Biokemijske promjene u tkivima buta tijekom prerade pršuta rezultat su brojnih i složenih biokemijskih reakcija čiji tijek i obim ovise uglavnom o aktivnosti endogenog enzimskog sustava. Najznačajnije biokemijske promjene tkiva buta u proizvodnji pršuta uglavnom se odnose se na proteolizu i lipolizu. Stoga se i enzimski sustavi odgovorni za odvijanje ovih promjena sastoje od proteaza, odgovornih za razgradnju proteina i lipaza, odgovornih za razgradnju masti. Mišićni enzimski sustav čine proteaze i mišićne lipaze odgovorne za razgradnju lipida mišićnog tkiva, dok su za razgradnju lipida adipoznog tkiva odgovorne lipaze masnog tkiva. Osiguranje povoljnih uvjeta za aktivnost ovih enzimskih sustava u preradi pršuta može biti presudan čimbenik kvalitete finalnog proizvoda.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
