Proteolysis in fermented and not fermented dry cured salumi

Abstract

Muscle proteins undergo an intense proteolysis from conversion of muscle in meat to cured processed pork. Throughout this period is produced a great number of small peptides and high amounts of free aminoacids that characterize aroma of dry cured products. The enzymes responsible of these changes 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 endogenous and 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 cured salumi, ripened for 1 month, and ham, ripened 12 months, describe protein evolution at final occurrence of proteolysis.