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A STUDY CONCERNING SOME CHANGES THAT OCCUR DURING THE MEAT FERMENTATION PROCESS USING THE STATISTICAL MODELS AND THERMAL ANALYSIS

. eng. Olga Draghici, Anca Sipos

First published: 2013-06-20https://doi.org/10.5593/sgem2013/bf6/s25.001View metrics

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Title
A STUDY CONCERNING SOME CHANGES THAT OCCUR DURING THE MEAT FERMENTATION PROCESS USING THE STATISTICAL MODELS AND THERMAL ANALYSIS
Authors
. eng. Olga Draghici, Anca Sipos
Proceedings
SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings; 13th SGEM GeoConference NANO, BIO AND GREEN TECHNOLOGIES FOR A SUSTAINABLE FUTURE
Publisher
Stef92 Technology
Year
2013
Pages
77 - 84 pp
ISSN
1314-2704
ISBN
Not available yet
Language
en
Publication type
Conference Paper
References40

  1. Toldrá F. Handbook of Fermented Meat and Poultry, Wiley, 2008.

  2. Banu Constantin, Banu, C., Ionescu, A., Bahrim, G., Vizireanu, C., Dorin, S.S., Biochimia, microbiologia şi parazitologia cărnii ( The meat biochemistry, microbiology and parasitology), Editura A.G.I.R., 2006.

  3. Păcală M.-L., Brudiu L., Lengyel E., Begea M. Two variants of use of starter yogurt cultures to obtain of cereal -based fermented beverages, Annals of the University of Craiova, Series: Biology, Horticulture, Food, Produce Processing Technology, Environmental Engineering, Vol. XVII (LIII):293-298, Ed. Universitaria, Craiova, 2012

  4. Păcală M.-L., Oprean L., Favier L., Danciu C.A., Lengyel E. Research regarding the use of wheat biodiversity for obtaining some cereal -based fermented mashes, Bull. UASVM Agric., 69(2):334-343, 2012.

  5. Leistner L., Gould G. W., Hurdle Technologies: Combination Treatments for Food Stability, Safety, and Quality, Publisher Springer, 2002.

  6. Drăghici O., Study of several factors that influence thermal analysis for meat samples, International Scientific Conference, “Traditions, innovation, sustainability”, X. Wellmann, 2011.

  7. Himmelblau D.M., Bischoff K.B., Process analysis and simulation, John Wiley&Sons, Inc., 2001.

  8. Imre -Lucaci A., Cormoş Ana -Maria ; MATLAB exemple şi aplicaţii în ingineria chimică (exemples and aplications in chemical engineering), Presa Universitară Clujeană, 195-197, 2008.

  9. Dénes Lörinczy (ed), The Nature of Biological Systems as Revealed by Thermal Methods, Series: Hot Topics in Thermal Analysis and Calorimetry, vol 5, Springer, 2004.

  10. Schön, A. & Velázquez -Campoy A. Methods for Structural Analysis of Protein Pharmaceuticals (Jiskoot, W. and Crommelin, DJA, Eds.) Arlington, VA, AAPS Press, 573-589, 2005.

  11. Xiong Y.L., Structure-Function Relationships of Muscle Proteins, in Food Proteins and Their Applications, edited by Damodaran S., Paraf A.,CRC, 1997.

  12. Howell, B.K., Matthews, A.D., Donnelly, A.P., Thermal stability of fish myofibrils: a differential scanning calorimetric study, Int. J. Food Sci. Technol., 26(3), 283-295, 1991.

  13. Wright, D. J., Leach, I. B., & Wilding, P., Differential scanning calorimetric studies of muscle and its constituent proteins, Journal of Science and Food Agriculture, 28(6), 557–564, 1977.

  14. Zhou G.H., Zhao G.M., Biochemical changes during processing of traditional Jinhua ham, Meat Science 77, 1, 114–120, 2007.

  15. Demeyer, D., Johansson, G., Raemaekers, M., Ghistelinck, M., Geenen, I., The importance of meat enzymes in ripening and flavour generation in dry fermented sausages. First results of a European project, Food Chemistry Volume 59, Issue 4, Pp 539–545, 1997 GeoConference on Nano, Bio and Green – Technologies for a Sustainable Future

  16. Toldra´, F., Flores, M., & Sanz, Y. Dry -cured ham flavour: Enzymatic generation and process influence. Food Chemistry, 59(4), 523–530, 1997.

  17. M. Flores, F. Toldra Microbial enzymatic activities for improved fermented meats, Trends in Food Science & Technology . 22 (2-3), 81-90, 2011.

  18. Fadda, S., Sanz, Y., Vignolo, G., Aristoy, M. C., Oliver, G., & Toldra´, F. Hydrolysis of pork muscle sarcoplasmic proteins by Lactobacillus curvatus and Lactobacillus sake. Applied and Environmental Microbiology, 65, 578-584, 1999.

  19. Mauriello, G., Casaburi, A., & Villani, F. Proteolytic activity of Staphylococcus xylosus strains on pork myofibrillar and sarcoplasmic proteins and use of selected strains in the production of ‘Naples type’ salami. Journal of Applied Microbiology, 92, 482-490, 2002.

  20. Montel, M. C., Reitz, J., Talon, R., Berdague´ , J. L., & Rousset -Akrim, S. Biochemical activities of M icrococcaceae and their effects on the aromatic profiles and odours of a dry sausage model. Food Microbiology, 13, 489-499, 1996.

  21. Toldrá F. Handbook of Fermented Meat and Poultry, Wiley, 2008.

  22. Banu Constantin, Banu, C., Ionescu, A., Bahrim, G., Vizireanu, C., Dorin, S.S., Biochimia, microbiologia şi parazitologia cărnii ( The meat biochemistry, microbiology and parasitology), Editura A.G.I.R., 2006.

  23. Păcală M.-L., Brudiu L., Lengyel E., Begea M. Two variants of use of starter yogurt cultures to obtain of cereal -based fermented beverages, Annals of the University of Craiova, Series: Biology, Horticulture, Food, Produce Processing Technology, Environmental Engineering, Vol. XVII (LIII):293-298, Ed. Universitaria, Craiova, 2012

  24. Păcală M.-L., Oprean L., Favier L., Danciu C.A., Lengyel E. Research regarding the use of wheat biodiversity for obtaining some cereal -based fermented mashes, Bull. UASVM Agric., 69(2):334-343, 2012.

  25. Leistner L., Gould G. W., Hurdle Technologies: Combination Treatments for Food Stability, Safety, and Quality, Publisher Springer, 2002.

  26. Drăghici O., Study of several factors that influence thermal analysis for meat samples, International Scientific Conference, “Traditions, innovation, sustainability”, X. Wellmann, 2011.

  27. Himmelblau D.M., Bischoff K.B., Process analysis and simulation, John Wiley&Sons, Inc., 2001.

  28. Imre -Lucaci A., Cormoş Ana -Maria ; MATLAB exemple şi aplicaţii în ingineria chimică (exemples and aplications in chemical engineering), Presa Universitară Clujeană, 195-197, 2008.

  29. Dénes Lörinczy (ed), The Nature of Biological Systems as Revealed by Thermal Methods, Series: Hot Topics in Thermal Analysis and Calorimetry, vol 5, Springer, 2004.

  30. Schön, A. & Velázquez -Campoy A. Methods for Structural Analysis of Protein Pharmaceuticals (Jiskoot, W. and Crommelin, DJA, Eds.) Arlington, VA, AAPS Press, 573-589, 2005.

  31. Xiong Y.L., Structure-Function Relationships of Muscle Proteins, in Food Proteins and Their Applications, edited by Damodaran S., Paraf A.,CRC, 1997.

  32. Howell, B.K., Matthews, A.D., Donnelly, A.P., Thermal stability of fish myofibrils: a differential scanning calorimetric study, Int. J. Food Sci. Technol., 26(3), 283-295, 1991.

  33. Wright, D. J., Leach, I. B., & Wilding, P., Differential scanning calorimetric studies of muscle and its constituent proteins, Journal of Science and Food Agriculture, 28(6), 557–564, 1977.

  34. Zhou G.H., Zhao G.M., Biochemical changes during processing of traditional Jinhua ham, Meat Science 77, 1, 114–120, 2007.

  35. Demeyer, D., Johansson, G., Raemaekers, M., Ghistelinck, M., Geenen, I., The importance of meat enzymes in ripening and flavour generation in dry fermented sausages. First results of a European project, Food Chemistry Volume 59, Issue 4, Pp 539–545, 1997 GeoConference on Nano, Bio and Green – Technologies for a Sustainable Future

  36. Toldra´, F., Flores, M., & Sanz, Y. Dry -cured ham flavour: Enzymatic generation and process influence. Food Chemistry, 59(4), 523–530, 1997.

  37. M. Flores, F. Toldra Microbial enzymatic activities for improved fermented meats, Trends in Food Science & Technology . 22 (2-3), 81-90, 2011.

  38. Fadda, S., Sanz, Y., Vignolo, G., Aristoy, M. C., Oliver, G., & Toldra´, F. Hydrolysis of pork muscle sarcoplasmic proteins by Lactobacillus curvatus and Lactobacillus sake. Applied and Environmental Microbiology, 65, 578-584, 1999.

  39. Mauriello, G., Casaburi, A., & Villani, F. Proteolytic activity of Staphylococcus xylosus strains on pork myofibrillar and sarcoplasmic proteins and use of selected strains in the production of ‘Naples type’ salami. Journal of Applied Microbiology, 92, 482-490, 2002.

  40. Montel, M. C., Reitz, J., Talon, R., Berdague´ , J. L., & Rousset -Akrim, S. Biochemical activities of M icrococcaceae and their effects on the aromatic profiles and odours of a dry sausage model. Food Microbiology, 13, 489-499, 1996.

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