Interactions between dry-curing conditions in muscle sarcoplasmic proteins hydrolysis

S FADDA,; G VIGNOLO,; E BRU,; DE RUIZ HOLGADO, AÍDA P; G OLIVER,; GRACIELA MARGARITA VIGNOLO

Microbiology Aliments Nutrition

MAN

Lugar: Paris; Año: 1999 vol. 17 p. 119 - 125

0759-0644

The effect of dry sausages curing conditions on muscle sarcoplasmic protein degradation was evaluated within the parameter range found in the manufacturing process of cured sausages. The use of a fractional factorial design made it possible to quantify factor-interaction effects between the variables studied. A filtrated water extract was used as an experimental sterile meat system and the TCA soluble compounds generated were measured. The interactions between glucose + sucrose*NaNO2 and pH*NaCl*ascorbic acid*temperature showwed to be more significant than individual effects, the former being inhibitory and the latter stimulatory of protein hydrolysis. When sugar, nitrite and temperature were separately tested their effects showed a 50% lower magnitude that the obtained when they were used together.