摘要：Proteolysis is one of the main biochemical reactions contributing to development of overall quality of fermented sausages. Proteolysis reactions are catalyzed by either endogenous enzymes inherent in the product or by enzymes from microbial origin. Meat proteins undergo hydrolysis first to polypeptides by endogenous muscle enzymes, and then further to small peptides by peptidases. Final step in proteolysis phenomena is free amino acid generation by bacterial aminopeptidases as well as aminopeptidases inherent in meat itself. Peptides and free amino acids are major components of the nonprotein nitrogen fraction in fermented meat products and contribute to the generation of volatile and nonvolatile flavor compounds in the final product.
