Combined use of Pronase E and a fungal extract (Penicillium aurantiogriseum) to potentiate the sensory characteristics of dry fermented sausages (original) (raw)

A combination of an extract of Penicillium aurantiogriseum and Pronase E was used in an attempt to enhance the sensory characteristics of dry fermented sausages, speci®cally, a salami-like one named ``salchicho n''. The addition of Pronase E alone (600 units/kg) produced a rise in free amino acids and biogenic amines and also an increase in the ammonia content. Addition of the protease and fungal extract (100.87 mg protein/kg of mixture) brought about a decrease in the level of free amino acids and a larger increase in the ammonia content than the batch added with only Pronase E. There was also an increase in the amount of speci®c volatile compounds such as 2-and 3-methylbutanal, 2-and 3-methylpropanal and 2-and 3-methyl-1-butanol produced by the breakdown of amino acids in these fermented sausages. Values of pH, a w and dry matter were not aected by addition of the protease or fungal extract. In contrast, addition of Pronase E produced a notable change in the textural characteristics, reducing the hardness, cohesiveness, gumminess, chewiness and cutting force. Sensory analysis showed that fermented sausages manufactured with Pronase E and Penicillium aurantiogriseum extract had better odour, ¯avour, texture and, as a consequence, better general acceptability.