Abstract：Dynamic proteolysis in Cantonese sausage was determined during process (solarizing dehy-dration and roasting dehydration) and different storage conditions by comparing and charactering total nitrogen, non-protein nitrogen (NPN), free amino acids (FAA), the α-aminoacidic nitrogen (NH2-N) and the total volatile basic nitrogen (TVBN). The result showed that the NPN and FAA content of the roasted was higher than that of the solarized, but the NH2-N content of the roasted was lower. Drying method, package and temperature influenced the NPN and NH2-N content of Cantonese sausage significantly in storage. Long time and high temperature (30℃, 100d) storage increased the TVBN content of sausage, however which hardly debased the flavor of sausage.
2008, Vol. 22 
