Effect of commercial starter cultures on the myofibrillar proteins of pastirma, a Turkish dry meat product
JOURNAL OF FOOD SCIENCE, vol.67, no.7, pp.2548-2551, 2002 (SCI-Expanded, Scopus)
- Publication Type: Article / Article
- Volume: 67 Issue: 7
- Publication Date: 2002
- Doi Number: 10.1111/j.1365-2621.2002.tb08774.x
- Journal Name: JOURNAL OF FOOD SCIENCE
- Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
- Page Numbers: pp.2548-2551
- Keywords: pastirma, myofibrillar proteins, starter culture, proteoliytic activity, NPN, meat product, PROTEOLYSIS, TISSUE, ACIDS, SALT
- Eskisehir Osmangazi University Affiliated: No
Abstract
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.