A new method and index for quantifying proteolysis intensity in dry-cured ham
2012
Harkouss, Rami | Safa, Hassan | Mirade, Pierre-Sylvain | Gatellier, Philippe
A new method was developed to determine proteolysis activity in dry-cured ham using fluorescamine. A new proteolysis index (PI) was defined as the percentage ratio of the N-terminal α-amino group content to the total protein content of the ham extract. The robustness of the method was evaluated by measuring PI in laboratory pork meat samples subjected to standardized processing conditions and in samples extracted from industrial hams taken at different stages of processing. For the industrial samples, a comparison with the classic nitrogen procedure of PI determination was performed and a formula relating the two PIs was established. The rapidity, sensitivity and specificity of the procedure make it a good candidate for a screening test to evaluate ham quality in industry.
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