Effect of curing conditions and Lactobacillus casei CRL705 on the hydrolysis of meat proteins

Aims: The effect of the common curing conditions used during the manufactur e of dry fermented sausage on the proteolytic activity of Lactobacillus cas ei CRL705 against meat proteins was investigated. Methods and Results: Hydrolysis of pork muscle sarcoplasmic and myofibrilla r proteins was evaluated by SDS-PAGE and reverse phase-HPLC analysis. Ascor bic acid exerted a stimulatory effect on both sarcoplasmic and myofibrillar protein breakdown by Lact. casei CRL705 with the release of hydrophilic pe ptides and free amino acids, while NaCl and NaNO2 mainly stimulated myofibr illar degradation. Conclusions: Even when processing temperature (25 degreesC) did not positiv ely affect bacterial protein hydrolysis, the presence of curing salts accou nted for a remarkable increase in the nonvolatile components that constitut e taste-active compounds that strongly influence the final flavour of the p roduct. Significance and Impact of the Study: To predict the suitability of Lact. c asei CRL705 and its proteolytic enzymes as a starter culture for the dry pr ocessing of dry fermented sausages.