关键词: 萨拉米香肠, 蛋白质水解, 脂质氧化

Abstract: In this paper, the hydrolysis and oxidation of protein and lipid during the processing of salami were studied. The results showed that during the fermentation and ripening process of salami, the proteolysis index increased continuously and proteolysis and free amino acid accumulation mainly took place during the first (from day 0 to 7, at 23–17 ℃) and second (from day 8 to 15, at 17–15 ℃) stages of fermentation. The total content of free amino acids slightly, but?not?statistically significantly, decreased during the third stage (from day 15 to 45, at 13–14 ℃). In addition, the relative contents of neutral lipids and free fatty acids increased significantly (P < 0.05), while the relative content of phospholipids decreased continuously. The contents of all unsaturated fatty acids except oleic acid and oleic acid increased first and then reduced during fermentation, and this trend was the same as that of lipid oxidation. It was indicated that lipid hydrolysis and oxidation simultaneously occurred during the fermentation of salami.

Key words: salami, proteolysis, lipid oxidation