A mini review of proteolysis in dry fermented sausages

The proteolysis of myofibrillar and sarcoplasmic proteins occurs during the fermentation and ripening of dry fermented sausages (DFS). This results in the formation of peptides, free amino acids and other low-molecular-weight nitrogen compounds. These substances positively affect the flavour of the final products but reduce the proportion of muscle proteins. Proteolysis in DFS is usually studied by determining the ratios of protein and non-protein nitrogen, by using electrophoretic techniques, or by measuring the amino acids released during ripening. The concentration of free amino acids in DFS increases during fermentation and ripening, which testifies to ongoing proteolysis and the breakdown of peptides. The fall in the proportion of muscle protein of the order of a few percentage points during the production of DFS is entirely natural and is in no way associated with any decrease in quality.