Dry fermented sausages made with a protease from Aspergillus oryzae and/or a starter culture

Structural characteristics of peptides extracted from Cantonese sausage during drying and their antioxidant activities

“…Histidine (His) was the major amino acid in both peptide fractions. These results were in agreement with that recorded by Zapelena, Astiasarán, and Bello (1999) for amino acids from peptides in dry fermented sausages with added enzyme (Fungal protease from Solvay Enzymes) (His: from 39.28% to 51.58%). A remarkably large content of His in peptides may be due to His dipeptides present in skeletal muscle, the concentration depending on muscle type (Carnegie, Ilic, Etheridge, & Collins, 1983;Henriksen & Stahnke, 1997).…”

“…While for P2, His decreased continuously throughout drying (from 60.90% to 56.16%). These changes were similar to that in dry fermented sausages with added enzyme fungal protease (Zapelena, et al,1999). The decrease of His level could be attributed to the fact that the higher concentration of large peptides may give a greater availability of substrate for degradation by exopeptidases present (Zapelena, et al, 1999).…”

Changes of chemical and nutrient composition of porcine blood during fermentation by Aspergillus oryzae

“…The 64 kDa band of the large molecular weight protein still existed, but the content decreased greatly. These results indicated that large molecular weight proteins of blood could be degraded into Zapelena et al (1999), who showed smaller degradation products such as FAA are from the main proteolytic processes. Different processing conditions result in a wide variation in nitrogen digestibility and iron availability in blood meal or blood food (Wang and Lin 1994;Moughan et al 1999).…”

The Influence of Debaryomyces hansenii, Candida deformans and Candida zeylanoides on the aroma formation of dry-cured “lacón”

“…Both reactions take place by the contribution of endogenous proteases and lipases, enzymes that are either naturally originated by microbes or added during the manufacturing process. The role of microorganisms in the generation of volatile compounds is well documented for dry-fermented sausages (Bruna et al, 2001;Zapelena, Astiasarán, & Bello, 1999). In the case of dry-cured ham the role of microorganisms is considered to be less important because the microbial population inside the ham is relatively low (Silla, Molina, Flores, & Silvestre, 1989).…”