OCCURING SOME BIOCHEMICAL REACTIONS IN FERMENTED MEAT PRODUCTS AND THEIR EFFECTS ON AROMA DEVELOPMENT
Glycolysis, lipolysis and proteolysis are the main biochemical reactions which effect characteristic flavour, aroma, color and texture development of fermented meat products. These reactions are results of the microorganisms or endogenous meat enzymes. The products which are results of glycolysis a...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Pamukkale University
1998-03-01
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| Series: | Pamukkale University Journal of Engineering Sciences |
| Subjects: | |
| Online Access: | http://dergipark.ulakbim.gov.tr/pajes/article/view/5000090030 |