Dry fermented sausages elaborated with Lactobacillus plantarum Staphylococcus carnosus .2. Effect of partial replacement of NaCl with KCl on the proteolytic and insolubilization processes.

The effect of partial replacement of NaCl with KCl (3% NaCl by 1.5% NaCl + 1% KCl) on the proteolytic and insolubilization processes that affect the nitrogen fractions of dry fermented sausages produced with L. plantarum-S. carnosus as starter culture was analysed. The percentage of solubility was significantly lower in the modified product, which is consistent with its significantly higher percentage of insoluble fraction observed from the beginning of the process. The myofibrillar fraction was more affected by the proposed modification than the sarcoplasmic fraction: the loss of solubility for the modified and control products were 33.6 and 27.6% for myofibrillar fraction and 9.9 and 9.3% for the sarcoplasmic fraction, respectively. Also a higher intensity of the proteolytic process was observed. The modified product was found to be slightly less hard but had a better sailed taste. (C) 1997 Elsevier Science Ltd.