Effect of starter culture addition and processing method on proteolysis and texture profile of traditional dry-fermented sausage Petrovská klobása
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Date
2016-05-26
Authors
Ikonić, Predrag 
Jokanović, Marija
Petrović, Ljiljana
Tasić, Tatjana
Škaljac, Snežana
Šojić, Branislav
Džinić, Natalija
Tomović, Vladimir
Tomić, Jelena
Danilović, Bojana
Journal Title
Journal ISSN
Volume Title
Publisher
Taylor & Francis Ltd
Abstract
Proteolysis and texture profile of Petrovská klobása, made with addition of starter culture, were investigated during the ripening in different conditions (traditional versus industrial). Due to intensive degradation of myofibrillar proteins, significant increases of non-protein nitrogen and free amino acids nitrogen contents were registered in all samples. Similar proteolytic changes were found in both starter and non-starter sausages, but were more pronounced in samples ripened in industrial room. In relation to ripening conditions hardness and chewiness differed significantly, while starter culture had significant effect only on hardness of sausages processed in industrial room.
Description
peer-reviewed
Keywords
dry-fermented sausage, ripening conditions, starter culture, proteolysis, texture
Citation
Ikonić, P., Jokanović, M., Petrović, Lj., Tasić, T., Škaljac, S., Šojić, B., Džinić, N., Tomović, V., Tomić, J., Danilović, B., Ikonić, B. (2016) Effect of starter culture addition and processing method on proteolysis and texture profile of traditional dry-fermented sausage Petrovská klobása. International Journal of Food Properties, 19, 1924–1937. DOI: 10.1080/10942912.2015.1089280