Effect of Flavourzyme on proteolysis, antioxidant capacity and sensory attributes of Chinese sausage

Meat Sci. 2014 Sep;98(1):34-40. doi: 10.1016/j.meatsci.2014.04.001. Epub 2014 Apr 18.

Abstract

The objective of this study was to investigate the effect of Flavourzyme, at levels of 0 (control) 4, 8, 12, 16 and 20 LAPU/kg raw meat, on the proteolysis, antioxidant capacity and sensory attributes of Chinese sausage made at 50 °C for 48 h. Results showed that Flavourzyme addition in Chinese sausage accelerated protein degradation, which was reflected by the increase of non-protein nitrogen and appearance of new protein bands in both water-soluble and salt-soluble proteins. By adding Flavourzyme, texture profile analysis (TPA) parameters decreased significantly, and aroma, taste and texture scores were enhanced, respectively. The best sensory attributes were obtained at 8 and 12 LAPU/kg Flavourzyme dose. Besides, Flavourzyme addition enhanced antioxidant capacity, lowered water activity and TBARS values of Chinese sausage. Therefore, moderate Flavourzyme addition is a novel method with great potential to improve eating properties and storage stability of Chinese sausage.

Keywords: Antioxidant capacity; Chinese sausage; Flavourzyme; Proteolysis; Sensory attributes; Texture profile analysis.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Animals
  • Antioxidants / pharmacology*
  • Color
  • Dietary Proteins / chemistry
  • Endopeptidases / pharmacology*
  • Food Additives / pharmacology
  • Food Handling / methods
  • Food Quality*
  • Humans
  • Hydrogen-Ion Concentration
  • Lipid Metabolism / drug effects
  • Meat Products / analysis*
  • Proteolysis
  • Smell*
  • Swine
  • Taste*
  • Thiobarbituric Acid Reactive Substances / analysis
  • Water / analysis

Substances

  • Antioxidants
  • Dietary Proteins
  • Food Additives
  • Thiobarbituric Acid Reactive Substances
  • Water
  • Endopeptidases
  • flavourzyme