Pork liver protein hydrolysates as extenders of pork patties shelf‐life

Abstract

Summary The growing demand for the consumption of more natural products challenges the food industry to meet consumer expectations. In this regard, bioactive peptides obtained from flavourzyme, bromelain and alcalase activity were added to pork patties with the aim of improving their shelf‐life. Five treatments were prepared: control (CON, without enzymatic extract), positive control (ASA, with 150 mg kg−1 of ascorbic acid) and three batches with 250 mg kg−1 of different porcine liver hydrolysates [flavourzyme (FLA), bromelain (BRO) and alcalase (ALC)]. The analysis of raw burgers included proximate composition (moisture, protein, fat and ash contents), colour parameters (L*, a*, b*), metmyoglobin, lipid oxidation, volatile compounds profile and sensory evaluation. Hydrolysate obtained from bromelain enzyme showed the best a* parameter (5.15), the least lipid oxidation (0.63 mg MDA kg−1) and the lowest percentage of metmyoglobin (56.02%). Furthermore, this batch also presented the lowest content of aldehydes and alcohols resulting from lipid oxidation. Our results suggested that the hydrolysates obtained from bromelain activity possessed a good antioxidative activity, and therefore, they could be used as a natural antioxidant to extend the shelf‐life of pork burgers.

Effect of Fine Grinding Process on Temperature Characteristics and Water-Binding Capacity of Chicken Bone Paste

“…In the process of processing raw materials of animal origin, in addition to obtaining the main raw materials (meat and meat products), secondary products rich in collagen remain: skins, cartilage and nervous tissues, blood, offal of categories I and II, as well as bone raw materials [1,2]. The content of highly digestible proteins, phosphorus and calcium salts, fats, vitamins, macro-and microelements, amino acids in the bone have led to the widespread use of bone raw materials for the production of various products [3,4].…”

Aplicación de tecnologías emergentes para la obtención de Zinc-protoporfirina y proteínas funcionales a partir de co-productos cárnicos

“…Por lo tanto, una de las posibles alternativas a la adición de antioxidantes de otro origen, podría ser el empleo de péptidos bioactivos con actividad antioxidante extraídos de fuentes naturales, como son los coproductos de origen animal con elevado contenido proteico (Peighambardoust et al, 2021). Así, Borrajo et al (2021) estudiaron que los hidrolizados proteicos obtenidos a partir de hígado de cerdo, mediante la reacción enzimática catalizada por bromelina, presentaron una buena actividad antioxidante y, por lo tanto, podrían utilizarse como un antioxidante natural para extender la vida útil de las hamburguesas de cerdo. Además, a partir de hígado de cerdo y de las enzimas comerciales Alcalase 2.4L™ y Novo Pro-D™, se obtuvieron hidrolizados de proteínas, que pueden dar lugar a la formación de compuestos bioactivos, como antioxidantes, antimicrobianos, antihipertensivos, antitrombóticos, inmunomoduladores, hipolipemiantes y anticancerígenos, los cuales pueden emplearse para emplearse en desarrollo de nuevos productos (Maluf et al, 2020).…”