Combined Effect of Sonication and Acid Whey on Antioxidant and Angiotensin-Converting Enzyme Inhibitory Activities of Peptides Obtained from Dry-Cured Pork Loin

Kęska, Paulina; Stadnik, Joanna

doi:10.3390/app10134521

Cited by 6 publications

(7 citation statements)

References 34 publications

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“…It has been shown that changes in the basic meat components during production changed the chemical composition of the products as compared to the properties of the raw material. The values of the physicochemical properties of raw material used for fermented loin production were typical for goodquality fresh pork and similar to those obtained by Kęska and Stadnik [31]. Water loss during drying, by almost 10% compared to the moisture content in raw material, resulted in a higher concentration of nutrients, especially proteins.…”

Section: Discussionsupporting

confidence: 82%

The Effect of Different Levels of Sodium Nitrate on the Physicochemical Parameters and Nutritional Value of Traditionally Produced Fermented Loins

2021

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This study evaluated the effect of sodium nitrate reduction on the following parameters: thiobarbituric acid reactive substances, the color parameters (CIE L* a* b*), total heme pigments, heme iron content and nutritional value related to N-nitrosamines content as well as nitrate and nitrite residues of traditionally produced fermented loins. Raw loins (m. longissimus thoracis et lumborum) and fermented products with different levels of nitrate added (0, 50, 100, 150 mg kg−1) were tested during six months of vacuum storage. The reduction of nitrate did not lead to statistically significant changes in total pigment content as well as heme iron content in fermented loins at the end of processing and during storage. Water activity did not differ statistically significantly between the formulations. Fermented loins at the end of processing revealed residual sodium nitrite levels of <10 mg kg−1, while the amount of nitrate residue depended on the level added during production, obtaining the highest value of 19.0 mg kg−1 for the sample with the highest nitrate addition. The level of nitrosamines was <5 µg kg−1 in all samples, which proves their chemical safety. In conclusion, the use of nitrate reduced to 50 mg kg−1 in fermented loins allows to obtain a product with properties similar to the product with 150 mg kg−1 of nitrate, especially in terms of its physicochemical properties and lipid oxidation.

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Section: Discussionsupporting

confidence: 82%

The Effect of Different Levels of Sodium Nitrate on the Physicochemical Parameters and Nutritional Value of Traditionally Produced Fermented Loins

2021

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“…According to Uluko et al [ 42 ], the shear forces generated by acoustic cavitation during ultrasonic treatment can hydrolyze proteins, leading to the release of bioactive peptides. Nevertheless, as shown earlier [ 43 ], treatment with ultrasound as a preliminary stage in the preparation of raw pork meat tissue (as a process preceding maceration of loins in acid whey) did not promote the release of antioxidant or ACE-I inhibitory peptides. This relationship suggests the use of simultaneous maceration in sour milk and the action of ultrasound lead to the formation of biologically active peptides in meat tissue.…”

Section: Discussionmentioning

confidence: 56%

Influence of Sonication and Taraxacum Officinale Addition on the Antioxidant and Anti-ACE Activity of Protein Extracts from Sous Vide Beef Marinated with Sour Milk and after In Vitro Digestion

Kęska¹,

Wójciak²,

Stasiak³

2020

Molecules

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The present study assessed the effect of pretreating beef as a raw material for sous vide steak preparation. The pretreatment involved maceration of a batch of meat in sour milk with the simultaneous use of ultrasound (250 or 500 W) as well as the addition of Taraxacum officinale. The biological activity profile of the peptides was assessed in terms of their antioxidant activity and inhibiting activity against angiotensin-converting enzyme (ACE). Changes in the biological activity of peptides under the influence of hydrolysis by gastrointestinal enzymes, i.e., pepsin and pancreatin, were also considered. There was no significant effect of T. officinale addition and sonication of beef batches on the protein content (except for lot S6, after sonication at 500 W as acoustic power and with the addition of dandelion). It was observed that the interaction of maceration in sour milk with simultaneous ultrasound treatment as the initial production step of sous vide beef steak generates the formation of peptides with antioxidant properties. Moreover, peptide formation can be further enhanced by adding dandelion (based on the results of antiradical and chelating activity tests). In addition, the progression of hydrolysis under the influence of gastrointestinal enzymes promotes the release of peptides with antioxidant and anti-ACE activity.

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“…Fermented meat products are appreciated by consumers not only for their unique taste and aroma, but also for their health benefits. Several studies have revealed that these products are the source of biologically active peptides [2][3][4]. The presence of these compounds is associated with the fermentation process, which results in proteolytic changes in proteins leading to the formation of peptides and amino acids.…”

Section: Introductionmentioning

confidence: 99%

Fatty Acid Profile and Antioxidative Properties of Peptides Isolated from Fermented Lamb Loin Treated with Fermented Milk

et al. 2020

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This study evaluated the impact of fermented milk maceration on fermented lamb loin without nitrate to obtain peptides with high activity against oxidative changes (ABTS, DPPH, reducing power) as well as a favorable fatty acid profile, including CLA content. Additionally, an attempt was made to evaluate the influence of the lamb breed on the assessed properties. Raw loins (m. Longissimus dorsi) obtained from sheep of three polish breeds—Wrzosówka, Uhruska, and Świniarka—and fermented products were tested. The fermented loins obtained after 14 days of processing were characterized by pH and water activity values in the ranges, respectively, 4.76–5.12 and 0.902–0.915. The maceration of meat in a fermented milk has caused greater acidification of the meat during fermentation. Statistical analysis indicated that treatment was the factor with significant effect on peptide content; no effect of animal breed was found. The peptide content isolated from raw meat ranged from 2.90 to 4.31 mg g−1 of sample, while in fermented meat products it was significant higher (11.59–16.37 mg g−1 of product). The antioxidant properties of peptides were positively correlated with peptides content. The maceration in fermented milk resulted in a statistically significant increase of ABTS value in case of fermented lamb loin of Świniarka breed. The raw meat and fermented meat products form the Świniarka lamb breed were characterized by the highest content of the total CLA isomers. The main CLA isomer found was cis9-trans11 (rumenic acid), followed by cis9-cis11, trans9-trans11, and trans10-cis12. The rumenic acid content was higher than, respectively, 87% and 80–88% of total CLA isomers in case of raw meat and fermented lamb loins of three breeds.

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Combined Effect of Sonication and Acid Whey on Antioxidant and Angiotensin-Converting Enzyme Inhibitory Activities of Peptides Obtained from Dry-Cured Pork Loin

Cited by 6 publications

References 34 publications

The Effect of Different Levels of Sodium Nitrate on the Physicochemical Parameters and Nutritional Value of Traditionally Produced Fermented Loins

The Effect of Different Levels of Sodium Nitrate on the Physicochemical Parameters and Nutritional Value of Traditionally Produced Fermented Loins

Influence of Sonication and Taraxacum Officinale Addition on the Antioxidant and Anti-ACE Activity of Protein Extracts from Sous Vide Beef Marinated with Sour Milk and after In Vitro Digestion

Fatty Acid Profile and Antioxidative Properties of Peptides Isolated from Fermented Lamb Loin Treated with Fermented Milk

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