Cambios en las proteínas durante la maduración del chorizo

  1. Zumalacárregui Rodríguez, José María
  2. Domínguez Fernández de Tejerina, Juan Carlos
Revista:
Anales de la Facultad de Veterinaria de León

ISSN: 0373-1170

Ano de publicación: 1992

Ano: 38

Número: 38

Páxinas: 45-54

Tipo: Artigo

Outras publicacións en: Anales de la Facultad de Veterinaria de León

Resumo

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.