A mini review of proteolysis in dry fermented sausages
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F23%3A43880670" target="_blank" >RIV/62157124:16270/23:43880670 - isvavai.cz</a>
Result on the web
<a href="https://www.webofscience.com/wos/woscc/full-record/WOS:000941288400035" target="_blank" >https://www.webofscience.com/wos/woscc/full-record/WOS:000941288400035</a>
DOI - Digital Object Identifier
—
Alternative languages
Result language
angličtina
Original language name
A mini review of proteolysis in dry fermented sausages
Original language description
The proteolysis of myofibrillar and sarcoplasmic proteins occurs during the fermentation and ripening of dry fermented sausages (DFS). This results in the formation of peptides, free amino acids and other low-molecular-weight nitrogen compounds. These substances positively affect the flavour of the final products but reduce the proportion of muscle proteins. Proteolysis in DFS is usually studied by determining the ratios of protein and non-protein nitrogen, by using electrophoretic techniques, or by measuring the amino acids released during ripening. The concentration of free amino acids in DFS increases during fermentation and ripening, which testifies to ongoing proteolysis and the breakdown of peptides. The fall in the proportion of muscle protein of the order of a few percentage points during the production of DFS is entirely natural and is in no way associated with any decrease in quality.
Czech name
—
Czech description
—
Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
—
OECD FORD branch
40301 - Veterinary science
Result continuities
Project
<a href="/en/project/QK21020199" target="_blank" >QK21020199: Determination of pure muscle proteins by direct method</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Others
Publication year
2023
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Fleischwirtschaft
ISSN
0015-363X
e-ISSN
—
Volume of the periodical
103
Issue of the periodical within the volume
2
Country of publishing house
DE - GERMANY
Number of pages
6
Pages from-to
62-67
UT code for WoS article
000941288400035
EID of the result in the Scopus database
—