Abstract: This study was performed to compare physicochemical properties of fermented sausages made using the traditional natural fermentation process alone and in combination of the additions of bromelain and transglutaminase together (modified process I) or both of them plus ZnSO4 (modified process II) as an inhibitor of bromelain. The results showed that: 1) with prolonged fermentation time, water content and pH of all the kinds of sausages prepared by different processes revealed a decrease trend; the contents of protein, TVB-N, amino nitrogen, fat and POV value exhibited a gradual increase trend; 2) the content of total protein in the two modified processes was lower than that the traditional process, whereas the TVB-N and amino nitrogen contents were higher than those in the traditional process; 3) the pH and protein content in the modified process II were higher than those in the modified process I, while the TVB-N and amino nitrogen contents were relatively lower; 4) no significant difference in the POV values of fermented sausages prepared using the three processes was observed.

Key words: fermented sausage, bromelain, transglutamianse, ZnSO4, physicochemical properties