Study of proteolysis during the processing of a dry fermented pork sausage.

@article{Fernando1991StudyOP,
  title={Study of proteolysis during the processing of a dry fermented pork sausage.},
  author={G D Garc{\'i}a de Fernando and Patrick F Fox},
  journal={Meat science},
  year={1991},
  volume={30 4},
  pages={367-83}
}
Dry pork sausage was formulated, fermented and dried for 41 days. Gross composition was determined and proteolysis was monitored by assaying the following N fractions: water-soluble nitrogen (WSN), salt-soluble nitrogen (SSN), ultrafiltration (UF) permeates of WSN and SSN, phosphotungstic acid (PTA)-soluble and -insoluble fractions and free amino acids. Meat and sausages, water- and salt-insoluble components, UF-retentates of WSN and SSN were assessed by SDS-PAGE at different stages of ripening… CONTINUE READING