Textural properties and changes of myofibrillar and sarcoplasmic proteins of salame Felino, a typical Italian dry-cured fermented sausage, were studied during ripening. Hardness, chewiness, and gumminess increased over the ripening period. Adhesiveness showed a gradual but significant decrease after 14 days and further at 28 days of ripening. A remarkable increase of the proteolysis index and a significant decrease of myofibrillar and sarcoplasmic protein solubility were observed. Hardness showed a significant negative correlation with myofibrillar protein solubility. Sarcoplasmic proteins appeared to be more susceptible to degradation.

Characterization of textural properties and changes of myofibrillar and sarcoplasmic proteins in salame Felino during ripening / G., Saccani; G., Fornelli; Zanardi, Emanuela. - In: INTERNATIONAL JOURNAL OF FOOD PROPERTIES. - ISSN 1094-2912. - 16:(2013), pp. 1460-1471. [10.1080/10942912.2011.595027]

Characterization of textural properties and changes of myofibrillar and sarcoplasmic proteins in salame Felino during ripening

ZANARDI, Emanuela
2013-01-01

Abstract

Textural properties and changes of myofibrillar and sarcoplasmic proteins of salame Felino, a typical Italian dry-cured fermented sausage, were studied during ripening. Hardness, chewiness, and gumminess increased over the ripening period. Adhesiveness showed a gradual but significant decrease after 14 days and further at 28 days of ripening. A remarkable increase of the proteolysis index and a significant decrease of myofibrillar and sarcoplasmic protein solubility were observed. Hardness showed a significant negative correlation with myofibrillar protein solubility. Sarcoplasmic proteins appeared to be more susceptible to degradation.
2013
Characterization of textural properties and changes of myofibrillar and sarcoplasmic proteins in salame Felino during ripening / G., Saccani; G., Fornelli; Zanardi, Emanuela. - In: INTERNATIONAL JOURNAL OF FOOD PROPERTIES. - ISSN 1094-2912. - 16:(2013), pp. 1460-1471. [10.1080/10942912.2011.595027]
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11381/2639459
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