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

摘要: Fermented and nonfermented sausages were analyzed for concentration changes in total nonprotein nitrogen (NPN) free amino acid profiles during processing. Sausages fermented by Pediococcus pentaceous at 38°C heated to 60°C had increases (p 0·05) of NPN content only 6 20 acids after heating 60°C. When the effects three starter cultures compared, concentrations fermentation drying highest lowest following order: P. >P. acidilactici with M. varians acidilactici. Variations patterns fermented, dried found which indicated differences metabolic activity between cultures. These variations did not > affect sensory scores sausages. Overall, these results rapidly mildly dry similar previously reported 'European-style' processed prolonged low temperature fermentations.