Zalacain_1996_Meat.Sci_42_155

The objective of this work was to study the manufacture of sausage containing a traditional starter culture (Lactobacillus plantarum and Staphylococcus carnosus) together with an enzyme lipase from Candida cylindracea as compared with that of a sausage with only starter. The acidity value showed more intense lipolysis in the sausage with lipase with this increase being especially important in the second week of drying. In spite of this, there was no significant (p > 0.05) increase in the oxidative rancidity processes in this sausage. The analysis of short chain fatty acids suggested the enzyme and starter together produced a greater amount of such acids than did the enzyme or the starter separately. Almost all free fatty acids showed significantly higher values in the sausage with lipase with the exception of linolenic acid. The addition of enzyme lipase produced a higher proportion of free saturated acids and a lower proportion of polyunsaturated acids during the drying of the sausage.