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Effect of curing conditions and Lactobacillus casei CRL705 on the hydrolysis of meat proteins
Author(s) -
Fadda S.,
Vignolo G.,
Aristoy M.C.,
Oliver G.,
Toldrá F.
Publication year - 2001
Publication title -
journal of applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 1364-5072
DOI - 10.1046/j.1365-2672.2001.01408.x
Subject(s) - lactobacillus casei , chemistry , food science , myofibril , fermentation , curing (chemistry) , hydrolyzed protein , hydrolysis , biochemistry , sarcoplasm , polymer chemistry , endoplasmic reticulum
Aims: The effect of the common curing conditions used during the manufacture of dry fermented sausage on the proteolytic activity of Lactobacillus casei CRL705 against meat proteins was investigated. Methods and Results: Hydrolysis of pork muscle sarcoplasmic and myofibrillar proteins was evaluated by SDS‐PAGE and reverse phase‐HPLC analysis. Ascorbic acid exerted a stimulatory effect on both sarcoplasmic and myofibrillar protein breakdown by Lact. casei CRL705 with the release of hydrophilic peptides and free amino acids, while NaCl and NaNO 2 mainly stimulated myofibrillar degradation. Conclusions: Even when processing temperature (25°C) did not positively affect bacterial protein hydrolysis, the presence of curing salts accounted for a remarkable increase in the non‐volatile components that constitute taste‐active compounds that strongly influence the final flavour of the product. Significance and Impact of the Study: To predict the suitability of Lact. casei CRL705 and its proteolytic enzymes as a starter culture for the dry processing of dry fermented sausages.