kaya, Mükerrem ^a  

^a ATATÜRK UNIVERSITY   (Turkey)

Author keywords

Denaturation characteristics; Differential scanning calorimetry; Myofibrillar proteins; Pastirma; Proteolytic activity; Starter culture

Indexed keywords

ACTIN; MUSCLE PROTEIN; MYOSIN;

ARTICLE; BACTERIUM CULTURE; DIFFERENTIAL SCANNING CALORIMETRY; FOOD PROCESSING; LACTOBACILLUS; LACTOBACILLUS PENTOSUS; LACTOBACILLUS SAKEI; MEAT; PROTEIN DENATURATION; STAPHYLOCOCCUS CARNOSUS; STAPHYLOCOCCUS XYLOSUS; THERMOSTABILITY; TURKEY (REPUBLIC);

LACTOBACILLUS; LACTOBACILLUS PENTOSUS; LACTOBACILLUS SAKEI; STAPHYLOCOCCUS; STAPHYLOCOCCUS CARNOSUS; STAPHYLOCOCCUS XYLOSUS;

EID: 7044264622     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.04.025     Document Type: Article

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