Influence of the simultaneous addition of the protease flavourzyme and thelipase novozym 677BG on dry fermented sausage compounds extracted by SDE and analyzed by GC-MS

A dry fermented sausage (chorizo de Pamplona) was elaborated with the simul taneous addition of a lipase (Novozym 677BG) and a protease (Flavourzyme) a nd ripened during 21 days, in contrast to the control without enzymes and r ipened during 35 days. Faster and more intense lipolytic and proteolytic ac tivities were observed in the modified sausage, despite its shorter maturat ion time. At the end of the ripening, a determination of the profile of com pounds extracted by simultaneous distillation-extraction with dichlorometha ne was carried out. The total amounts of extracted compounds (expressed in milligrams of dodecane per gram of dry matter) were 2.5 in the sausage with enzymes and 1.9 in the control. The chemical groups showing increments due to the use of enzymes were esters (103.5% increment) and acids (87% increm ent) in both cases due to the greater presence of long-chain fatty acid pro ducts. However, development of substances originated from further degradati on process of amino acids and free fatty acids did not seem to have taken p lace.