Proteolysis in Painho de Portalegre dry fermented sausage in relation to ripening time and salt content

The effect of salt addition (3% and 6% in the final product) on the shelf-life related physicochemical characteristics and proteolysis profile during the ripening period of a Portuguese dry fermented sausage “Painho de Portalegre”, were evaluated. The product with 6% salt concentration had low aw and pH values at most ripening periods evaluated, due to the influence of NaCl on the water binding capacity of the protein structure and to the low ammonia accumulation, respectively. Similar changes were observed for total basic volatile nitrogen (TBVN), free amino acid nitrogen (FAAN) and non-protein nitrogen (NPN) fractions in both products. After a clear increase during the first days of the processing phase, all the initial rates slowed down with some fluctuation in FAAN and NPN. In relation to small peptides and free amino acid accumulation, the major differences between the tested formulations were mainly observed on distinct profiles rather than on overall concentrations.