Abstract
Accelerated ripening of dry sausage was investigated by adding two different concentrations of proteinase isolated from Lactobacillus paracasei ssp. paracasei NCD0151 to sausage mixtures. Sausages with proteinase showed a greater pH decrease and a greater increase in lactic acid formation, water loss, protein degradation and peptide formation than control, no enzyme, sausages. Changes were most pronounced in the sausages containing 12 Ug‐1 proteinase. Addition of proteinase caused a specific increase in glutamate, serine and lysine content. Sensory evaluation after 14 days of ripening showed a significant increase in flavour intensity, maturity flavour, acidity, bitter taste and hardness in the proteinase‐containing sausages. Addition of proteinase induced changes earlier in the fermentation and ripening period than in the control, thereby indicating an acceleration of maturation.
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