Relationship between cathepsin B activity and compositional parameters in dry-cured hams of normal and defective texture

G Parolari; R Virgili; C Schivazappa

doi:10.1016/0309-1740(94)90100-7

Relationship between cathepsin B activity and compositional parameters in dry-cured hams of normal and defective texture

Meat Sci. 1994;38(1):117-22. doi: 10.1016/0309-1740(94)90100-7.

Authors

G Parolari¹, R Virgili, C Schivazappa

Affiliation

¹ Stazione Sperimentale per l'Industria delle Conserve Alimentari, V. le F. Tanara, 31/A-Parma, Italy.

PMID: 22059613
DOI: 10.1016/0309-1740(94)90100-7

Abstract

Thirty-eight Italian dry-cured hams were analysed for cathepsin B activity, proximate composition and proteolysis index and results were related to lean tissue texture, as assessed by an expert panel, in order to search for relationships between excessive softness, a major problem in the raw ham industry, and chemical parameters. Softness was found to be related to protein breakdown which, in turn, was linked with higher residual cathepsin B activity and, to a lesser extent, to lower salt content. Results suggest that the use of raw ham of controlled enzyme activity would improve the texture quality of the end product.