Proteolysis in Serbian Traditional Dry Fermented Sausage Petrovská klobása as Influenced by Different Ripening Processes
The aim of the study was to determine how different
ripening processes (traditional vs. industrial) influenced the
proteolysis in traditional Serbian dry-fermented sausage Petrovská
klobása. The obtained results indicated more intensive pH decline
(0.7 units after 9 days) in industrially ripened products (I), what had a
positive impact on drying process and proteolytic changes in these
samples. Thus, moisture content in I sausages was lower at each
sampling time, amounting 24.7% at the end of production period
(90 days). Likewise, the process of proteolysis was more pronounced
in I samples, resulting in higher contents of non-protein nitrogen
(NPN) and free amino acids nitrogen (FAAN), as well as in faster
and more intensive degradation of myosin (≈220 kDa), actin (≈45
kDa) and other polypeptides during processing. Consequently, the
appearance and accumulation of several protein fragments were
registered.
[1] E. Petäjä-Kanninen and E. Puolanne, "Principles of Meat Fermentation”,
In Handbook of Fermented Meat and Poultry, Toldrá F, Hui YH,
Astiasarán I, Nip WK, Sebranek JG, Silveira ETF, Stahnke LH, Talon R,
Eds. Ames, Iowa, Blackwell Publishing, 2007, pp. 31-36.
[2] A. Casaburi, M. C. Aristoy, S. Cavella, R. Di Monaco, D. Ercolini, F.
Toldrá, F. Villani, "Biochemical and sensory characteristics of
traditional fermented sausages of Vallo di Diano (Southern Italy) as
affected by the use of starter cultures”, Meat Sci. vol. 76(2), pp. 295-
307, 2007.
[3] T. Tasic, P. Ikonić, A. Mandić, M. Jokanović, V. Tomović, S. Savatić,
Lj. Petrović, "Biogenic amines content in traditional dry fermented
sausage Petrovská klobása as possible indicator of good manufacturing
practice”, Food Control vol. 23(1), pp. 107-112, 2012.
[4] P. Ikonić, T. Tasić, Lj. Petrović, S. Škaljac, M. Jokanović, A. Mandić, B.
Ikonić, "Proteolysis and biogenic amines formation during the ripening
of Petrovská klobása, traditional dry-fermented sausage from Northern
Serbia”, Food Control vol. 30, pp. 69-75, 2013.
[5] L. C. Roseiro, C. Santos, M. Sol, M. J. Borges, M. Anjos, H. Gonçalves,
A. S. Carvalho, "Proteolysis in Painho de Portalegre dry fermented
sausage in relation to ripening time and salt content”, Meat Sci. vol.
79(4), 784-794, 2008.
[6] Ü. Dalmış and A. Soyer, "Effect of processing methods and starter
culture (Staphylococcus xylosus and Pediococcus pentosaceus) on proteolytic changes in Turkish sausages (sucuk) during ripening and
storage”, Meat Sci. vol. 80(2), pp. 345-354, 2008.
[7] M. Spaziani, M. Del Torre, L. Stecchini, "Changes of physicochemical,
microbiological, and textural properties during ripening of Italian lowacid
sausages. Proteolysis, sensory and volatile profiles”, Meat Sci. vol.
81, pp. 77-85, 2009.
[8] ISO 2917, "Meat and meat products. Measurement of pH (Reference
method),” Switzerland: International Organisation for Standardisation,
1999.
[9] ISO 1442, "Meat and meat products. Determination of moisture content
(Reference method),” Switzerland: International Organisation for
Standardisation, 1997.
[10] F. Toldrá, E. Rico, J. Flores, "Cathepsin B, D, H and L activities in the
processing of dry-cured ham”, J. Sci. Food. Agr. vol. 62(2), pp. 157-161,
1993.
[11] O. H. Lowry, N. J. Rosebrough, A. L. Farr, R. J. Randall, "Protein
measurement with the Foline-phenol reagent”, J. Biol. Chem. vol. 193,
pp. 265-275, 1951.
[12] R. Hamm, "Kolloidchemie des fleisches”, Berlin: Paul Parey, 1972.
[13] E. Huff-Lonergan, "Chemistry and biochemistry of meat”, In Handbook
of meat processing, Toldrá F, Ed. Ames, Iowa: Blackwell Publishing,
2010, pp. 5-24.
[14] G. Kaban and M. Kaya, "Effects of Lactobacillus plantarum and
Staphylococcus xylosus on the quality characteristics of dry fermented
sausage "Sucuk””, J. Food Sci. vol. 74, 58-63, 2009.
[15] K. Candogan, F. B. Wardlaw, J. C. Acton, "Effect of starter culture on
proteolytic changes during processing of fermented beef sausages”,
Food Chem. vol. 116(3), 731-737, 2009.
[16] K. Molly, D. Demeyer, G. Johansson, M. Raemaekers, M. Ghistelinck, I.
Geenen, "The importance of meat enzymes in ripening and flavour
generation in dry fermented sausages. First results of a European
project”, Food Chem. vol. 59(4), 539-545, 1997.
[17] F. Toldrá and M. Flores, "The use of muscle enzymes as predictors of
pork meat quality”, Food Chem. vol. 69(4), 387-395, 2000.
[18] F. Toldrá, "Dry-cured meat products”, Trumbull, Connecticut: Food &
Nutrition, press, inc, 2002.
[19] J. M. Aro Aro, P. Nyam-Osor, K. Tsuji, K.-i. Shimada, M. Fukushima,
M. Sekikawa, "The effect of starter cultures on proteolytic changes and
amino acid content in fermented sausages”, Food Chem. vol. 119(1),
279-285, 2010.
[1] E. Petäjä-Kanninen and E. Puolanne, "Principles of Meat Fermentation”,
In Handbook of Fermented Meat and Poultry, Toldrá F, Hui YH,
Astiasarán I, Nip WK, Sebranek JG, Silveira ETF, Stahnke LH, Talon R,
Eds. Ames, Iowa, Blackwell Publishing, 2007, pp. 31-36.
[2] A. Casaburi, M. C. Aristoy, S. Cavella, R. Di Monaco, D. Ercolini, F.
Toldrá, F. Villani, "Biochemical and sensory characteristics of
traditional fermented sausages of Vallo di Diano (Southern Italy) as
affected by the use of starter cultures”, Meat Sci. vol. 76(2), pp. 295-
307, 2007.
[3] T. Tasic, P. Ikonić, A. Mandić, M. Jokanović, V. Tomović, S. Savatić,
Lj. Petrović, "Biogenic amines content in traditional dry fermented
sausage Petrovská klobása as possible indicator of good manufacturing
practice”, Food Control vol. 23(1), pp. 107-112, 2012.
[4] P. Ikonić, T. Tasić, Lj. Petrović, S. Škaljac, M. Jokanović, A. Mandić, B.
Ikonić, "Proteolysis and biogenic amines formation during the ripening
of Petrovská klobása, traditional dry-fermented sausage from Northern
Serbia”, Food Control vol. 30, pp. 69-75, 2013.
[5] L. C. Roseiro, C. Santos, M. Sol, M. J. Borges, M. Anjos, H. Gonçalves,
A. S. Carvalho, "Proteolysis in Painho de Portalegre dry fermented
sausage in relation to ripening time and salt content”, Meat Sci. vol.
79(4), 784-794, 2008.
[6] Ü. Dalmış and A. Soyer, "Effect of processing methods and starter
culture (Staphylococcus xylosus and Pediococcus pentosaceus) on proteolytic changes in Turkish sausages (sucuk) during ripening and
storage”, Meat Sci. vol. 80(2), pp. 345-354, 2008.
[7] M. Spaziani, M. Del Torre, L. Stecchini, "Changes of physicochemical,
microbiological, and textural properties during ripening of Italian lowacid
sausages. Proteolysis, sensory and volatile profiles”, Meat Sci. vol.
81, pp. 77-85, 2009.
[8] ISO 2917, "Meat and meat products. Measurement of pH (Reference
method),” Switzerland: International Organisation for Standardisation,
1999.
[9] ISO 1442, "Meat and meat products. Determination of moisture content
(Reference method),” Switzerland: International Organisation for
Standardisation, 1997.
[10] F. Toldrá, E. Rico, J. Flores, "Cathepsin B, D, H and L activities in the
processing of dry-cured ham”, J. Sci. Food. Agr. vol. 62(2), pp. 157-161,
1993.
[11] O. H. Lowry, N. J. Rosebrough, A. L. Farr, R. J. Randall, "Protein
measurement with the Foline-phenol reagent”, J. Biol. Chem. vol. 193,
pp. 265-275, 1951.
[12] R. Hamm, "Kolloidchemie des fleisches”, Berlin: Paul Parey, 1972.
[13] E. Huff-Lonergan, "Chemistry and biochemistry of meat”, In Handbook
of meat processing, Toldrá F, Ed. Ames, Iowa: Blackwell Publishing,
2010, pp. 5-24.
[14] G. Kaban and M. Kaya, "Effects of Lactobacillus plantarum and
Staphylococcus xylosus on the quality characteristics of dry fermented
sausage "Sucuk””, J. Food Sci. vol. 74, 58-63, 2009.
[15] K. Candogan, F. B. Wardlaw, J. C. Acton, "Effect of starter culture on
proteolytic changes during processing of fermented beef sausages”,
Food Chem. vol. 116(3), 731-737, 2009.
[16] K. Molly, D. Demeyer, G. Johansson, M. Raemaekers, M. Ghistelinck, I.
Geenen, "The importance of meat enzymes in ripening and flavour
generation in dry fermented sausages. First results of a European
project”, Food Chem. vol. 59(4), 539-545, 1997.
[17] F. Toldrá and M. Flores, "The use of muscle enzymes as predictors of
pork meat quality”, Food Chem. vol. 69(4), 387-395, 2000.
[18] F. Toldrá, "Dry-cured meat products”, Trumbull, Connecticut: Food &
Nutrition, press, inc, 2002.
[19] J. M. Aro Aro, P. Nyam-Osor, K. Tsuji, K.-i. Shimada, M. Fukushima,
M. Sekikawa, "The effect of starter cultures on proteolytic changes and
amino acid content in fermented sausages”, Food Chem. vol. 119(1),
279-285, 2010.
@article{"International Journal of Biological, Life and Agricultural Sciences:63306", author = "P. M. Ikonić and T. A. Tasić and L. S. Petrović and S. B. Škaljac and M. R. Jokanović and V. M. Tomović and B. V. Šojić and N. R. Džinić and A. M. Torbica and B. B. Ikonić", title = "Proteolysis in Serbian Traditional Dry Fermented Sausage Petrovská klobása as Influenced by Different Ripening Processes", abstract = "The aim of the study was to determine how different
ripening processes (traditional vs. industrial) influenced the
proteolysis in traditional Serbian dry-fermented sausage Petrovská
klobása. The obtained results indicated more intensive pH decline
(0.7 units after 9 days) in industrially ripened products (I), what had a
positive impact on drying process and proteolytic changes in these
samples. Thus, moisture content in I sausages was lower at each
sampling time, amounting 24.7% at the end of production period
(90 days). Likewise, the process of proteolysis was more pronounced
in I samples, resulting in higher contents of non-protein nitrogen
(NPN) and free amino acids nitrogen (FAAN), as well as in faster
and more intensive degradation of myosin (≈220 kDa), actin (≈45
kDa) and other polypeptides during processing. Consequently, the
appearance and accumulation of several protein fragments were
registered.
", keywords = "Dry-fermented sausage, Petrovská klobása,
proteolysis, ripening process.", volume = "8", number = "9", pages = "1004-4", }
