The effect of green ham pH and NaCl concentration on cathepsin activities and the sensory characteristics of dry-cured hams

There is a tendency to reduce the amount of NaCl in the manufacturing process of Spanish dry-cured ham. NaCl, pH and temperature determine the stability of this product. This study was concerned with the evaluation of green ham pH and sodium chloride concentration on cathepsin activities, physico-chemical parameters and sensory characteristics of dry-cured hams. Two different amounts of salt (55 and 80 g kg⁻¹) and two different pH levels (pH at 24 h post mortem <5·8; pH at 24 h post mortem >6·2) were used. Physico-chemical composition, cathepsin activity and a number of sensory parameters were evaluated. Hams with high pH displayed lower cathepsin activity, NPN, saltiness and hardness whereas the levels of brightness, crumbliness, pastiness and adhesivity were found to be higher than in normal hams. A high level of salt produced greater cathepsin B and B+L activity and lower pastiness and adhesivity than the samples with a low NaCl level. © 1998 SCI.