332 Part III: Muscle Foods
formed during the processing of fermented sausages
(Toldrá et al. 2001). Thus, this enzyme contributes
to stabilizing the color and flavor of the final sau-
sage. Catalase increases its activity with cell growth
to a maximum at the onset or during the stationary
phase, but it is mainly formed during the ripening
stage. Large amounts of salt exert an inhibitory
effect on catalase activity, especially at low pH val-
ues. The catalase activity is different depending on
the strain. For instance, S. carnosushas a high cata-
lase activity in anaerobic conditions, while S.
warnerihas a low catalase activity (Talon et al.
1999).
GLOSSARY
Aminopeptidases—Exopeptidases that catalyze the
release of an amino acid from the amino terminus of
a peptide.
Catalase—Enzyme able to catalyze the decomposition
of hydrogen peroxide into molecular oxygen and
water.
Cathepsins—Enzymes located in lysosomes and able
to hydrolyze myofibrillar proteins to polypeptides.
Decarboxylases—Enzymes able to transform an amino
acid into an amine.
Glycolysis—Enzymatic breakdown of carbohydrates
with the formation of pyruvic acid and lactic acid
and the release of energy in the form of ATP.
Lactate dehydrogenase—Enzyme that catalyzes the
oxidation of pyruvic acid to lactic acid.
Lipolysis—Enzymatic breakdown of lipids with the
formation of free fatty acids
Lysosomal acid lipase—Enzyme that catalyzes the
release of fatty acids by hydrolysis of triacylglyc-
erols at positions 1 and 3.
Peroxide value—Term used to measure rancidity and
expressed as millimoles of peroxide taken up by
1000 g of fat.
Proteolysis—Enzymatic breakdown of proteins with
the formation of peptides and free amino acids.
Water activity (aw)—The ratio of the equilibrium water
vapor pressure over the system and the vapor pres-
sure of pure water at the same temperature; indicates
the availability of water in a food.
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