Effect of commercial proteases on shelf-life extension of Iberian dry-cured sausage

M.J. Petrón; J.M. Broncano; Jeanette Anita Held Otte; L.  Martín; M.L. Timón

doi:10.1016/j.lwt.2013.02.014

Effect of commercial proteases on shelf-life extension of Iberian dry-cured sausage

M.J. Petrón, J.M. Broncano, Jeanette Anita Held Otte, L. Martín, M.L. Timón

Food Chemistry

5 Citations (Scopus)

Abstract

Forty dry-cured sausages from Iberian pigs were manufactured using 3 different proteases (batch 1: without proteases, batch 2: neutral bacterial proteases, batch 3: fungal proteases and batch 4: fungal proteases concentrate). The effect of proteases on formation of low molecular weight (LMW) compounds with antioxidant activity to extend shelf-life of Iberian dry-cured sausages was evaluated. The use of proteases significantly increased the antioxidant activity (P < 0.001) and the amount of fraction rich in LMW compounds (P < 0.001). Extracts from batch 4 showed a high antioxidant activity and with the highest amounts of LMW-rich fractions (P < 0.001). In addition, samples from batch 4 displayed a higher stability against lipid oxidation and degradation of red colour (P < 0.001) in comparison with the rest of samples.

Original language	English
Journal	Lebensmittel - Wissenschaft und Technologie
Volume	53
Issue number	1
Pages (from-to)	191-197
Number of pages	7
ISSN	0023-6438
DOIs	https://doi.org/10.1016/j.lwt.2013.02.014
Publication status	Published - Sept 2013

Access to Document

10.1016/j.lwt.2013.02.014

Cite this

@article{b8eb8672f5e74c9b9ea6d1dbed24b3f5,

title = "Effect of commercial proteases on shelf-life extension of Iberian dry-cured sausage",

abstract = "Forty dry-cured sausages from Iberian pigs were manufactured using 3 different proteases (batch 1: without proteases, batch 2: neutral bacterial proteases, batch 3: fungal proteases and batch 4: fungal proteases concentrate). The effect of proteases on formation of low molecular weight (LMW) compounds with antioxidant activity to extend shelf-life of Iberian dry-cured sausages was evaluated. The use of proteases significantly increased the antioxidant activity (P < 0.001) and the amount of fraction rich in LMW compounds (P < 0.001). Extracts from batch 4 showed a high antioxidant activity and with the highest amounts of LMW-rich fractions (P < 0.001). In addition, samples from batch 4 displayed a higher stability against lipid oxidation and degradation of red colour (P < 0.001) in comparison with the rest of samples.",

author = "M.J. Petr{\'o}n and J.M. Broncano and Otte, {Jeanette Anita Held} and L. Mart{\'i}n and M.L. Tim{\'o}n",

year = "2013",

month = sep,

doi = "10.1016/j.lwt.2013.02.014",

language = "English",

volume = "53",

pages = "191--197",

journal = "Lebensmittel - Wissenschaft und Technologie",

issn = "0023-6438",

publisher = "Academic Press",

number = "1",

}

TY - JOUR

T1 - Effect of commercial proteases on shelf-life extension of Iberian dry-cured sausage

AU - Petrón, M.J.

AU - Broncano, J.M.

AU - Otte, Jeanette Anita Held

AU - Martín, L.

AU - Timón, M.L.

PY - 2013/9

Y1 - 2013/9

N2 - Forty dry-cured sausages from Iberian pigs were manufactured using 3 different proteases (batch 1: without proteases, batch 2: neutral bacterial proteases, batch 3: fungal proteases and batch 4: fungal proteases concentrate). The effect of proteases on formation of low molecular weight (LMW) compounds with antioxidant activity to extend shelf-life of Iberian dry-cured sausages was evaluated. The use of proteases significantly increased the antioxidant activity (P < 0.001) and the amount of fraction rich in LMW compounds (P < 0.001). Extracts from batch 4 showed a high antioxidant activity and with the highest amounts of LMW-rich fractions (P < 0.001). In addition, samples from batch 4 displayed a higher stability against lipid oxidation and degradation of red colour (P < 0.001) in comparison with the rest of samples.

AB - Forty dry-cured sausages from Iberian pigs were manufactured using 3 different proteases (batch 1: without proteases, batch 2: neutral bacterial proteases, batch 3: fungal proteases and batch 4: fungal proteases concentrate). The effect of proteases on formation of low molecular weight (LMW) compounds with antioxidant activity to extend shelf-life of Iberian dry-cured sausages was evaluated. The use of proteases significantly increased the antioxidant activity (P < 0.001) and the amount of fraction rich in LMW compounds (P < 0.001). Extracts from batch 4 showed a high antioxidant activity and with the highest amounts of LMW-rich fractions (P < 0.001). In addition, samples from batch 4 displayed a higher stability against lipid oxidation and degradation of red colour (P < 0.001) in comparison with the rest of samples.

U2 - 10.1016/j.lwt.2013.02.014

DO - 10.1016/j.lwt.2013.02.014

M3 - Journal article

SN - 0023-6438

VL - 53

SP - 191

EP - 197

JO - Lebensmittel - Wissenschaft und Technologie

JF - Lebensmittel - Wissenschaft und Technologie

IS - 1

ER -

Effect of commercial proteases on shelf-life extension of Iberian dry-cured sausage

Abstract

Access to Document

Fingerprint

Cite this