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Proteomic Tools for Improved Processing of Dry-Cured Meats
| Content Provider | Scilit |
|---|---|
| Author | Mora, Leticia Toldrá, Fidel |
| Copyright Year | 2017 |
| Description | This chapter presents the proteolysis phenomena involving muscle and microbial proteases and their resulting products, and the latest proteomic tools available for the study of proteolysis in dry-cured meats. Different empirical and in silico approaches have also been used to identify naturally generated bioactive peptides in dry-cured ham. Dry-cured meats are characterized by a typical flavor, color, and texture that make them a high-quality product that has been consumed for centuries in many countries. The processing of such types of dry-cured meats is very long, lasting a few months for dry-fermented sausages or several months or even years in the case of dry-cured ham. The techniques have been used to study proteolysis and to separate and identify the proteins and major generated fragments from complex mixtures like those found in dry-cured meats as well as the analysis of free amino acids after their derivatization. Book Name: Advanced Technologies for Meat Processing |
| Related Links | https://api.taylorfrancis.com/content/chapters/edit/download?identifierName=doi&identifierValue=10.1201/9781315152752-17&type=chapterpdf |
| Ending Page | 558 |
| Page Count | 24 |
| Starting Page | 535 |
| DOI | 10.1201/9781315152752-17 |
| Language | English |
| Publisher | Informa UK Limited |
| Publisher Date | 2017-10-10 |
| Access Restriction | Open |
| Subject Keyword | Book Name: Advanced Technologies for Meat Processing Biochemical Research Proteolysis Dry Cured Meats Proteomic Proteins Ham |
| Content Type | Text |
| Resource Type | Chapter |
