The application of transglutaminase in dry fermented meat product technology

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F12%3A43871204" target="_blank" >RIV/62157124:16270/12:43871204 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

The application of transglutaminase in dry fermented meat product technology

Original language description

The aim of this study was to evaluate the effect of transglutaminase application into dry fermented sausages on its quality parameters. Eight batches of dry fermented sausages were made: sausage with 35 % and with 45 % of fat, both in 55 mm and 75 mm diameter and each with and without addition of transglutaminase. Physical-chemical and instrumental analysis of quality parameters were performed and the differences between samples were monitored during ripening and storage of dry fermented sausages. Therewere found differences between samples according to content of transglutaminase in texture parameters during ripening, which shows functionality of preparation used. Though overall character of the dry fermented sausages remained maintain.

Czech name

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Czech description

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Type

D - Article in proceedings

CEP classification

JP - Industrial processes and processing

OECD FORD branch

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Project

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Continuities

Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year

2012

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection

Sborník příspěvků XIV. Konference mladých vědeckých pracovníků s mezinárodní účastí

ISBN

978-80-7305-612-4

ISSN

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e-ISSN

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Number of pages

3

Pages from-to

17-19

Publisher name

Veterinární a farmaceutická univerzita Brno

Place of publication

Brno

Event location

Brno

Event date

May 29, 2012

Type of event by nationality

EUR - Evropská akce

UT code for WoS article

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