Strategies are being pursued with the aim of reducing salt content of dry-cured ham. To evaluate the effect of salting on protease activities, sixteen hams were randomly assigned into two groups (LS group and HS group), and two different levels of NaCl were used to dry-cure green ham. The LS group of 8 hams were salted with 6% salt (w/w), whereas the HS group of 8 hams were salted with 8% salt. The exudates were collected separately at 1, 2 and 7 d of the salting stage. The activities and contents of protease in the exudates were investigated. The intense activities of calpains, cathepsin B and L were observed at 1, 2 and 7 d of salting stage in both LS and HS group. The increased contents of 80 and 76 kDa fragments implied that there was a dramatic release of calpain from ham tissues; lower release rates of cathepsin B and cathepsin L led to high residues in LS group, which may be responsible for the intense degradation of proteins and flavor development of dry-cured ham. This paper provides new insights into the study of biochemical changes of Jinhua ham induced by endogenous protease during the salting stage.

为了减少干腌火腿的盐含量，正在采取策略。为了评估盐腌对蛋白酶活性的影响，将十六只火腿随机分为两组（LS组和HS组），并使用两种不同水平的NaCl干燥生火腿。LS组的8个火腿用6％的盐（w / w）腌制，而HS组的8个火腿则用8％的盐腌制。在盐析阶段的第1、2和7天分别收集渗出液。研究了渗出液中蛋白酶的活性和含量。LS和HS组在盐渍期1、2和7 d均观察到钙蛋白酶，组织蛋白酶B和L的强烈活性。80 kDa和76 kDa片段含量的增加表明火腿组织中钙蛋白酶的释放显着。组织蛋白酶B和组织蛋白酶L的较低释放速率导致LS组的残留较高，这可能是蛋白质强烈降解和干腌火腿风味发展的原因。本文为盐分期内源蛋白酶诱导的金华火腿的生化变化研究提供了新的见解。