Comparative analysis of different pretreatments and hydrolysis conditions for the generation of taste-related substances in pork liver hydrolyzates
Year: 2024
Type: article
Abstract: In recent years, the increase in meat industry production supposes a negative impact in the environment. Revaluation of meat by-products is essential to mitigate this impact and enzymatic hydrolysis of proteins, aided by pretreatment techniques like ultrasound, offers a promising approach to produce hydrolyzates with potential as functional ingredients. This study evaluates optimal conditions for enzymatic hydrolysis of pork liver, focusing on ultrasound and thermal pretreatment, and optimizing enzyme selection to enhance the production of bioactive peptides and taste-related compounds. Results demonstrate that probe ultrasound pretreatment significantly increases umami amino acids and the release of taste-related amino acids in cooked Alcalase hydrolyzates. This effect is further amplified in raw liver Alcalase hydrolyzates. Additionally, ultrasound pretreatment of Flavourzyme hydrolyzates improves both the release of taste-related amino acids and antioxidant activity. Overall, pork liver shows great potential as a raw material for producing hydrolyzates with potential applications as functional ingredients. • Probe US enhances umami and total taste-related amino acid in Alcalase hydrolyzates. • Raw liver Alcalase hydrolyzates with probe US showed the highest taste-related amino acids. • Raw liver Alcalase hydrolyzates showed the best ferrous ion chelating activity. • Probe ultrasound pretreatment improves the enzyme action of Flavourzyme. • The effect of US pretreatment would be masked by Alcalase enzymatic action.
Source: Food Chemistry
Institution: Instituto de Agroquímica y Tecnología de Alimentos
Language: English
Subfield: Molecular Biology
Domain: Life Sciences
Open Access status: hybrid
Estimated APC paid: $4,620
Awards: G2551784676, G2640791893
OpenAlex ID: W4404599343