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| Progress in Proteomic Research of Protein Degradation in Dry-Cured Ham |
| ZHANG Jingjing1,2, LIU Shuyun1,2, WANG Guiying1,2, CHENG Zhibin2, GU Dahai1,2, XU Zhiqiang1,2, PU Yuehong1,2,*, LIAO Guozhou1,2,* |
| 1. College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China;2. Livestock Product Processing Engineering and Technology Research Center of Yunnan Province, Kunming 650201, China |
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Abstract Dry-cured ham is an important traditional fermented meat product of China. Significant protein breakdown occurs to produce a large quantity of small peptides and free amino acids during the processing of dry-cured ham, which lasts as long as over 10 months. Proteomics technology has been increasingly applied in the field of research on protein degradation in fermented meat products thanks to its characteristics such as high throughput, sensitivity and accuracy. This paper focuses on a review of recent progress in the research on protein degradation during the processing of dry-cured ham with the aim of providing a reference for the quality control of dry-cured ham.
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2017, Vol. 31 
