Changes in proteins during the ripeing of chorizo

Authors

  • José María Zumalacárregui Rodríguez Universidad de León
  • Juan Carlos Domínguez Fernández de Tejerina Universidad de León

DOI:

https://doi.org/10.18002/analesdeveterinaria.v38.7866

Keywords:

chorizo, Proteolysis, Non protein nitrogen

Abstract

The extent of hydrolysis and loss extractability of proteins during ripening of "chorizo" -a dry fermented sausage- elaborated by traditional and industrial processess was studied. The amount of non-protein nitrogen (NNP), total a-amino nitrogen and ammonia increased during processing, while peptides decreased. The insolubilization is intense in both sarcoplasmic and myofibrillar proteins.

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Published

1994-01-02

Issue

Section

Research papers