IMPORTANCE OF PROTEATIC ENZYMES IN FERMENTED MEAT PRODUCTS

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...

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Bibliographic Details
Main Authors: Meltem SERDAROĞLU, Sumru TÖMEK
Format: Article
Language:English
Published: Pamukkale University 1995-02-01
Series:Pamukkale University Journal of Engineering Sciences
Subjects:
Proteoliz, Fermente sosis, Proteolitik enzimler, Katepsinler, Kas proteinazları
Online Access:http://dergipark.ulakbim.gov.tr/pajes/article/view/5000090128
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spelling doaj-74b86cab0c2442f1aafe1a262eafbe572020-11-25T02:45:07ZengPamukkale UniversityPamukkale University Journal of Engineering Sciences1300-70092147-58811995-02-011289945000084196IMPORTANCE OF PROTEATIC ENZYMES IN FERMENTED MEAT PRODUCTSMeltem SERDAROĞLUSumru TÖMEKThe 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 mainly active during initial fermentation, involuing degradation of myosin and actin, bacterial proteases are more important during the drying period. Added proteolytic enzymes to fermented meat products for increasing proteolysis involves to shorten the ripening period and decreases the costs of storing. Also, organoleptically, fermented meats manufactured with proteinases could yield unique sensory characteristics.http://dergipark.ulakbim.gov.tr/pajes/article/view/5000090128Proteoliz, Fermente sosis, Proteolitik enzimler, Katepsinler, Kas proteinazları
collection DOAJ
language English
format Article
sources DOAJ
author Meltem SERDAROĞLU
Sumru TÖMEK
spellingShingle Meltem SERDAROĞLU
Sumru TÖMEK
IMPORTANCE OF PROTEATIC ENZYMES IN FERMENTED MEAT PRODUCTS
Pamukkale University Journal of Engineering Sciences
Proteoliz, Fermente sosis, Proteolitik enzimler, Katepsinler, Kas proteinazları
author_facet Meltem SERDAROĞLU
Sumru TÖMEK
author_sort Meltem SERDAROĞLU
title IMPORTANCE OF PROTEATIC ENZYMES IN FERMENTED MEAT PRODUCTS
title_short IMPORTANCE OF PROTEATIC ENZYMES IN FERMENTED MEAT PRODUCTS
title_full IMPORTANCE OF PROTEATIC ENZYMES IN FERMENTED MEAT PRODUCTS
title_fullStr IMPORTANCE OF PROTEATIC ENZYMES IN FERMENTED MEAT PRODUCTS
title_full_unstemmed IMPORTANCE OF PROTEATIC ENZYMES IN FERMENTED MEAT PRODUCTS
title_sort importance of proteatic enzymes in fermented meat products
publisher Pamukkale University
series Pamukkale University Journal of Engineering Sciences
issn 1300-7009
2147-5881
publishDate 1995-02-01
description 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 mainly active during initial fermentation, involuing degradation of myosin and actin, bacterial proteases are more important during the drying period. Added proteolytic enzymes to fermented meat products for increasing proteolysis involves to shorten the ripening period and decreases the costs of storing. Also, organoleptically, fermented meats manufactured with proteinases could yield unique sensory characteristics.
topic Proteoliz, Fermente sosis, Proteolitik enzimler, Katepsinler, Kas proteinazları
url http://dergipark.ulakbim.gov.tr/pajes/article/view/5000090128
work_keys_str_mv AT meltemserdaroglu importanceofproteaticenzymesinfermentedmeatproducts
AT sumrutomek importanceofproteaticenzymesinfermentedmeatproducts
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