EFFECT OF THE ADDITION OF PAPAIN ON THE DRY FERMENTED SAUSAGE PROTEOLYSIS

The effects of the addition of two different concentrations of papain on the proteolysis development and the sensory characteristics of dry fermented sausage were studied. In all batches, water soluble, non-pro tein, 50 g litre(-1) phosphotungstic acid soluble, 50 g litre(-1) sulp hosalicylic acid soluble and total volatile basic nitrogens increased during fermentation (first 2 days). The changes were more pronounced a nd the values greater when the highest level of papain was added. Afte r fermentation, nitrogen levels became stabilised until the end of rip ening (26 days). The electrophoretic studies showed that the proteolys is of high molecular weight myofibrillar and sarcoplasmic proteins was more prominent in protease-added batches. A similar pattern was obser ved for free amino acids compared with that found in 50 g litre(-1) su lphosalicylic acid nitrogen. Histamine and tyramine increased through ripening. Although the addition of papain increased the proteolysis ph enomena, no improvement of the sausage flavour was observed in the sen sory analysis.