Impact of proteolytic enzyme on the processing and sensory quality of dry-fermented hybrid analogs

Dry-fermented sausage analogs show low endogenous enzymatic activity compared to meat products, thus limiting their sensory quality. This study examined proteolysis, lipolysis and microbial interaction dynamics mediated by addition of exogenous proteases in analogs. Three hybrid analogs prepared using texturized pea protein and gelled sunflower oil, one without protease (OG) and two with protease at two levels (OGP, OGPP), were produced and compared to a control (C). OG sausages showed higher level of volatiles from amino acid degradation, carbohydrate fermentation and esters, with distinct umami and animal odor, and similar texture to C. Protease modified the matrix structure and fermentation, increasing proteolysis, reducing lipolysis, and decreasing lipid-derived volatiles, mainly aldehydes. Protease also caused gummy texture and increased volatiles derived from ile, leu, val and phe. Protease addition buffered fermentation, affecting microbial and sensory traits. Starter culture and protease combinations were essential to ensure analog quality.