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

Aksu, Muhammet İrfan; Aktas, Nesimi; Kaya, Mükerrem

doi:10.1111/j.1365-2621.2002.tb08774.x

Makale Tam Makale Uluslararası 2002 Açık erişimli

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

Muhammet İrfan Aksu, Nesimi Aktas, Mükerrem Kaya

JOURNAL OF FOOD SCIENCE Cilt 67 · Sayı 7 · ss. 2548–2551 · 01.09.2002

DOI ile aç

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.

Anahtar kelimeler

TISSUE SALT Pastirma ACIDS STARTER CULTURE Proteolysis NPN MYOFIBRILLAR PROTEINS meat product proteoliytic activity

Atıf için künye

Aksu, M. İ., Aktas, N., & Kaya, M. (2002). Effect of commercial starter cultures on the myofibrillar proteins of pastirma, a Turkish dry meat product. JOURNAL OF FOOD SCIENCE, 67(7), 2548–2551. https://doi.org/10.1111/j.1365-2621.2002.tb08774.x

BibTeX

@article{aksu2002-273862,
  author = {Aksu, Muhammet İrfan and Aktas, Nesimi and Kaya, Mükerrem},
  title = {Effect of commercial starter cultures on the myofibrillar proteins of pastirma, a Turkish dry meat product},
  journal = {JOURNAL OF FOOD SCIENCE},
  year = {2002},
  volume = {67},
  number = {7},
  pages = {2548--2551},
  issn = {0022-1147},
  doi = {10.1111/j.1365-2621.2002.tb08774.x},
  url = {https://akademik.atauni.edu.tr/yayinlar/273862-effect-of-commercial-starter-cultures-on-the-myofibrillar-proteins-of-pastirma-a}
}