Cambios en las proteínas durante la maduración del chorizo
- Zumalacárregui Rodríguez, José María
- Domínguez Fernández de Tejerina, Juan Carlos
ISSN: 0373-1170
Datum der Publikation: 1992
Jahr: 38
Nummer: 38
Seiten: 45-54
Art: Artikel
Andere Publikationen in: Anales de la Facultad de Veterinaria de León
Zusammenfassung
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.