Changes in composition and functional properties of proteins and their contributions to Nham characteristics

Changes in composition and functional properties of proteins during fermentation of Nham, a Thai-fermented sausage, were studied. An alkaline-soluble fraction constituted a major protein component of Nham. The amount of each protein fraction in Nham varied, depending on the fermentation time. As fermentation proceeded, the progressive decrease in sarcoplasmic and myofibrillar protein fractions was accompanied by an increase in the alkaline-soluble fraction and non-protein constituents (P<0.05). Slow pH lowering to pH 4.6 during fermentation as a result of bacterial growth and accumulation of lactic acid affected the molecular conformation of the muscle proteins and resulted in changes in protein functional properties. The acid produced resulted in changes in solubility, water-binding capacity, textural properties, and color characteristics. Proteolysis of Nham proteins occurred during fermentation, resulting in increases in TCA-soluble peptides and free α-amino acids, which may contribute to the taste and aroma of Nham.