Preparation of uncooked semi-dry fermented sausage by lactic acid bacteria. Part III. Effects of ripening conditions on proteolysis in fermented sausage.

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Proteolysis in fermented sausage during ripening was investigated. After 4 weeks-incubation under a high moisture condition such as vacuum-packing, the total amounts of free amino acids in sausages reached 466μmol/g dry matter. This was equal to the value attained by 6 months-incubation under drying condition. From the analysis of free amino acid compositions and SDS-polyacrylamide gel electrophoresis of whole proteins, it was considered that the enzymatic reaction rates did not appreciably decreased under a high moisture condition, so that proteolysis of meat proteins was greater than under drying conditions.
社団法人日本食品科学工学会の論文