Effect of commercial starter cultures on the myofibrillar proteins of pastirma, a Turkish dry meat product

Aksu M. İ., Aktas N., Kaya M.

JOURNAL OF FOOD SCIENCE, cilt.67, sa.7, ss.2548-2551, 2002 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 67 Sayı: 7
  • Basım Tarihi: 2002
  • Doi Numarası: 10.1111/j.1365-2621.2002.tb08774.x
  • Dergi Adı: JOURNAL OF FOOD SCIENCE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.2548-2551
  • Anahtar Kelimeler: pastirma, myofibrillar proteins, starter culture, proteoliytic activity, NPN, meat product, PROTEOLYSIS, TISSUE, ACIDS, SALT
  • Atatürk Üniversitesi Adresli: Evet

Özet

The effect of 3 different commercial starter cultures (Staphylococcus carnosus, Staphylococcus carnosits + Lactobocillus pentosus and Staphylococcus xylosus + Lactobacillus sakei on the myofibrillar proteins of pastirma was investigated. It was observed that using commercial starter cultures In pastirma manufacture had a significant effect on myofibrillar fragmentation. However, the effect of each starter culture on myofibrillar fragmentation in pastirma was different. Most of the changes in myofibrillar proteins were produced with S. carnosus + L, pentosus.