The Effects of Exogenous Protease on the Physical and Chemical Properties of Dry Fermented Mutton Sausages

Two exogenous protease of papain(0.001 %) and acid protease(0.001 %) were added to dry fermented mutton sausages,sausages with the same production process were named control(CO) group,papain(PA)group and acid protease(AP)group.The effects of papain and acid protease on the pH value,Aw value,color,texture profile analysis(TPA) and sensory quality of dry fermented mutton sausages were investigated during the process.The results showed that no difference in pH value were observed.There were significant difference in Aw value among PA,AP and CO group(P0.05).Yellowness was increased in PA group,lightness was decreased and redness was increased in AP group.No difference in hardness were observed between CO and PA group,but hardness of AP group was conspicuously increased(P0.05).No difference in Chewiness,cohesiveness and spinginess were observed.The results of sensory evaluation showed that papain and acid protease partly improved the textural property and aroma of dry fermented mutton sausages.