Effect of the combined use of Pronase E and a fungal extract (Mucor racemosus forma sphaerosporus) on the ripening of dry fermented sausages

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 differ ent concentrations (1.75 and 17.5 mg protein/kg sausage mixture) on dry fer mented sausages was evaluated. The only addition of protease to sausages le d to an increase in the content of free amino acids and biogenic amines. Wh en the protease and the fungal extract were added together at high concentr ation (17.5 mg protein/kg sausage mixture), a decrease in the free amino ac id content and a slight increase in the ammonia content were observed, toge ther with a clear increase in the concentration of several volatile compoun ds, 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 extrac t at low concentration (1.75 mg protein/kg sausage mixture), produced sligh t physicochemical modifications compared with the corresponding controls. A ll sausages with Pronase E showed a clear modification of texture, with a m arked decrease of hardness, adhesiveness, springiness, cohesiveness, gummin ess, chewiness, cutting force and cutting work. Sensory analysis of the dif ferent batches of sausages showed that the combined addition of Pronase E ( 600 units/kg of sausage mixture) and the Mucor racemosus forma sphaerosporu s extract at high concentration (17.5 mg protein/kg of sausage mixture) imp roved the odor, taste, texture and, in consequence, the global acceptabilit y in relation to the control batch.