Addition of a neutral proteinase from Bacillus subtilis (Neutrase) together with a starter to a dry fermented sausage elaboration and its effect on the amino acid profiles and the flavor development

Amino acid profiles from the peptide and free amino acid fractions were studied during the ripening of a traditional fermented sausage (chorizo) when a proteinase from Bacillus subtilis (Neutrase) was added. Total increase in free amino acids (FAA) was similar in both products, but its evolution was different. A slight decrease of some amino acids (Asp, Thr, Ala, Met, and Lys) was found in the product with Neutrase between the third and ninth days against the continuous increment observed in the control along the ripening. Total increase of the peptide fraction amino acids during the elaboration was more intense with enzyme. Both products showed a significant decrease of this fraction in the last week, which was higher in the product with Neutrase, which showed the highest increase in the FAA at that period. Sensory analysis showed a slight improvement on the overall acceptability significantly correlated with some flavor parameters.