Effect of curing conditions and Lactobacillus casei CRL705 on the hydrolysis of meat proteins.
OBJECTIVE
The effect of the common curing conditions used during the manufacture of dry fermented sausage on the proteolytic activity of Lactobacillus casei CRL705 against meat proteins was investigated.


RESULTS
Hydrolysis of pork muscle sarcoplasmic and myofibrillar proteins was evaluated by SDS-PAGE and reverse phase-HPLC analysis. Ascorbic acid exerted a stimulatory effect on both sarcoplasmic and myofibrillar protein breakdown by Lact. casei CRL705 with the release of hydrophilic peptides and free amino acids, while NaCl and NaNO2 mainly stimulated myofibrillar degradation.


CONCLUSIONS
Even when processing temperature (25 degrees C) did not positively affect bacterial protein hydrolysis, the presence of curing salts accounted for a remarkable increase in the non-volatile components that constitute taste-active compounds that strongly influence the final flavour of the product.


CONCLUSIONS
To predict the suitability of Lact. casei CRL705 and its proteolytic enzymes as a starter culture for the dry processing of dry fermented sausages.
Fadda
S
S
Centro de Referencia para Lactobacilos (CERELA), San Miguel de Tucumán, Argentina, Spain.
Vignolo
G
G
Aristoy
M C
MC
Oliver
G
G
Toldrá
F
F
D000596:Amino Acids / Q000032:analysis / Q000378:metabolism*; D000818:Animals; D002851:Chromatography, High Pressure Liquid; D005285:Fermentation; D005421:Flavoring Agents / Q000378:metabolism; D005519:Food Preservation; D006868:Hydrolysis; D007780:Lacticaseibacillus casei / Q000201:enzymology* / Q000502:physiology*; D008460:Meat / Q000382:microbiology*; D008461:Meat Products / Q000382:microbiology; D009124:Muscle Proteins / Q000737:chemistry / Q000302:isolation & purification / Q000378:metabolism*; D018482:Muscle, Skeletal / Q000737:chemistry / Q000378:metabolism / Q000382:microbiology; D009210:Myofibrils / Q000737:chemistry / Q000378:metabolism / Q000382:microbiology; D015203:Reproducibility of Results; D013552:Swine; D013696:Temperature
D000596:Amino Acids; D005421:Flavoring Agents; D009124:Muscle Proteins