Development of cathepsin B, L and H activities and cystatin-like activity during two different manufacturing processes for Spanish dry-cured ham

Abstract

Dry-cured ham is a high-quality meat product, and interest in the study of the different technological and biochemical parameters involved in its manufacture is high. Lysosomal cysteine proteinase activity and cystatin-like activity were determined in the Semimembranosus and Biceps femoris muscles during two ham-manufacturing processes of different length, and dependence of these activities on curing time was found. Results also showed that cathepsin L lost its activity more rapidly than cathepsin B and that the contribution of cathepsin H to the proteolysis produced in these curings was very low. Cystatin-like activity decreased in both processes, although the ratio between proteinase activity and cystatin-like activity depended on the length of the curing process.