Effect of the addition of papain on the dry fermented sausage proteolysis

The effects of the addition of two different concentrations of papain on the proteolysis development and the sensory characteristics of dry fermented sausage were studied. In all batches, water soluble, non-protein, 50 g litre(-1) phosphotungstic acid soluble, 50 g litre(-1) sulphosalicylic acid soluble and total volatile basic nitrogens increased during fermentation (first 2 days). The changes were more pronounced and the values greater when the highest level of papain was added. After fermentation, nitrogen levels became stabilised until the end of ripening (26 days). The electrophoretic studies showed that the proteolysis of high molecular weight myofibrillar and sarcoplasmic proteins was more prominent in protease-added batches. A similar pattern was observed for free amino acids compared with that found in 50 g litre(-1) sulphosalicylic acid nitrogen. Histamine and tyramine increased through ripening. Although the addition of papain increased the proteolysis phenomena, no improvement of the sausage flavour was observed in the sensory analysis.