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Effect of Starter Culture Addition and Processing Method on Proteolysis and Texture Profile of Traditional Dry-Fermented Sausage Petrovská klobása

Predrag IkonićInstitute of Food Technology, University of Novi Sad, Novi Sad, SerbiaCorrespondence[email protected]
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Marija JokanovićFaculty of Technology, University of Novi Sad, Novi Sad, SerbiaView further author information

Ljiljana PetrovićFaculty of Technology, University of Novi Sad, Novi Sad, SerbiaView further author information

Tatjana TasićInstitute of Food Technology, University of Novi Sad, Novi Sad, SerbiaView further author information

Snežana ŠkaljacFaculty of Technology, University of Novi Sad, Novi Sad, SerbiaView further author information

Branislav ŠojićFaculty of Technology, University of Novi Sad, Novi Sad, SerbiaView further author information

Natalija DžinićFaculty of Technology, University of Novi Sad, Novi Sad, SerbiaView further author information

Vladimir TomovićFaculty of Technology, University of Novi Sad, Novi Sad, SerbiaView further author information

Jelena TomićInstitute of Food Technology, University of Novi Sad, Novi Sad, SerbiaView further author information

Bojana DanilovićFaculty of Technology, University of Niš, Leskovac, SerbiaView further author information

Bojana IkonićFaculty of Technology, University of Novi Sad, Novi Sad, SerbiaView further author information

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Abstract

Proteolysis and texture profile of Petrovská klobása, made with addition of starter culture, were investigated during the ripening in different conditions (traditional versus industrial). Due to intensive degradation of myofibrillar proteins, significant increases of non-protein nitrogen and free amino acids nitrogen contents were registered in all samples. Similar proteolytic changes were found in both starter and non-starter sausages, but were more pronounced in samples ripened in industrial room. In relation to ripening conditions hardness and chewiness differed significantly, while starter culture had significant effect only on hardness of sausages processed in industrial room.

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The authors wish to express their sincere gratitude to the Ministry of Education, Science, and Technological Development of the Republic of Serbia (Project: TR31032), as well as to Provincial Secretariat for Science and Technological Development of the Autonomous Province of Vojvodina (Project: 114-451-1440/2014) for their financial support.

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Effect of Starter Culture Addition and Processing Method on Proteolysis and Texture Profile of Traditional Dry-Fermented Sausage Petrovská klobása

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Effect of Starter Culture Addition and Processing Method on Proteolysis and Texture Profile of Traditional Dry-Fermented Sausage Petrovská klobása

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