Effect of the fungal protease EPg222 on proteolysis and texture in the dry fermented sausage ‘salchichón’

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.

Implantation Ability of the Potential Probiotic Strain, Lactobacillus reuteri PL519, in “Salchichón,” a Traditional Iberian Dry Fermented Sausage

“…NPN and AN showed no major differences among the batches analyzed, their values being between 7.79 and 7.87 mg N/g DM (dry matter), and 2.83 and 3.41 mg N/g DM, respectively. Similar results have been reported in dry fermented sausages by other researchers (Benito and others 2004, 2005; Roseiro and others 2008, 2010). With respect to the biogenic amines, the presence of these compounds in fermented food, such as Iberian dry fermented sausages, is generally inevitable.…”

Effect of autochthonous starter cultures in the production of “salchichón”, a traditional Iberian dry-fermented sausage, with different ripening processes

“…At the end of processing, there was a reduction of around 85e90% in the extractable proteins, as compared with initial values. This evolution has also been reported in sausages treated with proteases during ripening (Benito et al, 2005). However, there were no differences between the controls and samples with starter cultures.…”

“…To obtain the sarcoplasmic and myofibrillar proteins, 2 g of sample was homogenized as Benito, Rodríguez, Córdoba, Andrade, and Córdoba (2005). The protein concentration was determined following the Bradford method and the results were expressed as percentages of protein (mg protein g À1 dry matter) with respect to the initial protein values at 0 h of ripening.…”

“…Amino acid nitrogen (AN) was determined from the 0.6 M perchloric acid protein precipitation fraction after peptide precipitation with 10% sulfosalicilic acid (Benito et al, 2005).…”

Comparison of the effects of a commercial and an autochthonous Pediococcus acidilactici and Staphylococcus vitulus starter culture on the sensory and safety properties of a traditional Iberian dry‐fermented sausage “salchichón”

“…To obtain the sarcoplasmic and myofibrillar proteins, 1 g of sample was homogenized as in Benito et al. (2005).…”