Identification and Quantitation of Bioactive and Taste-Related Dipeptides in Low-Salt Dry-Cured Ham

Identification and Quantitation of Bioactive and Taste-Related Dipeptides in Low-Salt Dry-Cured Ham

The reduction of salt in meat products influences the natural mechanisms of proteolysis occurring in their processing, and could affect the final characteristics of the product in terms of texture and flavor due to its effect on the activity of enzymes. In the present study, the quantitation of dipe...

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Bibliographic Details
Main Authors: Alejandro Heres, Marta Gallego, Leticia Mora, Fidel Toldrá
Format: Article
Language:English
Published: MDPI AG 2022-02-01
Series:International Journal of Molecular Sciences
Subjects:
mass spectrometry
triple quadrupole
bioactivity
peptidomics
peptides
curing
Online Access:https://www.mdpi.com/1422-0067/23/5/2507

Internet

https://www.mdpi.com/1422-0067/23/5/2507

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