Influence of partial replacement of Na Cl with KCl on proteolysis during processing of dry-cured hams

In order to reduce the sodium-content of dry-cured hams,all hams were produced with modified high temperature mature processing technology and Na Cl was replaced by 40% KCl when they were salted. A comparative study was carried out to study the effect of the two salts on salt content,moisture content,p H value,proteolysis index,peptide nitrogen(Pe N) and ammonia nitrogen(AN) content,cathepsin(B and L)potential activities of biceps femoris during processing. The results showed that there was no significant difference( p > 0. 05) with cathepsin( B and L) potential activities of biceps femoris when 40 % Na Cl was replaced by KCl. So did physical and chemical indicators,proteolysis index,Pe N and AN content of the two final products at the end of the processing(p>0.05). Results also showed that it had no significant impact(p>0.05) on proteolysis of dry-cured ham when 40% Na Cl was replaced by KCl.