INFLUENCE OF THE TYPE OF DRY-CURED ITALIAN PDO HAM ON CATHEPSIN B ACTIVITY DURING PROCESSING

Cathepsin B activity was measured in hams originating from the main Italian prosciutto PDOs: Parma, San Daniele and Toscano. Sixty homogeneous heavy pig thighs were distributed in one plant per PDO, and sampled at Biceps femoris in groups of four per plant at: salting, resting, drying, greasing, end of curing. The ripening trend of cathepsin B activity (U/g protein; measured by fluorescence) differed significantly among the various PDOs, particularly during the initial and mid curing stage. This activity correlates with the proteolysis index through a PDO dependent pattern, indicating that the different processing conditions can influence the quality of prosciutto, since they determine its biochemical development.