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Proteolysis in dry fermented sausages: The effect of selected exogenous proteases

✍ Scribed by Olga Díaz; Manuela Fernandez; Gonzalo D.Garcia De Fernando; Lorenzo de la Hoz; Juan A. Ordoñez

Book ID
117497124
Publisher
Elsevier Science
Year
1997
Tongue
English
Weight
966 KB
Volume
46
Category
Article
ISSN
0309-1740

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✍ Díaz, Olga; Fernández, Manuela; Fernando, Gonzalo D García de; Hoz, Lorenzo de l 📂 Article 📅 1996 🏛 John Wiley and Sons 🌐 English ⚖ 736 KB

The effects of the addition of two different concentrations of papain on the proteolysis development and the sensory characteristics of dry fermented sausage were studied. In all batches, water soluble, non-protein, 50 g litre-' phosphotungstic acid soluble, 50 g litre-' sulphosalicylic acid soluble