Combined use of Pronase E and a fungal extract ( Penicillium aurantiogriseum) to potentiate the sensory characteristics of dry fermented sausages

• Published in: Meat science 2000-02, Vol.54 (2), p.135-145
• Main Authors: Bruna, J.M, Fernández, M, Hierro, E.M, Ordóñez, J.A, de la Hoz, L
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; Dry fermented sausages; Food industries; Fundamental and applied biological sciences. Psychology; Meat and meat product industries; Moulds; Proteases; Ripening
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/S0309-1740(99)00076-5

A combination of an extract of Penicillium aurantiogriseum and Pronase E was used in an attempt to enhance the sensory characteristics of dry fermented sausages, specifically, a salami-like one named “salchichón”. The addition of Pronase E alone (600 units/kg) produced a rise in free amino acids and biogenic amines and also an increase in the ammonia content. Addition of the protease and fungal extract (100.87 mg protein/kg of mixture) brought about a decrease in the level of free amino acids and a larger increase in the ammonia content than the batch added with only Pronase E. There was also an increase in the amount of specific volatile compounds such as 2- and 3-methylbutanal, 2- and 3-methylpropanal and 2- and 3-methyl-1-butanol produced by the breakdown of amino acids in these fermented sausages. Values of pH, a w and dry matter were not affected by addition of the protease or fungal extract. In contrast, addition of Pronase E produced a notable change in the textural characteristics, reducing the hardness, cohesiveness, gumminess, chewiness and cutting force. Sensory analysis showed that fermented sausages manufactured with Pronase E and Penicillium aurantiogriseum extract had better odour, flavour, texture and, as a consequence, better general acceptability.