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Dry-Cured Ham

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Proteomics in Foods

Part of the book series: Food Microbiology and Food Safety ((RESDEV,volume 2))

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Abstract

The processing of dry-cured ham includes many biochemical reactions that are responsible for its final characteristic properties. Proteolysis is one of the most important biochemical phenomena occurring during this period and results in the generation of a large number of peptides. Some of them could be used as biomarkers of any specific quality parameter of the process and others could be bioactive peptides. Advanced techniques of proteomics such as tandem mass spectrometry play a crucial role for a better understanding of the mechanisms that control the generation of these natural peptides during the post-mortem proteolysis and their possible biological activity that will facilitate the use of these peptides in the development of novel meat products and as ingredients of healthier foods.

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Authors and Affiliations

  1. Department of Food Science, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, Paterna, Valencia, 46980, Spain

    Leticia Mora & Fidel Toldrá

Authors
  1. Leticia Mora
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  2. Fidel Toldrá
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Corresponding author

Correspondence to Fidel Toldrá .

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Editors and Affiliations

  1. , Department of Food Science, Instituto de Agroquimica y Tecnologia de, Avenue Agustin Escardino 7, Paterna, 46980, Valencia, Spain

    Fidel Toldrá

  2. , Department of Applied Engineering Scienc, University College Ghent, Schoonmeersstraat 52, Gent, B9000, Belgium

    Leo M. L. Nollet

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Mora, L., Toldrá, F. (2013). Dry-Cured Ham. In: Toldrá, F., Nollet, L. (eds) Proteomics in Foods. Food Microbiology and Food Safety, vol 2. Springer, Boston, MA. https://doi.org/10.1007/978-1-4614-5626-1_9

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