Nonprotein Nitrogen (NPN) and Free amino acid contents of dry, fermented and nonfermented sausages

Fat effect on physico-chemical, microbial and textural changes through the manufactured of dry-cured foal sausage Lipolysis, proteolysis and sensory properties

“…These results differed partly from those obtained by other authors (Bolumar et al, 2001;De Masi, Wardlaw, Dick, & Acton, 1990;De Masi, Warlaw, Dick, & Acton, 1990) where glutamic acid and arginine were not the main FAA. These variations in FAAs in the raw dry-cured sausage are due to different factors, such as breed, diet and also extraction and analytical procedures to FAA measurements.…”

Effect of selected mould strains on proteolysis in dry fermented sausages

“…The NPN fractions changed according to a pattern similar to that of the NPN evolution in fermented sausages described by several authors [25,[27][28][29][30]. A slight and progressive increase during ripening was observed and, in relation to the control batches, those made with natural casings and inoculated with Penicillum-3, Penicillum-6 and Penicillum-7 strains had the highest levels of NPN, i.e.…”

Potential of Fermented Sausage-Associated Lactic Acid Bacteria to Degrade Biogenic Amines During Storage

“…The hydrolysis of meat proteins generates polypeptides that can be further degraded to smaller peptides and free amino acids. This degradation can be produced by endogenous and microbial enzymes (De Masi et al, 1990;Hughes et al, 2002;Molly et al, 1997). The increase in the total free amino acid concentration was detected in all batches , Bruna et al, 2000, Bolumar et al, 2001and Hughes et al, 2002.…”