Bacterial Proteinase Reduces Maturation Time of Dry Fermented Sausages

Abstract

The effect of proteinases, from Lactobacillus paracasei subsp. paracasei NCDO151 and from Bacillus licheniformis (Alcalase, NOVO Nordisk), on the ripening of dry sausages was compared. Increased levels of starter bacteria, d-lactic acid, a sharper pH-drop and changes in chromatographic profiles (by gas chromatography/mass spectrometry) indicated that the enzyme from Lactobacillus paracasei accelerated the dry sausage ripening. This effect was not detected in sausages with the Alcalase enzyme. Higher sensory scores on maturity flavor, color, hardness and others, confirmed that sausages containing proteinase from L. paracasei showed the same maturity after 14 days as those without enzymes or with the Alcalase enzyme after 28 days.

Changes in microbiological, biochemical and physico-chemical properties of Nham inoculated with different inoculum levels of Lactobacillus curvatus

“…At the end of fermentation (pH$4.6), LC106 and LC104 had higher hardness and resilence but lower fracturability than the control (Po0:05). The hardness of sausage is a measure of degree of maturation, resulting from the denaturation and gelation of meat proteins and the loss of water (Hagen, Berdague, Holck, Naes, & Blom, 1996). No significant differences in adhesiveness, springiness, and cohesiveness were observed among all samples with and without inoculum (P40:05).…”

Enzymes in Meat Processing

“…paracasei has been found to accelerate the ripening and improve the sensory quality of sausages. 111 The addition of cell-free extracts from moulds such as Mucor racemosus and Penicillium aurantiogriseum also leads to improved sensory properties of fermented sausages by increasing the generation of ammonia and volatile compounds derived from amino acid catabolism. [112][113][114] Bolumar et al [115][116][117] purified and characterized two proteinases (PrA and PrB) and two aminopeptidases (arginyl aminopeptidase and prolyl aminopeptidase) from cell-free extract of the yeast strain Debaryomyces hanseii CECT 12 487.…”

Valores de nitrito e TBARS durante o processamento e armazenamento da paleta suína curada, maturada e fermentada

“…A concentração de nitrito presente num produto cárneo obtido por salga a seco e por desidratação pode agir como um obstáculo ("Hurdle Technology") frente às fontes de alterações desse tipo de produto (LÜCKE, 1994;HAGEN et al, 1996;HUGAS, 1997;ARNAU et al, 1998;MARTÍN, 1998). Por outro lado, o conhecimento do valor de nitrito e de TBARS é importante, pois são considerados parâmetros físico-químicos de qualidade em produtos cárneos maturados, fermentados e no presunto curado.…”