IMPORTANCE OF PROTEATIC ENZYMES IN FERMENTED MEAT PRODUCTS
The formation of aroma and taste in fermented sausages is based on proteolytic breakdown. Proteolysis during fermentation and ripening is reflected in an increase in non-protein nitrogen compounds. The fermenting sausage provides optimal conditions for proteolytic enzymes. Muscle proteinases are mai...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Pamukkale University
1995-02-01
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| Series: | Pamukkale University Journal of Engineering Sciences |
| Subjects: | |
| Online Access: | http://dergipark.ulakbim.gov.tr/pajes/article/view/5000090128 |