Application of hydrolyzed proteins of animal origin in processed meat

Abstract

With increasing consumer interest in functional foods, proteins from slaughterhouse side streams can offer interesting application opportunities in this respect. Worldwide, increasing numbers of people are suffering from hypertension and protein deficiency. Hydrolyzed proteins of animal origin may show ACE‐inhibitory activity, which is central to the treatment of hypertension. Furthermore, the protein content of, for example, meat products increases markedly through the addition of hydrolyzed proteins, and these protein‐rich products are of interest to those suffering from protein deficiency. Through a series of analyses, six selected hydrolysates were analyzed for their application potential in the Danish meat product saveloy. Hydrolyzed pig rectum and bovine diaphragm showed the highest ACE‐inhibitory activities, and these activities were maintained in the processed saveloys. The ACE‐inhibitory activities could not readily be explained by the amino acid profile. The content of N‐compounds in the saveloys increased with increasing addition of hydrolysate, with little difference between the added hydrolysates. A sensory panel assessed the saveloys with added porcine rectum (8%), bovine diaphragm (8%), and bovine heart (4% and 8%) as having the strongest off‐flavors (chemical flavor). No increase in salty taste resulting from the addition of hydrolysates was detected in the saveloys. Finally, the consumers found the saveloys too mild in flavor and recommended the addition of more spices.

Consumer perception of snack sausages enriched with umami-tasting meat protein hydrolysates

“…The first part of 241 the questionnaire consisted of seven sheets (one for each sample), where consumers were asked 242 to first evaluate the overall acceptability on a 9-point hedonic scale, and then to complete a 243 check-all-that-apply (CATA) questionnaire with the following 20 attributes: Artificial, Bitter, 244 were developed with point of departure on existing sensory literature on processed meat (e.g. 247 Meinert et al, 2015), and later refined and modified based on qualitative tastings among the 248 attributes to the test samples and that they were easily understood by the consumers. 250…”

“…Finally, it should also be kept in mind that the lack of concept calibration 523 may have cause consumers not to use unfamiliar terms (such as "umami") reliably, and that a 524 MPH as a functional ingredient in food applications. To the best of our knowledge, the only 532 other paper in this area that is a study by Meinert and colleagues (Meinert et al, 2015), focusing 533 on sensory properties of MPH enriched saveloy obtained from different types of hydrolysates, 534 and found that the source of hydrolysates the slaughterhouse side stream had an impact on the 535 sensory profile, but not concentration (up to 8%), affected the sensory quality. Here, we extend 536 these previous results with an even larger range of MPH concentration and a wider range of 537 product variation.…”

“…Proteins can be consumed traditionally from natural food products such as dairy, eggs or meat. 73 A common approach in food product development lies in the enrichment of conventional food 74 products with functional products such as, protein isolates, concentrates and hydrolysates 75 (Baugreet et al, 2016;Meinert et al, 2015). This approach is very prominent in the dairy 76 industry, and common functional ingredients well described in the literature include for 77 example whey protein supplement in sports nutrition.…”

“…In addition to being a convenient way 83 to increase daily protein intake, recent research has linked MPH to potential health benefits for 84 the consumers, e.g. ACE-inhibitors 1 were recently found in MPH, which could help reducing 85 hypertension (Meinert et al, 2015). 86 6 Not much is known regarding how MPH behaves in food applications.…”

Effects of sea horse (Hippocampus abdominalis)-derived protein hydrolysate on skeletal muscle development

“…Common preparation methods for these hydrolysates include enzymatic hydrolysis, solvent extraction, and microbial fermentation (Vijaykrishnaraj and Prabhasankar 2015;Hou et al 2017). Other common sources for protein hydrolysates includes maize, canola, egg white and yolk albumin, casein, whey, soybean, meat and pork among others (McCarthy et al 2013;Lene Meinert et al 2016).…”