Salt contents and compositions are crucial parameters to enzyme activity and might even affect the proteolysis and quality of dry-cured meat. However, the metal ions significantly vary with geographic origin, which would be a determinant in the dry-cured meat manufacture. Therefore, the main salt compositions of KCl, CaCl₂, MgCl₂ and ZnCl₂ were therefore used to partially substitute NaCl while additionally assessing and regulating their function during the dry-cured pork butts processing. Physiochemical properties, cathepsins activity, proteolysis and sensory evaluation were investigated. The results indicated that partial substitution of sodium prevented the dehydration, and accelerated the pH reduction. CaCl₂ and MgCl₂ partial substitution moreover exerted some promoting effect on cathepsin activity whereas ZnCl₂ was a subtle inhibitor. The proteolysis index of CaCl₂ and MgCl₂ substitution were superior to the rest. The metal ions partial substitution reduced saltness, while the presence of KCl and MgCl₂ enhanced bitterness. Further correlation analysis was performed to better understand the interactions between those parameters.

盐含量和组成是酶活性的关键参数，甚至可能影响干腌肉的蛋白水解和质量。但是，金属离子随地理位置的不同而有很大差异，这将成为干腌肉制品生产的决定因素。因此，KCl，CaCl ₂，MgCl ₂和ZnCl ₂的主要盐组成因此被用来部分替代NaCl，同时在干腌猪屁股加工过程中另外评估和调节其功能。研究了理化性质，组织蛋白酶活性，蛋白水解和感官评价。结果表明，钠的部分取代可防止脱水，并加速pH降低。CaCl ₂和MgCl ₂此外，部分取代对组织蛋白酶活性具有一定的促进作用，而ZnCl ₂是一种微妙的抑制剂。CaCl ₂和MgCl ₂取代的蛋白水解指数优于其余。金属离子的部分取代降低了咸味，而KCl和MgCl ₂的存在则增加了苦味。进行了进一步的相关分析，以更好地了解这些参数之间的相互作用。