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.
Binomial effects of high isostatic pressure and time on the microbiological, sensory characteristics and lipid composition stability of vacuum packed dry fermented sausages “chouriço”
