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SMART PRODUCTION

hydrolysate as a food ingredient in sausage products can improve
Slow down rancidity and maintain the stability of texture, well-fat dispersion, and retarding rancidity in
health benefit unsaturated fatty acids sausage products. The sausage then remains juicy, tasty, desirable
2 (Polyunsaturated fatty acids, PUFAS) color, and maintains the quality as well as nutritional value of sausages
in products during storage. For all that the addition of protein hydrolysate should
Another remarkable feature of protein hydrolysate is an be adjusted to the appropriate sausage recipe to suit the specific
antioxidative property (antioxidant) that slows down lipid oxidation, requirement, especially in flavor because some protein hydrolysates
which causes rancidity in sausage products. The research can give a bitter taste to the product.
(Intarasirisawat et al., 2014) found that when fish sausage was
stored for 12 days at refrigerator temperature, the fish sausage ข้อมูลเพิ่มเติม/Additional Information
1
containing 1-3% of protein hydrolysate had a less rancid odor than การเติม Flavourzyme ในผลิตภัณฑ์ไส้กรอกประเภทกุนเชียง ทำาให้เกิดการย่อยโปรตีน
those without protein hydrolysate. Moreover, it was found that the ในกุนเชียง ได้เป็นโปรตีนไฮโดรไลเซทรวมถึงกรดอะมิโนอิสระ ซึ่งเพิ่มกลิ่นรสของกุนเชียงได้
The addition of Flavourzyme in Chinese sausage promoted the hydrolysis of sausage
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addition of protein hydrolysate in fish sausages reduces the amount protein to deliver protein hydrolysate and free amino acids. These enhanced the
of decomposition of unsaturated fatty acids flavor and aroma of the Chinese sausage.
(PUFAs), namely Docosahexaenoic acid
(DHA) and Eicosapentaenoic acid (EPA) that
are good for health. These PUFAs have been
linked to healthy benefit for brain developing
in childhood, nourishing the brain, as well
as preventing atherosclerosis and heart
diseases, etc. Therefore, addition of protein
hydrolysate can slow down the rancidity of
sausage products, and also helps maintain
the nutritional value of the fatty acids that are
beneficial to the body.
3 Enhancing flavor and

improving texture

Protein hydrolysate can be used as a
phosphate alternative for improving juiciness
of sausage products. It was found that protein
hydrolysate could bind water leading to juicy
sausage with good texture. Some research
(Feng et al., 2014) reported that addition
of protease enzyme in Chinese sausage
1
promoted the hydrolysis of sausage protein
to deliver protein hydrolysate and free amino
acids. These enhanced the flavor and aroma
derived from increasing free amino acids
and reduced hardness and toughness of
the Chinese sausage. However, excessive
protease enzyme adding should be aware
because it may soften the texture of the
sausage more than it should be.

4 Reducing color changes

of the sausage

Protein hydrolysate can prevent changing
the redness in sausage products as the
protein hydrolysate slows the oxidation of
myoglobin, a natural pigment that makes
the sausage maroon color. By delaying the
change from maroon of myoglobin to brown
color of metmyoglobin, the sausage products
then look tasty reddish even though they have
been preserved for a long time.
Researches as mentioned above
demonstrated that adding a protein

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