Effect of the fungal protease EPg222 on the sensory characteristics of dry fermented sausage "salchichón" ripened with commercial starter cultures

Meat Science

Volumn 67, Issue 3, 2004, Pages 497-505

  Benito, María J ^a   Rodríguez, Mar ^a   Martín, Alberto ^a   Aranda, Emilio ^a   Córdoba, Juan J ^a  

^a UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

Dry fermented sausage; Penicillium chrysogenum; Protease; Starter cultures; Volatile compounds

Indexed keywords

DRY FERMENTED SAUSAGE; PENCILLIUM CHRYSOGENUM; PROTEASE; STARTER CULTURES;

AMINO ACIDS; ATMOSPHERIC HUMIDITY; FERMENTATION; FUNGI; MEATS; PLANT CELL CULTURE; VOLATILE ORGANIC COMPOUNDS;

ENZYMES;

LACTOBACILLUS; LACTOBACILLUS SAKEI; PENICILLIUM; PENICILLIUM CHRYSOGENUM; STAPHYLOCOCCUS; STAPHYLOCOCCUS CARNOSUS; STAPHYLOCOCCUS XYLOSUS;

EID: 1242310084     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2003.11.023     Document Type: Article

References (39)

1. Acton J.C., Ziegler G.R., Burge D.L. Functionality of muscle constituents in the processing of comminutes meat products. CRC Critical Reviews in Food Science and Nutrition. 18:1983;99-122.
2. Astiasarán I., Villanueva R., Bello J. Analysis of proteolysis and protein insolubility during the manufacture of some varieties of dry sausages. Meat Science. 28:1990;111-117.
3. Beck H.C., Hansen A.M., Lauritsen F. Metabolite production and kinetics of branched-chain aldehyde oxidation in Staphylococcus xylosus. Enzyme and Microbial Technology. 31:2002;94-101.
4. Benito M.J., Rodríguez M., Núñez F., Asensio M.A., Bermúdez M.E., Córdoba J.J. Purification and characterization of an extracellular protease from Penicillium chrysogenum (Pg222) active against meat proteins. Applied and Environmental Microbiology. 68:2002;3532-3536.
5. Benito M.J., Rodríguez M., Sosa M.J., Martín A., Córdoba J.J. Effect of protease EPg222 obtained from Penicillium chrysogenum isolated from dry cured ham in pieces of pork loins. Journal of Agriculture and Food Chemistry. 51:2003;106-111.
6. Berdagué J.L., Montel P., Montel M.C., Talon R. Effects of starter cultures on the formation of flavour compounds in dry sausages. Meat Science. 35:1993;275-287.
7. Bruna J.M., Fernández M., Hierro E.M., Ordóñez J.A., de la Hoz L. Combined use of Pronase E and fungal extract (Penicillium aurantiogriseum) to potentiate the sensory characteristics of dry fermented sausages. Meat Science. 54:2000;135-145.
8. Bruna J.M., Fernández M., Ordóñez J.A., de la Hoz L. Enhancement of flavour development of dry fermented sausages by using a protease (Pronase E) and a cell-free extract of Penicillium camemberti. Journal of the Science of Food and Agriculture. 82:2002;526-533.
9. Careri M., Mangia A., Barbieri G., Bolzoni L., Virgili R., Parolari G. Sensory property relationships to chemical data of Italian-type dry cured ham. Journal of Food Science. 58:1993;968-972.
10. De Ketalere A., Demeyer D., Vandekerckhove P., Vervaeke I. Stoichiometry of carbohydrate fermentation during dry sausage ripening. Journal of Food Science. 39:1974;297-300.
11. Díaz O., Fernández M., García de Fernando G.D., de la Hoz L., Ordóñez J.A. Effect of the addition of the Pronase E on the proteolysis of dry fermented sausages. Meat Science. 34:1993;205-216.
12. Díaz O., Fernandez M., García de Fernando G.D., De la Hoz L., Ordoñez J.A. Proteolysis in dry fermented sausages: the effect of selected exogenous proteases. Meat Science. 46:1997;115-128.
13. García de Fernando G.D., Fox P.F. Study of proteolysis during the processing of a dry fermented pork sausage. Meat Science. 30:1991;367-383.
14. García-Regueiro, J. A., Rius, M. A., Hortós, M., Hugas, M., & Díaz, L. (1998). Influence of starter cultures on the volatile profile of a spanish fermented sausage (fuet). In Proceedings of the 44th international congress of meat science and technology (pp. 802-803). Barcelona, Spain.
15. Guo S.L., Chen M.T. Studies on the microbial flora of Chinese-style sausage. The microbial flora and its biochemical characteristics. Fleischwirtschaft. 71:1991;1425-1432.
16. Hinrichsen L.L., Pedersen S.B. Relationship among flavor, volatile compounds, chemical changes and microflora in Italian-type dry-cured ham during processing. Journal of Agricultural and Food Chemistry. 43:1995;2932-2940.
17. ISO (1973). Meat and meat product-determination of moisture content method 1442. Geneva: ISO.
18. Johnson, M. J. (1941). Isolation and properties of a pure yeast polypeptidase. In Proceeding third international congress of microbiology (p. 348). New York, USA.
19. Larmond, E. (1977). Laboratory methods of sensory evaluation of foods. Agriculture Canada. Publication 1637/E. Ottawa, Canada.
20. Montel M.C., Reitz J., Talon R., Berdagué J.L., Rousset-Akrim S. Biochemical activities of Micrococcaceae and their effects on the aromatic profiles and odours of a dry sausage model. Food Microbiology. 13:1996;489-499.
21. Montel M.C., Masson F., Talon R. Bacterial role in flavour development. Meat Science. 49:1998;S111-S123.
22. Naes H., Holck A.L., Axelsson L., Andersen H.J., Blom H. Accelerated ripening of dry fermented sausage by addition of a Lactobacillus proteinases. Journal of Food Science and Technology. 29:1995;651-659.
23. Núñez F., Rodríguez M.M., Bermúdez M.E., Córdoba J.J., Asensio M.A. Composition and toxigenic potential of the mould population on dry-cured Iberian ham. International Journal of Food Microbiology. 32:1996;185-197.
24. Olesen P.T. The influence of Debaryomyces hansenii and Candida utilis on the aroma formation in garlic spiced fermented sausages and model minces. Meat Science. 56:2000;357-368.
25. Ordóñez J.A., Hierro E.M., Bruna J.M., de la Hoz L. Changes in the components of dry-fermented sausages during ripening. CRC Critical Review in Food Science and Nutrition. 39:1999;329-367.
26. Pezacki W., Pezacka E. Effect of production process and storage on the activity of tissue peptidases in fermented sausages. Acta Polonica Alimentaria. 12:1986;121-134.
27. Rico E., Toldrá F., Flores J. Effect of dry-curing process parameters on pork muscle cathepsin B, H and L activity. Zeitschrift für Lebensmittel Untersuchung und Forschung. 193:1991;541-544.
28. Ruiz J., Ventanas J., Cava R., Timón M.L., García C. Sensory characteristics of Iberian ham: influence of processing time and slice location. Food Research International. 31:1998;53-58.
29. Ruiz J., Ventanas J., Cava R., Andrés A., García C. Volatile compounds of dry-cured ham as affected by the length of the curing process. Meat Science. 52:1999;19-27.
30. Sárraga C., Gil M., Arnau J., Monfort J.M., Cussó R. Effect of curing salt and phosphate on activity of porcine muscle proteases. Meat Science. 25:1989;241-249.
31. Selgas D., García L., García de Fernando G., Ordóñez J.A. Lipolytic and proteolytic activity of micrococci isolated from dry-fermented sausages. Fleischwirtschaft. 73:1993;1164.
32. Stahnke L.H. Aroma components from dried sausages fermented with Staphylococcus xylosus. Meat Science. 38:1994;39-53.
33. Stahnke L.H. Dried sausages fermented with Staphylococcus xylosus at difference temperatures and difference ingredient levels. Part II. Volatile components. Meat Science. 41:1995;193-209.
34. Toldrá F., Rico E., Flores J. Activities of pork muscle proteases in cured meats. Biochemie. 74:1992;291-296.
35. Toldrá F., Cerveró C., Rico E., Part C. Porcine aminopeptidase activity as affected by curing agents. Journal of Food Science. 58:1993;724-726.
36. Vergnais L., Masson F., Montel M.C., Berdagué J.L., Talon R. Evaluation of solid-phase microextraction for analysis of volatile metabolites produced by staphylococci. Journal of Agricultural and Food Chemistry. 46:1998;228-234.
37. Verplaetse, A., de Bosschere, M., Demeyer, D. (1989). Proteolysis during dry sausage ripening. In Proceedings of the 35th international congress of meat science and technology (pp. 815-818). Copenhagen, Denmark.
38. Zapelena M.J., Zalacaín I., de Peña M., Astiasarán I., Bello J. Effect of the addition of a neutral proteinase from Bacillus subtilis (Neutrase) on nitrogen fractions and texture of Spanish fermented sausage. Journal of Agricultural and Food Chemistry. 45:1997;2798-2801.
39. Zapelena M.J., Astiasarán I., Bello J. Dry fermented sausages made with a protease from Aspergillus oryzae and/or a starter culture. Meat Science. 52:1999;403-409.