Simultaneous addition of palatase M and protease P to a dry fermented sausage (Chorizo de Pamplona) elaboration: Effect over peptidic and lipid fractions

被引：23

作者：

Ansorena, D ^{[1
]}

Zapelena, MJ ^{[1
]}

Astiasaran, I ^{[1
]}

Bello, J ^{[1
]}

机构：

[1] Univ Navarra, Fac Farm, Dept Bromatol Tecnol Alimentos & Toxicol, E-31080 Pamplona, Spain

来源：

MEAT SCIENCE | 1998年 / 50卷 / 01期

关键词：

D O I：

10.1016/S0309-1740(98)00014-X

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effect of the simultaneous addition of a lipase (Palatase M 200L Novo Nordisk A/S) and a protease (Protease P 31.000 Solvay Enzymes GMBH&CO.KG) to the manufacture of a Spanish dry fermented sausage (Chorizo de Pamplona) was studied. In relation to the free aminoacid fraction, significative increases in Glu, His, Lys, Ser, Ala, Pro, Val, Met, Ile, Leu and Phe were found. Smaller differences were observed in the aminoacids obtained from peptides. The addition of the lipase caused significant increases in palmitic, oleic and linolenic acids. Despite the observed changes, no differences were found in the sensory quality compared with the control, except for a slight softening. (C) 1998 Elsevier Science Ltd. All rights reserved.

引用

页码：37 / 44

页数：8

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