AN INFLUENCE OF SPONTANEOUS MICROFLORA OF FERMENTED HORSEMEAT PRODUCTS ON THE FORMATION OF BIOLOGICALLY ACTIVE PEPTIDES

AN INFLUENCE OF SPONTANEOUS MICROFLORA OF FERMENTED HORSEMEAT PRODUCTS ON THE FORMATION OF BIOLOGICALLY ACTIVE PEPTIDES

At present, different methods are used to accumulate functional peptides in meat raw materials, including the use of spontaneous microflora during autolysis, the use of the microbial enzymes (the application of starter cultures) and the use of the non-microbial enzymes (enzymes of animals and plant...

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Bibliographic Details
Main Authors: I. M. Chernukha, I. N. Nikonov, N. G. Mashentseva, D. L. Klabukova, D. A. Afanasev, L. I. Kovalyov, L. А. Ilina
Format: Article
Language:English
Published: The V.M. Gorbatov All-Russian Meat Research  Institute 2018-01-01
Series:Теория и практика переработки мяса
Subjects:
peptides
lactobacillus
t-rflp
one-dimensional electrophoresis
two-dimensional electrophoresis
proteomics
horsemeat
meat products
Online Access:https://www.meatjournal.ru/jour/article/view/75

Internet

https://www.meatjournal.ru/jour/article/view/75

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