title: Relationship between cathepsin B activity and compositional parameters in dry-cured hams of normal and defective texture.
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.
authors: Stazione Sperimentale per l'Industria delle Conserve Alimentari, V. le F. Tanara, 31/A-Parma, Italy.
authors: G
authors: G
authors: Parolari
authors: R
authors: R
authors: Virgili
authors: C
authors: C
authors: Schivazappa