Abstract

Muscle proteins undergo an intense proteolysis from conversion of musclein meat to cured processed pork. Throughout this period is produced agreat number of small peptides and high amounts of free aminoacids thatcharacterize aroma of dry cured products.The enzymes responsible of thesechanges can be only endogenous muscle proteinases (cathepsins B, D,H and L and calpains) or both endogenous muscle proteinases and exogenous microbial proteolytic enzymes. Proteolysis generated by endogenousand exogenous enzymes typify fermented salami and not fermented processed pork resulting from entire anatomic cuts. Proteomic approach was applied to study the effect of enzymatic action on different processed pork products. Two dimensional gel electrophoresis (2DGE) maps of dry curedsalumi, ripened for 1 month, and ham, ripened 12 months, describe protein evolution at final occurrence of proteolysis.

Autore Pugliese

• Lamacchia Carmela

Tutti gli autori

• A. Nicastro , B. La Gatta , G. Picariello , D. De Marzo , C. Lamacchia , A. Di Luccia

Titolo volume/Rivista

PROGRESS IN NUTRITION

Anno di pubblicazione

2013

ISSN

1129-8723

ISBN

Non Disponibile

Numero di citazioni Wos

Nessuna citazione

Ultimo Aggiornamento Citazioni

Non Disponibile

Numero di citazioni Scopus

Non Disponibile

Ultimo Aggiornamento Citazioni

Non Disponibile

Settori ERC

Non Disponibile

Codici ASJC

Non Disponibile