"nitrosomyoglobin" - 1 õppematerjal

Liha töötlemine

siderable effect on the sensorial quality of sausage and other fermented meat products fermented meat products. These changes can can be achieved by the introduction of selec- be summarized as follows: decreases in pH; tive decontaminating procedures targeted changes in the microbial populations; reduc- toward spoilage and pathogenic bacteria but tion of nitrates to nitrites a; formation of preserving technological microbiota (Ammor nitrosomyoglobin; solubilization and gelifi- et al. 2004), and by the addition of microbial cation of myofibrillar and sarcoplasmic pro- starter cultures selected from meat-process- teins; proteolytic, lipolytic, and oxidative ing environment in order to drive the fermen- phenomena; and dehydration (Casaburi et al. tation process. 2007). Meat starter cultures are “preparations