The importance of meat enzymes in ripening and flavour generation in dry fermented sausages. First results of a European project

The importance of bacterial and meat enzymes in lipolysis and proteolysis was evaluated during dry sausage ripening. The data suggest that lipolysis is to a great extent brought about by muscle and fat tissue. Polyunsaturated fatty acids are liberated from the polar lipid fraction and their specific liberation is higher than for monounsaturated and saturated fatty acids. Lipolysis seemed to be more pronounced in sausages with pork than with beef. Initial protein degradation seemed to be originating from cathepsin D like muscle enzymes. In a later stage, bacterial enzymes become more important in further degradation of the protein fragments formed.