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...
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| Format: | Article |
| Language: | English |
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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 |
| _version_ | 1797913227448811520 |
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| author | Hüsnü Yusuf GÖKALP Hüdayi ERCOŞKUN Ahmet Hilmi ÇON |
| author_facet | Hüsnü Yusuf GÖKALP Hüdayi ERCOŞKUN Ahmet Hilmi ÇON |
| author_sort | Hüsnü Yusuf GÖKALP |
| collection | DOAJ |
| description | 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 are firstly responsible from decreasing of pH. Volatile compounds from glycolysis effect aroma. Compounds formed by lipolysis are the main reason that effect aroma. 60 % volatile compounds formed in fermented products are results of lipolysis. Because of low pH, low water activity and high salt concentration, proteolysis occurs in a very decreased level and form only a little part of all volatiles. For this reason proteolysis effects aroma much more than flavour. |
| first_indexed | 2024-04-10T12:09:34Z |
| format | Article |
| id | doaj.art-dfb70fafc1c4418cbe9f9839c046f0df |
| institution | Directory Open Access Journal |
| issn | 1300-7009 2147-5881 |
| language | English |
| last_indexed | 2024-04-10T12:09:34Z |
| publishDate | 1998-03-01 |
| publisher | Pamukkale University |
| record_format | Article |
| series | Pamukkale University Journal of Engineering Sciences |
| spelling | doaj.art-dfb70fafc1c4418cbe9f9839c046f0df2023-02-15T16:16:06ZengPamukkale UniversityPamukkale University Journal of Engineering Sciences1300-70092147-58811998-03-01438058115000084098OCCURING SOME BIOCHEMICAL REACTIONS IN FERMENTED MEAT PRODUCTS AND THEIR EFFECTS ON AROMA DEVELOPMENTHüsnü Yusuf GÖKALPHüdayi ERCOŞKUNAhmet Hilmi ÇONGlycolysis, 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 are firstly responsible from decreasing of pH. Volatile compounds from glycolysis effect aroma. Compounds formed by lipolysis are the main reason that effect aroma. 60 % volatile compounds formed in fermented products are results of lipolysis. Because of low pH, low water activity and high salt concentration, proteolysis occurs in a very decreased level and form only a little part of all volatiles. For this reason proteolysis effects aroma much more than flavour.http://dergipark.ulakbim.gov.tr/pajes/article/view/5000090030Sucuk, Lipolizis, Proteolizis, Glikolizis, Aroma |
| spellingShingle | Hüsnü Yusuf GÖKALP Hüdayi ERCOŞKUN Ahmet Hilmi ÇON OCCURING SOME BIOCHEMICAL REACTIONS IN FERMENTED MEAT PRODUCTS AND THEIR EFFECTS ON AROMA DEVELOPMENT Pamukkale University Journal of Engineering Sciences Sucuk, Lipolizis, Proteolizis, Glikolizis, Aroma |
| title | OCCURING SOME BIOCHEMICAL REACTIONS IN FERMENTED MEAT PRODUCTS AND THEIR EFFECTS ON AROMA DEVELOPMENT |
| title_full | OCCURING SOME BIOCHEMICAL REACTIONS IN FERMENTED MEAT PRODUCTS AND THEIR EFFECTS ON AROMA DEVELOPMENT |
| title_fullStr | OCCURING SOME BIOCHEMICAL REACTIONS IN FERMENTED MEAT PRODUCTS AND THEIR EFFECTS ON AROMA DEVELOPMENT |
| title_full_unstemmed | OCCURING SOME BIOCHEMICAL REACTIONS IN FERMENTED MEAT PRODUCTS AND THEIR EFFECTS ON AROMA DEVELOPMENT |
| title_short | OCCURING SOME BIOCHEMICAL REACTIONS IN FERMENTED MEAT PRODUCTS AND THEIR EFFECTS ON AROMA DEVELOPMENT |
| title_sort | occuring some biochemical reactions in fermented meat products and their effects on aroma development |
| topic | Sucuk, Lipolizis, Proteolizis, Glikolizis, Aroma |
| url | http://dergipark.ulakbim.gov.tr/pajes/article/view/5000090030 |
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