Protein hydrolysates of porcine hemoglobin and blood: Peptide characteristics in relation to taste attributes and formation of volatile compounds

Fu, Yu; Bak, Kathrine H.; Liu, Jing; Gobba, Cristian De; Tøstesen, Marie; Hansen, Erik T.; Petersen, Mikael Agerlin; Carrascal, Jorge Ruiz; Lametsch, René

doi:10.1016/j.foodres.2019.03.017

Cited by 34 publications

(27 citation statements)

References 41 publications

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“…Selection of the raw materials and the protease for the present study was based on previous studies including a sensory screening of the raw materials and ten different enzymes [ 7 , 17 ]. Accordingly, bovine meat, bovine heart, porcine hemoglobin, and porcine plasma, all collected in a hygienic way (i.e., food grade), were subjected to enzymatic hydrolysis using the food grade enzyme Protease A for 5 h, followed by glucosamine-induced Maillard reaction as described in detail below.…”

Section: Methodsmentioning

confidence: 99%

“…The enzymatic hydrolysates were prepared in a pilot plant reserved for food grade materials by hydrolysis with Protease A at a concentration of 0.5% w / w for 5 h at pH 7.0 and 50 °C. The procedure was conducted according to that described by Fu et al [ 7 , 17 ]. Bovine minced meat and heart were hydrolyzed according to the method described for minced meat [ 7 ], with the heart first being minced by passing it through a grinder once (Scharfen Meat Mincer model X 70, Witten, Germany) with a 3 mm plate.…”

Section: Methodsmentioning

confidence: 99%

“…Dynamic headspace sampling and the subsequent GC-MS were completed in duplicate for each sample using 20 mL of hydrolysate with 1 mL of 5 mg/L 4-methyl-1-pentanol added as internal standard. The procedure was as described in our previous studies [ 8 , 17 ]. In brief, the collection of the volatiles onto 200 mg Tenax-TA traps with mesh size 60/80 (Markes International, Llantrisant, UK) was made at 37 °C for 60 min.…”

Section: Methodsmentioning

confidence: 99%

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Flavor Characterization of Animal Hydrolysates and Potential of Glucosamine in Flavor Modulation

Bak

Wæhrens

Chow

et al. 2021

Foods

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Bovine (meat and heart) and porcine (hemoglobin and plasma) raw materials were hydrolyzed by Protease A (both endo- and exopeptidase activity), with or without glucosamine added during the enzyme inactivation step. Hydrolysates were characterized via peptide analysis (yield, UV- and fluorescence scanning spectroscopy, and peptide size distribution via size exclusion chromatography), sensory evaluation, and volatile compound analysis via gas chromatography mass-spectrometry (GC-MS) to determine if glucosamine-induced Maillard reaction improved taste and flavor. Porcine hemoglobin produced the most flavor-neutral hydrolysate, and could expectedly have the broadest application in food products. Both bovine meat and -heart hydrolysates were high in umami, and thereby good candidates for savory applications. Porcine plasma hydrolysate was high in liver flavor and would be suitable for addition to certain meat products where liver flavor is desirable. All hydrolysates had low perceived bitterness. Glucosamine-induced Maillard reaction had just a minor influence on the sensory profile via an increased perception of sweet taste (p = 0.038), umami taste (p = 0.042), and yolk flavor (p = 0.038) in the hydrolysates, irrespective of raw material. Glucosamine addition had a statistically significant effect on 13 of 69 volatiles detected in the hydrolysates, but the effect was minor and raw material-specific.

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Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

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Flavor Characterization of Animal Hydrolysates and Potential of Glucosamine in Flavor Modulation

Bak

Wæhrens

Chow

et al. 2021

Foods

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“…The use of exogenous proteases is often combined with ultrasound treatment to decrease the dosage of proteases in meat products. Nevertheless, the flavor, color and lustre of the meat products change dramatically after enzyme treatment, and this combined method may require careful monitoring to avoid over-tenderisation (Fu et al 2019;Fu et al 2020). Thus, it is necessary to investigate safer ultrasound-assisted enzyme processing to achieve the transformation of technical productivity.…”

Section: Combination Techniquesmentioning

confidence: 99%

Techniques for postmortem tenderisation in meat processing: effectiveness, application and possible mechanisms

Shi

Shahidi

Wang

et al. 2021

Food Prod Process and Nutr

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Developing efficient and promising tenderising techniques for postmortem meat is a heavily researched topic among meat scientists as consumers are willing to pay more for guaranteed tender meat. However, emerging tenderising techniques are not broadly used in the meat industry and, to some degree, are controversial due to lack of theoretical support. Thus, understanding the mechanisms involved in postmortem tenderisation is essential. This article first provides an overview of the relationship of ageing tenderisation and calpain system, as well as proteomics applied to identify protein biomarkers characterizing tenderness. In general, the ageing tenderisation is mediated by multiple biochemical activities, and it can exhibit better palatability and commercial benefit by combining other interventions. The calpain system plays a key role in ageing tenderisation functions by rupturing myofibrils and regulating proteolysis, glycolysis, apoptosis and metabolic modification. Additionally, tenderising techniques from different aspects including exogenous enzymes, chemistry, physics and the combined methods are discussed in depth. Particularly, innovation of home cooking could be recommended to prepare relatively tender meat due to its convenience and ease of operation by consumers. Furthermore, the combined interventions provide better performance in controlled tenderness. Finally, future trends in developing new tenderising techniques, and applied consideration in the meat processing industry are proposed in order to improve meat quality with higher economical value. Graphical abstract

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“…Pig blood contains a valuable source of proteins, among which hemoglobin is a major protein rich in PBC [2]. It has been reported that enzymatic hydrolysis of PBC can reduce the bitterness and increase the flavor, owning to the taste attributes of diverse peptides [3]. In addition, peptides derived from PBC show various bioactive functions, such as antioxidant [4], antihypertensive [5], and antimicrobial [6].…”

Section: Introductionmentioning

confidence: 99%

Antioxidant Properties and Transepithelial Transportation of Di‐/tripeptides Derived from Simulated Gastrointestinal Digestion of Pig Blood Cells Hydrolysates

Ni¹,

Zhai²,

Xin³

et al. 2020

eFood

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Pig blood is an important by-product of the meat industry, which has not been fully utilized. In this study, Pig Blood Cells (PBC) were hydrolyzed by Alcalase and followed with simulated Gastrointestinal (GI) digestion to generate bioactive peptides. The antioxidant properties and the intestinal epithelial cells permeabilities of di-/tripeptides from PBC Hydrolysates (PBCH) were investigated. PBCH showed higher 1,1-diphenyl-2-picrylhydrazy and 2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) radical scavenging activities than PBC, although the activities were weakened by GI digestion. Besides, both PBCH and GI digested PBCH (PBCH-GI) significantly improved cell viability and suppressed the production of reactive oxygen species under oxidative stress conditions in Caco-2 cells. By using ultra performance liquid chromatography-orbitraptandem-mass spectrometry (UPLC-Orbitrap-MS/MS) technique, 5, 144, and 150 di-/tripeptides sequences were characterized in the PBC, PBCH and PBCH-GI groups, respectively. The transepithelial transportation revealed that the permeability of di-/tripeptides through intestinal epithelial cells varied from 0.48% to 10.80%, and the peptides SDL, GDL, KF, FE exhibit high permeability values of 10.80%, 10.62%, 8.79% and 7.54%, respectively. These results indicate that PBCH has strong antioxidant properties and contains absorbable di-/tripeptides, which is promising for functional food additive.

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Protein hydrolysates of porcine hemoglobin and blood: Peptide characteristics in relation to taste attributes and formation of volatile compounds

Cited by 34 publications

References 41 publications

Flavor Characterization of Animal Hydrolysates and Potential of Glucosamine in Flavor Modulation

Flavor Characterization of Animal Hydrolysates and Potential of Glucosamine in Flavor Modulation

Techniques for postmortem tenderisation in meat processing: effectiveness, application and possible mechanisms

Antioxidant Properties and Transepithelial Transportation of Di‐/tripeptides Derived from Simulated Gastrointestinal Digestion of Pig Blood Cells Hydrolysates

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