The Effect of Different Ripening Conditions on Proteolysis and Texture of Dry-fermented Sausage Petrovská klobása

The effect of different ripening processes (traditional, T vs. industrial, I) on proteolytic changes and texture of dry-fermented sausage Petrovská klobása was examined. More intensive pH decline was registered in I sausages, which had a positive impact on the drying process and proteolysis. Moisture content in I sausages was consistently lower than in T sausages. Likewise, proteolysis was more pronounced in I sausages, resulting in higher concentrations of nitrogen fractions. During processing, hardness and chewiness were significantly higher in I sausages, but these became almost identical once the required moisture content of sausages (<35%) was achieved in different ripening conditions.