During later maturating and after maturating proteolysis activity fell with sharp increase of NaCl content and FAA was negatively correlated to NaCl content (R2=0.98).

• 成熟后期和后熟过程中 ,NaCl含量大幅度提高使蛋白质水解酶活性降低 ,其与FAA提高呈负相关 (R2 =0 98) ;