Changes in proteins during Teruel dry-cured ham processing

The aim of this work was to investigate the degradation of the water-soluble and myofibrillar proteins during the production of "PDO Teruel" cured ham using SDS-PAGE, and measurement of proteolytic activities (cathepsins B+L, cathepsin L, cathepsin D), as factors that influence the sensory characteristics of this product. This paper contributes to the specific characterisation of a product included in the European Union list of special quality products. The results showed that water-soluble proteins decrease considerably due to salting out and drainage after salting. The degradation of myofibrillar proteins is more pronounced during the ripening process, particularly in the last four months when the main proteins responsible for the structure of muscular tissue are affected. There is an important residual enzymatic activity for cathepsin B, L and D, which must be a decisive factor in the proteolysis observed during "PDO Teruel" ham processing.