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Efecto del uso combinado de la Pronasa E y de un extracto fúngico (Mucor racemosus forma sphaerosporus) en la maduración de embutidos crudos curados / Effect of the combined use of Pronase E and a fungal extract (Mucor racemosus forma sphaerosporus) on the ripening of dry fermented sausages

Departamento de Higiene y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Complutense, 28040 Madrid, Spain

M. Fernández

Departamento de Higiene y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Complutense, 28040 Madrid, Spain

E. Hierro

Departamento de Higiene y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Complutense, 28040 Madrid, Spain

L. de la Hoz

Instituto de Ciencia y Tecnología de la Carne, Facultad de Veterinaria, Universidad Complutense, 28040 Madrid, Spain

J.A. Ordóñez

Departamento de Higiene y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Complutense, 28040 Madrid, Spain

The effect of the addition of 600 units of Pronase E/kg of sausage mixture and/or a fungal extract ( Mucor racemosus forma sphaerosporus) at two different concentrations (1.75 and 17.5 mg protein/kg sausage mixture) on dry fermented sausages was evaluated. The only addition of protease to sau sages led to an increase in the content of free amino acids and biogenic amines. When the protease and the fungal extract were added together at high concentration (17.5 mg protein/kg sausage mix ture), a decrease in the free amino acid content and a slight increase in the ammonia content were observed, together with a clear increase in the concentration of several volatile compounds, such as 2- and 3-methylbutanal, 2-methylpropanal and 2- and 3-methyl-1-butanol. The addition of the fungal extract only at high concentration (17.5 mg protein/kg sausage mixture) or the combined protease and fungal extract at low concentration (1.75 mg protein/kg sausage mixture), produced slight physi cochemical modifications compared with the corresponding controls. All sausages with Pronase E showed a clear modification of texture, with a marked decrease of hardness, adhesiveness, springi ness, cohesiveness, gumminess, chewiness, cutting force and cutting work. Sensory analysis of the different batches of sausages showed that the combined addition of Pronase E (600 units/kg of sau sage mixture) and the Mucor racemosus forma sphaerosporus extract at high concentration (17.5 mg protein/kg of sausage mixture) improved the odor, taste, texture and, in consequence, the global acceptability in relation to the control batch.

Key Words: dry fermented sausages • proteases • moulds • ripening

Food Science and Technology International, Vol. 5, No. 4, 327-337 (1999)
DOI: 10.1177/108201329900500405


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