EFFECT OF THE ADDITION OF PANCREATIC LIPASE ON THE RIPENING OF DRY-FERMENTED SAUSAGES .2. FREE FATTY-ACIDS, SHORT-CHAIN FATTY-ACIDS, CARBONYLS AND SENSORY QUALITY
M. Fernandez et al., EFFECT OF THE ADDITION OF PANCREATIC LIPASE ON THE RIPENING OF DRY-FERMENTED SAUSAGES .2. FREE FATTY-ACIDS, SHORT-CHAIN FATTY-ACIDS, CARBONYLS AND SENSORY QUALITY, Meat science, 40(3), 1995, pp. 351-362
The effect of the addition of nine different amounts (3-500 units) of
pancreatic lipase on the composition of free fatty acids (FFA), short-
chain fatty acids and carbonyls, as well as the sensory quality, has b
een studied on dry fermented sausages. The lipase produced a greater r
elease of all fatty acids in relation to the control sausages. The gre
ater the pancreatic lipase content, the higher the release of these fa
tty acids, the most important ones being myristic, palmitoleic and ole
ic acids. A lower release of linoleic acid was observed, probably beca
use of its oxidative degradation. At the end of the ripening in all li
pase-added batches, a clear increase of the carbonyl content was notic
ed in relation to conventional sausages. No consistent changes were ob
served in the short-chain fatty acid fraction. In the sensory evaluati
on; the highest significant differences (P < 0.01) between control sau
sages and lipase-added batches were observed when 60 and 90 lipase uni
ts were used. According to the chemical and sensory analyses, it can b
e concluded that the addition of 60 and 90 units to sausages seems to
be useful to enhance the flavour of these products.