Enhancement of the flavour development of dry fermented sausages by using a protease (Pronase E) and a cell-free extract ofPenicillium camemberti

2002 ◽  
Vol 82 (5) ◽  
pp. 526-533 ◽  
Author(s):  
José M Bruna ◽  
Manuela Fernández ◽  
Juan A Ordóñez ◽  
Lorenzo de la Hoz
Keyword(s):  
Cell Free Extract ◽  
Fermented Sausages ◽  
Dry Fermented Sausages ◽  
A Cell ◽  
Pronase E

Effect of the addition of pronase E on the proteolysis in dry fermented sausages

Meat Science ◽  
1993 ◽  
Vol 34 (2) ◽  
pp. 205-216 ◽  
Author(s):  
Olga Díaz ◽  
Manuela Fernández ◽  
Gonzalo D. García de Fernando ◽  
Lorenzo de la Hoz ◽  
Juan A. Ordóñez
Keyword(s):  
Fermented Sausages ◽  
Dry Fermented Sausages ◽  
Pronase E

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

1999 ◽  
Vol 5 (4) ◽  
pp. 327-337 ◽  
Author(s):  
J.M. Bruna ◽  
M. Fernández ◽  
E. Hierro ◽  
L. de la Hoz ◽  
J.A. Ordóñez
Keyword(s):  
Free Amino ◽  
Amino Acid Content ◽  
Mucor Racemosus ◽  
High Concentration ◽  
Ammonia Content ◽  
Fungal Extract ◽  
Fermented Sausages ◽  
Dry Fermented Sausages ◽  
E 600 ◽  
Pronase E

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.

Risk management tool to define a corrective storage to enhance Salmonella inactivation in dry fermented sausages

2021 ◽  
pp. 109160
Author(s):  
Cristina Serra-Castelló ◽  
Sara Bover-Cid ◽  
Margarita Garriga ◽  
Tina Beck Hansen ◽  
Annemarie Gunvig ◽  
...  
Keyword(s):  
Risk Management ◽  
Management Tool ◽  
Fermented Sausages ◽  
Dry Fermented Sausages

Safety and functional aspects of pre-selected lactobacilli for probiotic use in Iberian dry-fermented sausages

Meat Science ◽  
2009 ◽  
Vol 83 (3) ◽  
pp. 460-467 ◽  
Author(s):  
Santiago Ruiz-Moyano ◽  
Alberto Martín ◽  
María José Benito ◽  
Rocío Casquete ◽  
Manuel Joaquín Serradilla ◽  
...  
Keyword(s):  
Functional Aspects ◽  
Fermented Sausages ◽  
Dry Fermented Sausages

Proteolysis in dry fermented sausages: The effect of selected exogenous proteases

Meat Science ◽  
1997 ◽  
Vol 46 (1) ◽  
pp. 115-128 ◽  
Author(s):  
Olga Díaz ◽  
Manuela Fernandez ◽  
Gonzalo D.Garcia De Fernando ◽  
Lorenzo de la Hoz ◽  
Juan A. Ordoñez
Keyword(s):  
Fermented Sausages ◽  
Dry Fermented Sausages
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