BACTERIAL CONTRIBUTION TO PROTEOLYSIS DURING FERMENTATION AND RIPENING OF DRY SAUSAGES

LOPEZ, C; 1.VIGNOLO G; FADDA S,

JEJU

Congreso; 56th International Congress of Meat Science and Technology; 2010

KOREAN SOCIETY FOR fOOD SCIENCE AND TECHNOLOGY

Argentine has a well established reputation as a high quality beef supplier around the world, as well as possesses one of the world’s highest levels of beef consumption per capita. Although this well known globally perception, quality objective measure for processed meat products seldom reach such a high quality standards. To enhance hygienic and sensory features of fermented meat products, attention on the development of starter cultures with adequate fermentation characteristics must be provided. Meat proteins degradation that takes place during ripening of dry fermented sausages leads to an increase in peptides and amino acids concentration as a result of the proteolytic activities of both endogenous and microbial enzymes. In this regards, lactic acid bacteria are essential agents mainly through their metabolic activities on carbohydrates and proteins resulting in pH reduction and the generation of flavour compounds. In this context, this study aims to determine the contribution of Argentinean sausage microbiota in the generation of typical flavour compounds to standardize quality while preserving product typicity to be awarded a Protected Designation of Origin (PDO).