Identification of small peptides arising from hydrolysis of meat proteins in dry fermented sausages

Meat Science

Volumn 104, Issue , 2015, Pages 20-29

  López, Constanza M ^a   Bru, Elena ^a   Vignolo, Graciela M ^a   Fadda, Silvina G ^a  

^a CENTRO DE REFERENCIA PARA LACTOBACILOS CERELA CONICET   (Argentina)

Author keywords

Biomarkers; Fermented sausages; Peptidomics; Proteolysis; Proteomics; Quality

Indexed keywords

BIOMARKERS; ELECTROPHORESIS; ENZYMES; HYDROLYSIS; IMAGE QUALITY; MEATS; MOLECULAR BIOLOGY; PEPTIDES; PROTEOLYSIS;

DRY FERMENTED SAUSAGE; FERMENTED SAUSAGES; LOW MOLECULAR WEIGHT; MICROBIAL CONTRIBUTION; PARTIAL CHARACTERIZATION; PEPTIDOMICS; PROTEIN PROFILES; PROTEOMICS;

PROTEINS;

ACTIN; CREATINE KINASE; LACTATE DEHYDROGENASE; MUSCLE PROTEIN; MYOGLOBIN; PEPTIDE; PROTEIN INTAKE;

ANALYSIS; ANIMAL; ARGENTINA; FERMENTATION; FOOD CONTROL; HUMAN; HYDROLYSIS; MEAT; METABOLISM; MICROBIOLOGY; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN DEGRADATION; PROTEIN INTAKE;

ACTINS; ANIMALS; ARGENTINA; CREATINE KINASE; DIETARY PROTEINS; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FERMENTATION; FOOD MICROBIOLOGY; HUMANS; HYDROLYSIS; L-LACTATE DEHYDROGENASE; MEAT PRODUCTS; MUSCLE PROTEINS; MYOGLOBIN; PEPTIDES; PROTEOLYSIS;

EID: 84922679358     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2015.01.013     Document Type: Article

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