Effect of the Addition of Papain on the Dry Fermented Sausage Proteolysis

Abstract

The effects of the addition of two different concentrations of papain on the proteolysis development and the sensory characteristics of dry fermented sausage were studied. In all batches, water soluble, non‐protein, 50 g litre−1 phosphotungstic acid soluble, 50 g litre−1 sulphosalicylic acid soluble and total volatile basic nitrogens increased during fermentation (first 2 days). The changes were more pronounced and the values greater when the highest level of papain was added. After fermentation, nitrogen levels became stabilised until the end of ripening (26 days). The electrophoretic studies showed that the proteolysis of high molecular weight myofibrillar and sarcoplasmic proteins was more prominent in protease‐added batches. A similar pattern was observed for free amino acids compared with that found in 50 g litre−1 sulphosalicylic acid nitrogen. Histamine and tyramine increased through ripening. Although the addition of papain increased the proteolysis phenomena, no improvement of the sausage flavour was observed in the sensory analysis.

Acidity, Proteolysis and Lipolysis Changes in Rapid-Cured Fermented Sausage Dried at Different Temperatures

“…The main amino acids at the end of the process were Leu, Tau, Glu, Phe, Lys and Gln, all with quantities over 100 mg/100 g d.b., followed by Ala and Val (Table 2). These results differed partly from those obtained by other authors such as Díaz et al (1996), who also found results that differed from those of a previous study (Díaz et al, 1993). In other words, at the end of the process, there was agreement only for some of the main FAA, such as, for example, Glu, Leu and Lys.…”

“…Mateo et al (1996) reported decreases in Gln, Asn and Arg, and DeMasi et al (1990) found decreases in Gln, Cys and Arg, as predicted by the theory. In general terms, we observed an increase in the other free amino acids (Table 2), which agreed with the results obtained by DeMasi et al (1990), Díaz et al (1993Díaz et al ( , 1996, Mateo et al (1996) and Zapelena et al (1997). The individual variations in the free amino acids during the curing process depend on both endogenous enzymatic activity and microbial enzymatic activity (DeMasi et al, 1990).…”

“…The TVBN gradually increased during the drying process (Table 2), and their behavior was similar to that found by other authors (Díaz et al, 1993(Díaz et al, , 1996. Halfway through the drying process, there were no significant differences in the quantity of TVBN for the two drying temperatures, but there were significant differences at the end.…”

“…The main amino acids were, in decreasing order, Gly, Leu, Pro, Lys, Val, Phe and Ser, with quantities in the range 10-20 mg/100 g d.b. (Table 2), results that also differ from those obtained by other authors (DeMasi et al, 1990;Díaz et al, 1993Díaz et al, , 1996Mateo et al, 1996). This variation in FAA in the initial mixture may be due to many factors, including especially breed, sex and diet, and also porcine stress syndrome (pale soft exudative meat, dark firm dried, among others; Flores et al, 2000).…”

Influence of the Simultaneous Addition of the Protease Flavourzyme and the Lipase Novozym 677BG on Dry Fermented Sausage Compounds Extracted by SDE and Analyzed by GC-MS

“…It has been well stablished that this strategy leads to many changes in the lipidic and nitrogen fractions, depending on the kind of enzyme and the dose employed, with certain repercussions in the sensorial properties of the products (Díaz et al, 1996(Díaz et al, , 1997Ferná ndez et al, 1995;Zalacain et al, 1997a-c;Zapelena et al, 1998Zapelena et al, , 1999. Furthermore, when a lipase and a protease were added simultaneously to the manufacture of chorizo de Pamplona, a typical Spanish sausage, significant increases in some amino acids and some free fatty acids were found, but no differences were detected in the sensory quality, compared with the control, except for a slight softening .…”