Actin proteolysis during ripening of dry fermented sausages at different pH values

Food Chemistry

Volumn 221, Issue , 2017, Pages 1322-1332

  Berardo, A ^a   Devreese, B ^a   De Maere, H ^b   Stavropoulou, D A ^c   Van Royen, G ^d   Leroy, F ^c   De Smet, S ^a  

^a GHENT UNIVERSITY   (Belgium)

^b LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

^c VRIJE UNIVERSITEIT BRUSSEL   (Belgium)

^d INSTITUTE FOR AGRICULTURAL AND FISHERIES RESEARCH ILVO   (Belgium)

Author keywords

Actin; Cathepsins; Dry fermented sausages; Mass spectrometry; Proteolysis

Indexed keywords

LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; MEATS; PEPTIDES; PROTEOLYSIS; SPECTROMETRY;

ACTIN; CATHEPSINS; CLEAVAGE SITES; DRY FERMENTED SAUSAGE; FREE AMINO ACIDS; MYOFIBRILLAR PROTEINS; PH VALUE; POSITIVE MODE;

PROTEINS;

ACTIN; CATHEPSIN B; CATHEPSIN D; AMINO ACID; PEPTIDE;

ACIDIFICATION; AMINO ACID SEQUENCE; ARTICLE; BACTERIAL COUNT; COLONY FORMING UNIT; FERMENTATION; FERMENTED PRODUCT; FOOD PROCESSING; LACTIC ACID BACTERIUM; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; MEAT; NONHUMAN; PH; PROTEIN CLEAVAGE; PROTEIN DEGRADATION; STAPHYLOCOCCUS; ANALYSIS; ANIMAL; CHEMISTRY; HUMAN; PIG; TASTE;

ACTINS; AMINO ACIDS; ANIMALS; FERMENTATION; HUMANS; HYDROGEN-ION CONCENTRATION; MEAT PRODUCTS; PEPTIDES; PROTEOLYSIS; SWINE; TASTE;

EID: 85006339997     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.11.023     Document Type: Article

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