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

Abstract

A dry fermented sausage (chorizo de Pamplona) was elaborated with the simultaneous addition of a lipase (Novozym 677BG) and a protease (Flavourzyme) and ripened during 21 days, in contrast to the control without enzymes and ripened during 35 days. Faster and more intense lipolytic and proteolytic activities were observed in the modified sausage, despite its shorter maturation time. At the end of the ripening, a determination of the profile of compounds extracted by simultaneous distillation-extraction with dichloromethane was carried out. The total amounts of extracted compounds (expressed in milligrams of dodecane per gram of dry matter) were 2.5 in the sausage with enzymes and 1.9 in the control. The chemical groups showing increments due to the use of enzymes were esters (103.5% increment) and acids (87% increment) in both cases due to the greater presence of long-chain fatty acid products. However, development of substances originated from further degradation process of amino acids and free fatty acids did not seem to have taken place.

The Volatile Constituents of the Flower, Leaf, and Stem of Verbascum wiedemannianum Grown in Turkey

“…RI [9][10][11][12][13][14][15][16][17][18][19] Exp.RI Compound Flower Leaf Stem % Area % Area % Area 855 960 998 1014 1029 1042 1072 1100 1101 1121 1132 1155 1217 1264 1300 1317 1385 1393 1400 1462 1485 1489 1496 1500 1615 1700 1713 1750 1847 1891 1900 1919 1922 1983 2096 2101 2152 2173 2200 2300 2400 2500 2600 856 962 1000 1012 1030 1043 1074 1101 1102 1121 1130 1156 1217 1265 1300 1319 1385 1393 1400 1463 1483 1488 1497 1501 1615 1700 1714 1751 1847 1893 1901 1920 1924 1982 2095 2102 2150 2172 2201 2300 2400 2501 …”

“…The obtained crude essential oils were then investigated by GC-FID and GC-MS technique [12][13][14][15][16][17][18][19] . Identification of the compounds was made by a typical library search (Nist, Wiley 7NL), authentic compounds and literature comparison [9][10][11][12][13][14][15][16][17][18][19] . In the present work, we report the constituents of the essential oils of the flower, leave, and stem from V. wiedemannianum.…”

“…One mL essential oil solution in hexane (HPLC grade) was injected and analyzed with the column held initially at 60 for 2 min and then increased to 240 with a 3 /min heating ramp. The identity of each compound was supported by comparing their retention indices (RI) with published values [9][10][11][12][13][14][15][16][17][18][19] . The sample was analyzed twice and the percentage composition of oil was computed from the GC peak areas without using correction factors.…”

“…The constituents of the oils were identified by comparison of their mass spectra with those of mass spectral libraries (NIST and Wiley 7NL), authentic compounds (limonene, undecane, tridecane, tetrdecane, pentadecane, heptadecane, nonadecane, docosane, tricosane, tetracosane, pentacosane, and hexacosane) and with data published in the literature [9][10][11][12][13][14][15][16][17][18][19] .…”

Türkiye’den Üç Stachys L. Türünün Uçucu Bileşenleri

“…The volatile compounds were identified by comparison of their retention indices (relative to C 6 -C 32 alkane standards) and mass spectra with those of the mass spectra of the two libraries (FFNSC1.2 and W9N11) and also confirmed by comparing the retention indices with the data published in the literature [26][27][28][29][30][31][32][33][34][35][36][37][38][39][40][41][42].…”