ADDITION OF PALATASE-M (LIPASE FROM RHIZOMUCOR-MIEHEI) TO DRY FERMENTED SAUSAGES - EFFECT OVER LIPOLYSIS AND STUDY OF THE FURTHER OXIDATIONPROCESS BY GC-MS

Three doses [0.150, 0.300, and 1 LU/g (where 1 LU is the amount of enz yme that liberates 1 mu mol of butyric acid/min from an emulsified tri butyrin substrate at pH 7.0 and 30 degrees C)] of Palatase (lipase fro m Rhizomucor miehei) were added to a dry fermented sausage formulation to study their effect over the lipid fraction and some sensory proper ties. The enzyme caused significant increments for all free fatty acid s analyzed, which were proportionally lower for linolenic acid and lin oleic acid. No differences in rancid odor or taste were observed in th e sensory evaluation of sausages elaborated with enzyme with regard to the control. However, an acceleration of the oxidation process after a period of storage under freezing conditions was found in the lipase added sausages. The analysis of volatile profiles by GC-MS showed that aldehydes, which basically originate by autoxidation of unsaturated f atty acids, were 43.59% for control sausage and 64.26, 65.65, and 59.9 9% for sausages with 0.150 LU/g, 0.300 LU/g, and 1 LU/g of lipase, res pectively.