Shortening Fermentation Period of Fermented Sausage by Adding Exogenous Enzymes

Abstract:

The aim of this work was to find out the effects of exogenous enzymes on the fermentation period of fermented sausages. The results showed that the FFAs and NPN contents of the sausages added exogenous enzymes were 2.83 and 3.34 times than that of the samples without exogenous enzymes (CK) at fermenting 12 h, respectively. Thus, compared with the CK, the fermentation period could be reduced about 60% by adding 0.10% lipase, 0.01%% acidic protease and 0.015% flavor protease, and the quality of products were as good as CK.

• Periodical: Advanced Materials Research (Volumes 941-944)
• Pages: 1146-1150
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.941-944.1146
• Online since: June 2014
• Authors: En Qi Liu, Yong Hua Wu*, Jian Ping Zhang, Yong Li, Hui Song
• Keywords: Enzymes, Fermentation, Lipids, Protein

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