Combined use of Pronase E and a fungal extract (Penicillium aurantiogriseum) to potentiate the sensory characteristics of dry fermented sausages

A combination of an extract of Penicillium aurantiogriseum and Pronase E wa s used in an attempt to enhance the sensory characteristics of dry fermente d sausages, specifically, a salami-like one named "salchichon". The additio n of Pronase E alone (600 units/kg) produced a rise in free amino acids and biogenic amines and also an increase in the ammonia content. Addition of t he protease and fungal extract (100.87 mg protein/kg of mixture) brought ab out a decrease in the level of free amino acids and a larger increase in th e ammonia content than the batch added with only Pronase E. There was also an increase in the amount of specific volatile compounds such as 2- and 3-m ethylbutanal, 2- and 3-methylpropanal and 2- and 3-methyl-1-butanol produce d by the breakdown of amino acids in these fermented sausages. Values of pH , a(w) and dry matter were not affected by addition of the protease or fung al extract. In contrast, addition of Pronase E produced a notable change in the textural characteristics, reducing the hardness, cohesiveness, gummine ss, chewiness and cutting force. Sensory analysis showed that fermented sau sages manufactured with Pronase E and Penicillium aurantiogriseum extract h ad better odour, flavour, texture and, as a consequence, better general acc eptability. (C) 1999 Elsevier Science Ltd. All rights reserved.