Liha töötlemine
tribution to proteolysis is minimal due to has been recently proposed (Toldrá 2006b).
their low counts. Other bacteria, such as S. This uses the process parameters (pH, salt
xylosus, have nitrate reductase activity, content, water activity, etc.) to control the
which is an important enzyme for the reduc- muscle endoproteases, mainly involved
tion of nitrate to nitrite. Amines levels are in texture degradation, and exoproteases,
usually low or even negligible in normal dry- directly involved in the generation of small
cured hams, but these levels could rise in peptides and free amino acids related to
case of spoilage with microorganisms with flavor.
360 Chapter 20
Another relevant trend is salt reduction in Buscailhon, S., J. L. Berdagué, J. Bousset, M. Cornet,
G. Gandemer, C. Touraille, and G. Monin. 1994b.
annaabi.ee 
