Accelerated ripening of dry fermented sausage by addition of a Lactobacillus proteinase
1994
Naes, H. | Holck, A.L. | Axelsson, L. | Andersen, H.J. | Blom, H.
Accelerated ripening of dry sausage was investigated by adding two different concentrations of proteinase isolated from Lactobacillus paracasei ssp. paracasei NCDO151 to sausage mixtures. Sausages with proteinase showed a greater pH decrease and a greater increase in lactic acid formation, water loss, protein degradation and peptide formation than control, no enzyme, sausages. Changes were most pronounced in the sausages containing 12Ug-1 proteinase. Addition of proteinase caused a specific increase in glutamate, serine and lysine content. Sensory evaluation after 14 days of ripening showed a significant increase in flavour intensity, maturity flavour, acidity, bitter taste and hardness in the proteinase-containing sausages. Addition of proteinase induced changes earlier in the fermentation and ripening period than in the control, thereby indicating an acceleration of maturation.
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