Effect of Saccharomyces cerevisiae L3 Protease on Quality Characteristics and Flavor of Harbin Dry Sausages

This experiment aimed to examine how varying levels of Saccharomyces cerevisiae L3 protease impact protein hydrolysis, lipid oxidation, and the physicochemical traits of dry sausage during fermentation. The study also involved analyzing the quality of dry sausage using gas chromatography-mass spectrometry (GC-MS) and sensory evaluation techniques. The study found that S. cerevisiae L3 protease accelerated pH reduction in dry sausages. Compared with naturally fermented dry sausages, it accelerated the decrease in water content and water activity with increasing protease addition. At the same time, redness values (a^*-values) and shear were significantly higher when protease was added (P<0.05). In addition, S. cerevisiae L3 protease reduced lipid oxidation during fermentation of dry sausage. With the addition of S. cerevisiae L3 protease, the total free amino acid contents of dry sausage increased, while the formation of flavor substances was promoted. The results of sensory evaluation showed that the addition of 1.0 g/kg of S. cerevisiae L3 protease had the best improvement in odor and freshness of dry sausage and the best overall acceptability. In conclusion, S. cerevisiae L3 protease had a positive effect on improving the quality and flavor of fermented meat products.