Proteolysis in dry fermented sausages: The effect of selected exogenous proteases

The effect of three commercial proteases (pronase E from Streptomyces griseus, aspartyl proteinase from Aspergillus oryzae and papain) on protein breakdown and the sensory characteristics of dry fermented sausages was investigated. Water soluble, non-protein, 5% phosphotungstic acid soluble, 5% sulp...

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Veröffentlicht in:	Meat science 1997-05, Vol.46 (1), p.115-128
Hauptverfasser:	Díaz, Olga, Fernandez, Manuela, De Fernando, Gonzalo D.Garcia, de la Hoz, Lorenzo, Ordoñez, Juan A.
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Food industries Fundamental and applied biological sciences. Psychology Meat and meat product industries
Online-Zugang:	Volltext
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