The Effect of Different Ripening Conditions on Proteolysis and Texture of Dry-fermented Sausage Petrovská klobása. (2015)

• Record Type: Journal Article
• Authors: Ikonic, Predrag; Jokanovic, Marija; Tasic, Tatjana; Skaljac, Snezana; Sojic, Branislav; Tomovic, Vladimir; Dzinic, Natalija; Petrovic, Ljiljana
• Is Part Of: Procedia food science. Volume 5(2015)
• Page Start: 97
• Page End: 100
• Publication Date: 2015
• Subjects: traditional sausage -- ripening conditions -- proteolysis -- texture.; Food -- Periodicals; Food -- Congresses; Food industry and trade -- Periodicals; Food industry and trade -- Congresses; Food; Food industry and trade; Conference proceedings; Periodicals; 664.005
• DOI: 10.1016/j.profoo.2015.09.026
• Languages: English
• ISSNs: 2211-601X

Abstract

Abstract: The effect of different ripening processes (traditional, T vs. industrial, I) on proteolytic changes and texture of dry-fermented sausage Petrovská klobása was examined. More intensive pH decline was registered in I sausages, which had a positive impact on the drying process and proteolysis. Moisture content in I sausages was consistently lower than in T sausages. Likewise, proteolysis was more pronounced in I sausages, resulting in higher concentrations of nitrogen fractions. During processing, hardness and chewiness were significantly higher in I sausages, but these became almost identical once the required moisture content of sausages (<35%) was achieved in different ripening conditions.