Proteolysis in fermented and not fermented dry cured salumi

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.