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Effect of the fungal protease EPg222 on proteolysis and texture in the dry fermented sausage ‘salchichón’
Author(s) -
Benito María J,
Rodríguez Mar,
Córdoba María G,
Andrade María J,
Córdoba Juan J
Publication year - 2004
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.1951
Subject(s) - chewiness , ripening , food science , proteolysis , chemistry , fermentation , flavour , autolysis (biology) , protease , cheese ripening , fermentation in food processing , enzyme , biochemistry , biology , bacteria , lactic acid , genetics
Abstract Proteolytic activity of the fungal protease EPg222 and its effect on the texture of the dry fermented sausage ‘salchichón’, which has a long ripening process, was assayed. Samples with enzyme added showed a significant reduction of myofibrillar protein concentration during the ripening period, compared with a control, and proteolytic activity of the enzyme led to a higher accumulation of non‐protein and ‐amino acid nitrogen. Analysis of volatile compounds in ripened dry fermented sausages revealed that only in EPg222 batches were branched compounds derived from amino acids catabolism detected that are associated with the flavour of dry cured meat products. The texture profile analysis showed reduction in hardness, gumminess and chewiness values in treated compared with control sausages. The effect of this enzyme could be of great interest in stimulating proteolysis, in flavour development and in reducing the hardness of dry fermented sausages produced by a long ripening process. Copyright © 2004 Society of Chemical Industry