@article{(Open Science Index):https://publications.waset.org/pdf/9999360,
	  title     = {Proteolysis in Serbian Traditional Dry Fermented Sausage Petrovská klobása as Influenced by Different Ripening Processes},
	  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},
	  country	= {},
	  institution	= {},
	  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.
},
	    journal   = {International Journal of Nutrition and Food Engineering},
	  volume    = {8},
	  number    = {9},
	  year      = {2014},
	  pages     = {1010 - 1013},
	  ee        = {https://publications.waset.org/pdf/9999360},
	  url   	= {https://publications.waset.org/vol/93},
	  bibsource = {https://publications.waset.org/},
	  issn  	= {eISSN: 1307-6892},
	  publisher = {World Academy of Science, Engineering and Technology},
	  index 	= {Open Science Index 93, 2014},
	}