| Abstract
| - Amino acid profiles from the peptide and free amino acid fractions werestudied during the ripeningof a traditional fermented sausage (chorizo) when a proteinase fromBacillus subtilis (Neutrase)was added. Total increase in free amino acids (FAA) was similar inboth products, but its evolutionwas different. A slight decrease of some amino acids (Asp, Thr,Ala, Met, and Lys) was found inthe product with Neutrase between the third and ninth days against thecontinuous incrementobserved in the control along the ripening. Total increase of thepeptide fraction amino acids duringthe elaboration was more intense with enzyme. Both products showeda significant decrease ofthis fraction in the last week, which was higher in the product withNeutrase, which showed thehighest increase in the FAA at that period. Sensory analysisshowed a slight improvement on theoverall acceptability significantly correlated with some flavorparameters. Keywords: Fermented sausages; exogenous proteases; amino acidsprofiles
|
