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Addition of Palatase M (lipase from Rhizomucor miehei) to dry fermented sausages: effect over lipolysis and study of the further oxidation process by GC-MS

Ansorena, D., Zapelena, M.J., Astiasaran, I., Bello, J.
Journal of agricultural and food chemistry 1998 v.46 no.8 pp. 3244-3248
sausages, fermented foods, triacylglycerol lipase, Rhizomucor miehei, lipolysis, oxidation, frozen storage, fatty acids, volatile compounds, rancidity, flavor, odors, sensory evaluation, gas chromatography, mass spectrometry
Three doses [0.150, 0.300, and 1 LU/g (where 1 LU is the amount of enzyme that liberates 1 micromole of butyric acid/min from an emulsified tributyrin substrate at pH 7.0 and 30 degrees C of Palatase (lipase from Rhizomucor miehei) were added to a dry fermented sausage formulation to study their effect over the lipid fraction and some sensory properties. The enzyme caused significant increments for all free fatty acids analyzed, which were proportionally lower for linolenic acid and linoleic acid. No differences in rancid odor or taste were observed in the sensory evaluation of sausages elaborated with enzyme with regard to the control. However, an acceleration of the oxidation process after a period of storage under freezing conditions was found in the lipase added sausages. The analysis of volatile profiles by GC-MS showed that aldehydes, which basically originate by autoxidation of unsaturated fatty acids, were 43.59% for control sausage and 64.26, 65.65, and 59.99% for sausages with 0.150 LU/g, 0.300 LU/g, and 1 LU/g of lipase, respectively.