title: Analysis of proteolysis and protein insolubility during the manufacture of some varieties of dry sausage.
abstract: Proteolysis and protein insolubility were studied during the curing of dry sausages such as chorizo, saucisson and salami. Sausages prepared using a meat cutter showed more proteolysis and less protein insolubility in comparison to those prepared using a mincer. Insolubilisation caused a loss in both sarcoplasmic and myofibrillar solubility distinctive for each type of sausage.
authors: Department of Food Science, Faculty of Pharmacy, University of Navarre, 31080 Pamplona, Spain.
authors: I
authors: I
authors: Astiasaran
authors: R
authors: R
authors: Villanueva
authors: J
authors: J
authors: Bello