CHANGES IN NONPROTEIN NITROGEN COMPOUNDS DURING DRY SAUSAGE RIPENING

Concentration changes for ammonia, total and individual free amino acids, total peptides, nucleotides, nucleosides and some individual amines were followed during ripening of dry sausage, with and without "starter culture." A decrease was observed for peptides, nucleotides, glutamic acid, histidine, tyrosine and ornithine, an increase for all other compounds, being most intense for total free amino acids during the first days of ripening. The rate of free amino acid production exceeded the rate of ammonia production. The presence of a starter culture intensified free amino acid production and peptide disappearance. A tenfold increase in the concentrations of histamine, tyramine and putrescine was observed in the presence of a starter culture.