Effect of commercial proteases on shelf-life extension of Iberian dry-cured sausage

Forty dry-cured sausages from Iberian pigs were manufactured using 3 different proteases (batch 1: without proteases, batch 2: neutral bacterial proteases, batch 3: fungal proteases and batch 4: fungal proteases concentrate). The effect of proteases on formation of low molecular weight (LMW) compounds with antioxidant activity to extend shelf-life of Iberian dry-cured sausages was evaluated. The use of proteases significantly increased the antioxidant activity (P < 0.001) and the amount of fraction rich in LMW compounds (P < 0.001). Extracts from batch 4 showed a high antioxidant activity and with the highest amounts of LMW-rich fractions (P < 0.001). In addition, samples from batch 4 displayed a higher stability against lipid oxidation and degradation of red colour (P < 0.001) in comparison with the rest of samples.

► We used different proteases to increase shelf-life of Iberian dry-cured sausages. ► The use of proteases increased the antioxidant activity. ► Fungal Protease Concentrate seems to be the most suitable enzyme.