Keywords

Salami, Protein Hydrolysis, Lipid Oxidation

Abstract

Study the hydrolysis and oxidation rules of protein and lipids in salami from processing to fermentation stages. The results showed that during the fermentation and maturation process of salami, the protein hydrolysis index continued to increase, and the initial stage of high-temperature fermentation and the 15th day of fermentation were the main stages of protein hydrolysis and accumulation of total free amino acids. After 45 days of fermentation, the total amount of free amino acids decreased slightly, but the difference from the total amount in the middle stage of fermentation was not significant. In addition, the relative content of neutral lipids and free fatty acids increased significantly (P<0.05), while the relative content of phospholipids continued to decrease; the contents of unsaturated fatty acids except oleic acid and cod oil increased first and then increased during the fermentation and maturation process. Decreasing trend, and this trend is the same as the change trend of lipid oxidation. Therefore, lipid hydrolysis and oxidation occur simultaneously during the fermentation and maturation of salami.   For further details regarding this article and its research, please do not hesitate to contact our team for assistance. Original research done by Wu Xiang, Zhou Hui, Xu Baocai, Li Xinfu, Li Cong, Wei Youbing  

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