The Changes Occurring in Proteins during Processing and Storage of Fermented Meat Products and Their Regulation by Lactic Acid Bacteria

Protein, which is the main component of meat, is degraded and oxidized during meat fermentation. During fermentation, macromolecular proteins are degraded into small peptides and free amino acids, and oxidation leads to amino acid side chain modification, molecular crosslinking polymerization, and p...

Descripción completa

Detalles Bibliográficos
Autores principales: Wang, Daixun, Cheng, Feng, Wang, Yi, Han, Jun, Gao, Fang, Tian, Jianjun, Zhang, Kaiping, Jin, Ye
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9407609/
https://www.ncbi.nlm.nih.gov/pubmed/36010427
http://dx.doi.org/10.3390/foods11162427

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9407609/
https://www.ncbi.nlm.nih.gov/pubmed/36010427
http://dx.doi.org/10.3390/foods11162427

Ejemplares similares