Bacterial Proteinase Reduces Maturation Time of Dry Fermented Sausages |
| |
Authors: | BEATE F HAGEN JEAN-LOUIS BERDAGUÉ ASKILD L HOLCK HELGA NÆS HANS BLOM |
| |
Affiliation: | Authors Hagen, Holck, Næs, and Blom are affiliated with MATFORSK, Norwegian Food Research Institute, Osloveien 1, N-1430 Ås, Norway. Author Berdague is with Station de Recherches sur la Viande, INRA Theix, 63122 Saint Genès-Champanelle, France. |
| |
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 chromato-graphic 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. |
| |
Keywords: | enzymes fermented sausages proteinase bacteria maturation |
|
|