Effect of processing methods and starter culture (Staphylococcus xylosus and Pediococcus pentosaceus) on proteolytic changes in Turkish sausages (sucuk) during ripening and storage

Structural characteristics of peptides extracted from Cantonese sausage during drying and their antioxidant activities

“…For the peptide content of P2, it increased from 102 to 139 mg/100 g during the first 6 h, and finally remained consistently at approximately 160 mg/100 g during 36-72 h. Henriksen and Stahnke (1997) have isolated water-soluble peptides with low molecular weight from Danish salami, Italian sausage and Spanish chorizo by gel filtration chromatography and have found that the molecular weight of the major peptides were less than 4.2 kDa. Literatures regarding the peptide contents in different cured sausages have indicated that an increase of peptides is produced during ripening (Dalmış & Soyer, 2008;Fanco et al, 2002;Salgado, García Fontán, Franco, López, & Carballo, 2005;Zdolec et al, 2008). In this work, there was a significant (P b 0.05) increase in the peptide content of Cantonese sausage as the drying time extended.…”

Low molecular weight peptides derived from sarcoplasmic proteins produced by an autochthonous starter culture in a beaker sausage model

“…The growth performance of both L. curvatus CRL705 and S. vitulinus GV318 during a 10-days incubation at 22 • C showed that the mixed starter culture assured pH drop of the meat batter evidencing its adaption to the beaker sausage. This result is according with those obtained from Spanish, Italian and Turkish meat products that applied Lactobacillus or Pediococcus combined with Staphylococcus as mixed starter cultures [23,24,50]. When growing alone in the BS-Sv model (Fig.…”

Effects of composition and oxidation of proteins on their solubility, aggregation and proteolytic susceptibility during processing of Cantonese sausage

“…For the intensity of a 30-kDa polypeptide, a rapid increase was observed during 0-6 h and slightly decreased thereafter. Electrophoretic analysis of the salt-soluble fraction indicated the existence of several myofibrillar proteins, including myosin heavy chain (MHC, 200 kDa), actin (45 kDa), a-actinin (94 kDa), tropomyosin (80 kDa), troponin (75 kDa) and myosin light chain (20 kDa) (Dalmıs ß & Soyer, 2008). Myofibrillar proteins play the most critical role during meat processing as they are responsible for the cohesive structure and firm texture of meat products (Xiong, 1994).…”