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Influence of the simultaneous addition of the protease flavourzyme and the lipase novozym 677BG on dry fermented sausage compounds extracted by SDE and analyzed by GC-MS
Authors: Ansorena, D. (Diana)
Astiasaran, I. (Iciar)
Bello, J. (José)
Keywords: Dry fermented sausages
Enzymes
SDE profile
Issue Date: 2000
Publisher: American Chemical Society
Publisher version: http://dx.doi.org/10.1021/jf990931y
ISSN: 0021-8561
Citation: Ansorena D, Astiasaran I, Bello J. Influence of the simultaneous addition of the protease flavourzyme and the lipase novozym 677BG on dry fermented sausage compounds extracted by SDE and analyzed by GC-MS. J Agric Food Chem. 2000 Jun;48(6):2395-400.
Abstract
A dry fermented sausage (chorizo de Pamplona) was elaborated with the simultaneous addition of a lipase (Novozym 677BG) and a protease (Flavourzyme) and ripened during 21 days, in contrast to the control without enzymes and ripened during 35 days. Faster and more intense lipolytic and proteolytic activities were observed in the modified sausage, despite its shorter maturation time. At the end of the ripening, a determination of the profile of compounds extracted by simultaneous distillation-extraction with dichloromethane 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% increment) in both cases due to the greater presence of long-chain fatty acid products. However, development of substances originated from further degradation process of amino acids and free fatty acids did not seem to have taken place.
Permanent link: http://hdl.handle.net/10171/21341
Appears in Collections:DA - Farmacia - CAFT - Artículos de revista

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