INFLUENCE OF TEMPERATURE ON PROTEOLYTIC ACTIVITY OF INDIGENOUS SPANISH MOLDS IN MEAT PRODUCTS¹

Abstract

ABSTRACT The fungi growth on Spanish ham surfaces appears to be involved in the flavor development of this product. However, there is a lack of information about the metabolic activity of these molds. Five mold strains belonging to the Penicillium genera, isolated from Spanish ham surfaces were used to evaluate their proteolytic activity in a meat substratum having a similar composition to that existing on the Spanish ham surface. All samples were held at different temperatures (3, 8 and 12C) and relative humidities (75%, 85% and 95%) during 30 days. All of the molds reflected a proteolytic activity which was principally affected by temperature, and the samples inoculated with P. chrysogenum strains proved to achieve the highest proteolytic activity.