Protein degradation of low acidity Sichuan- style sausage inoculated mixed strains during processing

The low acidity Sichuan- style sausage was processed with inoculated starter under controlling temperature and humidity, compared with traditional Sichuan- style natural fermentation sausage ( control group) to verify the protein change during processing.The results showed that total nitrogen, non- protein nitrogen and amino acidic nitrogen were 4.40%, 0.426% and 0.366%, respectively, which were higher than control group at the end of drying.The content of all free amino acid of low acidity Sichuan- style sausage was 605.06 mg /100g ( p < 0.01) , which was higher than control group ( 497.47 mg /100g) at the end of drying. The sarcoplasmic protein and myofibrillar protein were degraded gradually during ripening, and the protein of molecular weight greater were degraded obviously ( p < 0.05) .The protein of low acidity Sichuan- style sausage was degraded significantly during processing compared with control group ( p < 0.05) .