Bioactive and Sensory Di- and Tripeptides Generated during Dry-Curing of Pork Meat

Dry-cured pork products, such as dry-cured ham, undergo an extensive proteolysis during manufacturing process which determines the organoleptic properties of the final product. As a result of endogenous pork muscle endo- and exopeptidases, many medium- and short-chain peptides are released from muscle proteins. Many of them have been isolated, identified, and characterized, and some peptides have been reported to exert relevant bioactivity with potential benefit for human health. However, little attention has been given to di- and tripeptides, which are far less known, although they have received increasing attention in recent years due to their high potential relevance in terms of bioactivity and role in taste development. This review gathers the current knowledge about di- and tripeptides, regarding their bioactivity and sensory properties and focusing on their generation during long-term processing such as dry-cured pork meats.
This research was funded by Grant PID2020-119684RB-I00 by MCIN/AEI/10.13039/501100011033 that is acknowledged. Grant PRE2018-083367 (A.H.) funded by MCIN/AEI/10.13039/501100011033 and “ESF Investing in your future” is also acknowledged. The funding sources had only financial involvement.