Proteolysis and texture profile of traditional dry-fermented sausage as affected by primary processing method

Marija Jokanovic; Predrag Ikonic; Snezana Skaljac; Tatjana Tasic; Vladimir Tomovic; Branislav Sojic; Maja Ivic; Ljiljana Petrovic; Natalija Dzinic

Marija Jokanovic Univesity in Novi Sad - Faculty of Technology
Predrag Ikonic Institute of Food Technology - Novi Sad
Snezana Skaljac University in Novi Sad - Faculty of Technological Science
Tatjana Tasic Institute of Food Technology - Novi Sad
Vladimir Tomovic Univesity in Novi Sad - Faculty of Technology
Branislav Sojic Univesity in Novi Sad - Faculty of Technology
Maja Ivic Univesity in Novi Sad - Faculty of Technology
Ljiljana Petrovic Univesity in Novi Sad - Faculty of Technology
Natalija Dzinic Univesity in Novi Sad - Faculty of Technology

Keywords: dry, fermented, sausage, mixing procedure, proteolzsis, texture

Abstract

In this study, proteolysis and texture profile of Petrovská klobása sausages produced with different raw batter mixing procedures (traditional, manual vs. mechanical) were investigated. Physicochemical analyses (pH value, moisture, nitrogen fraction), Labon-a-Chip (LoaC) electrophoresis-based protein analyses and texture profile analyses were performed in order to follow the drying/ripening process. The results obtained showed that manual mixing caused better water holding capacity of meat proteins, and thus, at the end of the drying process and under identical thermo-hygrometric conditions, control sausages had higher moisture content and lower hardness and chewiness values compared to their mechanically mixed counterparts. The increase in non-protein nitrogen and free amino acid nitrogen content and the results of electrophoretic separation of myofibrillar proteins indicated somewhat more intense proteolytic changes in manually-mixed sausages. However, the different mixing procedures did not significantly affect (p>0.05) sensory texture scores of Petrovská klobása at the end of the drying process.