Dry Fermented Sausages Manufactured with Different Amounts of Commercial Proteinases: Evolution of Total Free α-NH_2-N Groups and Sensory Evaluation of the Texture

摘要

Different doses of some commercial proteinases (Neutrase, Alcalase, HT Proteolytic and Fungal Protease) were tested in the manufacture of two types of dry fermented sausages in order to choose the highest concentration that having proteolytic effect did not show texture problems. The different units in which their activity was expressed was one of the difficulties found in this work. All of them showed proteolytic activity in these products but with different intensity, leading in some cases to an excessive softening of the sausages. The effect of Fungal Protease became apparent earlier in a 16 mm particle size sausage than in a 3 mm particle size sausage. Careful dose selection for every proteinase could make it possible to ensure a proteolytic effect that could accelerate the maturation without texture defects.