title: Role of an autochthonous starter culture and the protease EPg222 on the sensory and safety properties of a traditional Iberian dry-fermented sausage "salchichón".
abstract: The effect of the addition of an autochthonous starter culture and the protease EPg222 on the physico-chemical and sensory characteristics of dry-fermented sausage ''salchichon" was investigated. Sausages were prepared with purified EPg222 and Pediococcus acidilactici MS200 and Staphylococcus vitulus RS34 as starter culture (P200S34), separately and together, ripened for 90 days, and compared with a control batch. Dry-fermented sausages ripened with EPg222 and starter culture showed higher amounts of AN and volatile compounds derived from amino acid catabolism than the control, especially in samples in which was added the association of enzyme and starter culture (P200S34+EPg222). There were clear differences shown by the texture analysis, with the P200S34+EPg222 batch being less hard. Especially important was the result found in biogenic amines, since the association P200S34+EPg222 reduced their accumulation compared to the EPg222 batch. The use of EPg222 may be of great interest to improve the sensory characteristics of dry-fermented sausages, but its association with the selected starter culture with low decarboxylase activity is necessary to guarantee healthiness and homogeneity.
authors.affiliation: Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Ctra. de Cáceres s/n, 06071 Badajoz, Spain.
authors.forename: Rocío
authors.initials: R
authors.lastname: Casquete
authors.forename: María J
authors.initials: MJ
authors.lastname: Benito
authors.forename: Alberto
authors.initials: A
authors.lastname: Martín
authors.forename: Santiago
authors.initials: S
authors.lastname: Ruiz-Moyano
authors.forename: Juan J
authors.initials: JJ
authors.lastname: Córdoba
authors.forename: María G
authors.initials: MG
authors.lastname: Córdoba
mesh_terms: D000818:Animals; D001679:Biogenic Amines / Q000032:analysis / Q000378:metabolism; D005285:Fermentation; D005516:Food Microbiology; D059022:Food Safety; D005656:Fungal Proteins / Q000378:metabolism*; D006801:Humans; D008461:Meat Products / Q000032:analysis* / Q000382:microbiology*; D010376:Pediococcus / Q000378:metabolism*; D010408:Penicillium chrysogenum / Q000201:enzymology*; D010447:Peptide Hydrolases / Q000378:metabolism*; D013030:Spain; D013210:Staphylococcus / Q000378:metabolism*; D013552:Swine; D013649:Taste
chemical_list: D001679:Biogenic Amines; D005656:Fungal Proteins; D010447:Peptide Hydrolases