A mini review of proteolysis in dry fermented sausages

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F23%3A43880671" target="_blank" >RIV/62157124:16270/23:43880671 - isvavai.cz</a>

Výsledek na webu

<a href="https://iifiir.org/en/fridoc/fleischwirtschaft-international-364" target="_blank" >https://iifiir.org/en/fridoc/fleischwirtschaft-international-364</a>

DOI - Digital Object Identifier

—

Jazyk výsledku

angličtina

Název v původním jazyce

A mini review of proteolysis in dry fermented sausages

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

A mini review of proteolysis in dry fermented sausages

Popis výsledku anglicky

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.

Druh

J_ost - Ostatní články v recenzovaných periodicích

CEP obor

—

OECD FORD obor

40301 - Veterinary science

Projekt

<a href="/cs/project/QK21020199" target="_blank" >QK21020199: Možnosti stanovení čistých svalových bílkovin přímou metodou</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2023

Kód důvěrnosti údajů

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

Název periodika

Fleischwirtschaft International

ISSN

0179-2415

e-ISSN

—

Svazek periodika

38

Číslo periodika v rámci svazku

2

Stát vydavatele periodika

DE - Spolková republika Německo

Počet stran výsledku

5

Strana od-do

84-88

Kód UT WoS článku

—

EID výsledku v databázi Scopus

—