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