Fortifying pork liver mixture: preparation and physicochemical characteristics - Part 1

Srebernich, Silvana Mariana; Gonçalves, Gisele Mara Silva; Domene, Semíramis Martins Álvares

doi:10.1590/1678-457x.13517

Cited by 5 publications

(4 citation statements)

References 14 publications

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“…This total iron content is naturally lower than that of some fortifying mixtures used as an ingredient based on pork liver (23.8 mg/100 g) [ 3 ] or beef lung powder (59.3 to 61.7 mg/100 g) [ 32 ], but higher than that of a conventional minced steak. These foods thus provide valuable fiber and polyunsaturated fatty acids ( Table 1 ), but they are also well suited to the daily iron requirements of women and can thus help reduce the incidence of iron deficiency, as the RDAs for iron provided by the Institute of Medicine (IOM) [ 33 ] are 15 mg and 18 mg for women aged 14–18 and 19–50 years, respectively, increasingly to 27 mg in pregnancy.…”

Section: Resultsmentioning

confidence: 97%

“…Iron deficiencies can be avoided via various approaches, such as iron fortification and iron supplementation. In this study, iron is provided by a natural route by upvaluing HI-rich animal by-products such as liver [ 3 ] in combination with lentils that do not contain highly assimilable iron but carry other nutritional and technological advantages such as dietary fiber or vitamins and minerals. NHI is the majority form of iron found in liver (77–86% of total iron) due to its role in iron storage.…”

Section: Introductionmentioning

confidence: 99%

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Investigation into the Physicochemical and Textural Properties of an Iron-Rich 3D-Printed Hybrid Food

Schiell

Portanguen

Scislowski

et al. 2023

Foods

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In the context of dietary transition, blending animal-source protein with plant-source protein offers a promising way to exploit their nutritional complementarity. This study investigates the feasibility of formulating an iron-rich hybrid food product blending plant-source and animal-source protein ingredients for iron-deficient populations. Using a commercial 3D-food printer, two different-shaped products composed mainly of pork and chicken liver and red lentils were designed. After baking at 180 °C with 70% steam, the 3D-printed products were packed under two different modified atmospheres (MAP): O2-MAP (70% oxygen + 30% carbon dioxide) and N2-MAP (70% nitrogen + 30% carbon dioxide) and stored at 4 °C. pH, water content, aw, lipid oxidation, heme iron and non-heme iron contents and textural properties were measured after 0, 7, 14 and 21 days in storage. After 21 days in storage, the 3D-printed hybrid products had an iron content of around 13 mg/100 g, regardless of the product form and packaging method. However, O2-MAP products showed significant (p < 0.05) time–course changes from day 0 to day 7, i.e., an increase in lipid oxidation, a decrease in heme iron content and an increase in product hardness, gumminess and chewiness. This work opens prospects for developing hybrid food products that upvalue animal by-products.

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Section: Resultsmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 99%

Investigation into the Physicochemical and Textural Properties of an Iron-Rich 3D-Printed Hybrid Food

Schiell

Portanguen

Scislowski

et al. 2023

Foods

View full text Add to dashboard Cite

show abstract

“…The description of the pork liver fortifying mixture and the details of its formulation have been previously published [7].…”

Section: E T H O D Smentioning

confidence: 99%

Fortifying pork liver mixture: Evaluation of protein quality and iron bioavailability – Part 2

2017

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A B S T R A C T ObjectiveTo evaluate the protein quality and iron bioavailability of a fortifying mixture based on pork liver. MethodsDeterminations of protein efficiency ratio, net protein utilization, true digestibility and hemoglobin regeneration efficiency by depletion and repletion were performed. In the depletion phase, the animals (male Wistar rats) received an iron-free AIN-93G diet and in the repletion phase they received the following diets: standard AIN-93G diet, fortifying mixture and standard diet containing heptahydrated ferrous sulfate for comparison. ResultsFor standard AIN-93G diet and fortifying mixture the results were 3.75 and 4.04 for protein efficiency ratio and 3.53 and 3.63 for net protein retention, showing that the presence of pork liver in the diet promoted an increase in protein efficiency ratio and net protein retention (not statistically significant). True digestibility results obtained with the fortifying mixture (97.16%) were higher than those obtained with the standard AIN-93G diet (casein), but without significant difference. The hemoglobin regeneration efficiency values obtained for standard AIN-93G diet, fortifying mixture and standard diet containing heptahydrated ferrous sulfate were 50.69, 31.96 and 29.96%, respectively, showing a statistically significant difference between the control (standard AIN-93G

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“…The porcine liver can be commercialized raw; however, it has a small consumer market. According to Srebernich, Gonçalves, and Domene ()), the powdered porcine liver stands out as an excellent fortifier to be used in mixtures for food preparations, which can be destined, for instance, to school meals in soups, creams, cooked meat, and especially beans.…”

Section: Introductionmentioning

confidence: 99%

Optimization of the porcine liver enzymatic hydrolysis conditions

Maluf

Fiorese

Maestre

et al. 2020

J Food Process Engineering

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Worldwide porcine slaughterhouses produce significant amounts of by‐products, such as porcine liver, daily. Even though the liver presents a very restricted market demand when raw, this product is composed of an exceptional nutritional content, with emphasis on protein, being, therefore, characterized as a potential raw material to produce protein hydrolysates. This article aimed to study the production of protein hydrolysate using the commercial enzymes Alcalase 2.4L™ and Novo Pro‐D™. For the development of this research, a central composite rotatable design with 4 axial points was applied for each enzyme. The factors evaluated were protein/water and enzyme/substrate ratios. The best hydrolysis results indicate average percentages of hydrolysis degree of 27.5% for both enzymes. The presence of low‐molecular‐weight peptides was also evidenced by the electrophoresis technique. It is, therefore, concluded that there is positive viability for the use of hydrolyzed porcine liver in differentiated food applications with an aggregate market value. Practical Applications At present, the worldwide growing dissemination of food scarcity has become a stimulus for the food industry to rethink the efficient use of raw materials to avoid waste and maximize the use of existing nutritional resources. A potential way of exploiting the nutritional value of the protein by‐products with no commercial applications is their transformation into protein hydrolysates by means of enzymatic processes. Protein hydrolysates have been in focus in the scientific community with industrial applications as beneficial products to the ingesting body, for acting as either nutraceuticals or functional bioactive foods. Commercialization of this type of product has become a growing market niche. Thus, this research, which presents an investigation regarding the conditions of the porcine liver hydrolysis, fits within current issues, with innovative potential of obtainment of bioactive peptides from by‐products.

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Fortifying pork liver mixture: preparation and physicochemical characteristics - Part 1

Cited by 5 publications

References 14 publications

Investigation into the Physicochemical and Textural Properties of an Iron-Rich 3D-Printed Hybrid Food

Investigation into the Physicochemical and Textural Properties of an Iron-Rich 3D-Printed Hybrid Food

Fortifying pork liver mixture: Evaluation of protein quality and iron bioavailability – Part 2

Optimization of the porcine liver enzymatic hydrolysis conditions

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