Professional paper
Activity of proteolytic and lipolytic enzymes during the dry-cured ham production
Marina Krvavica
; Veleučilište "Marko Marulić" Knin, Petra Krešimira IV 30, 22300 Knin, Hrvatska
Andrijana Lukić
; Veleučilište "Marko Marulić" Knin, Petra Krešimira IV 30, 22300 Knin, Hrvatska
Abstract
The biochemical changes in ham tissues during the dry-cured ham production are made as a result of numerous and complex biochemical reactions which course and range are mostly depend on endogenous enzyme system activities. The most important changes in ham tissues are mostly related with proteolysis and lipolysis. Therefore the enzyme systems responsible for these types of reactions are made of proteases and lipases, responsible for proteins and lipids breakdown, respectively. The muscle enzyme system is constituted by proteases and muscle lipases which are responsible for degradation of muscle tissue lipids. The lipids of adipose tissue degradation are performed by the adipose tissue lipases. Assurance of adequate activity conditions for these enzyme systems during the dry-cured ham production can be a key influence factor on final products quality.
Keywords
muscle enzymes; proteases; lipases
Hrčak ID:
21311
URI
Publication date:
15.6.2007.
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