Biotransformation of pork trimmings into protein hydrolysate using microbial proteases aided by response surface methodology

Li, Xinzhi; Lee, Pin‐Rou; Taniasuri, Fransisca; Liu, Shao-Quan

doi:10.1007/s13197-020-04947-9

Cited by 5 publications

(10 citation statements)

References 27 publications

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“…Protease from Lactobacillus fermentum R6 could exhibit a stable spatial structure at pH 7 and 40 °C, as established by Sun et al [26]. Li et al [27] in their study found the optimal conditions for pork trimmings transformations to protein hydrolysates with microbial protease Flavourzyme, which showed the highest degree of hydrolysis 48% at a temperature of 50 °C, and a pH of 6 after 6h of hydrolysis. In order to achieve certain functional peptide properties, Thoresen et al [28] proposed specific technologies and operational conditions.…”

Section: Physical and Chemical Analyzesmentioning

confidence: 73%

“…Sun et al [25] detected that the protease secreted by Lactobacillus curvatus R5 are characterized by the following optimal fermentation conditions: a fermentation time of 36h, an initial pH of 6, and a temperature of 37 • C. Protease from Lactobacillus fermentum R6 could exhibit a stable spatial structure at pH 7 and 40 • C, as established by Sun et al [26]. Li et al [27] in their study found the optimal conditions for pork trimmings transformations to protein hydrolysates with microbial protease Flavourzyme, which showed the highest degree of hydrolysis 48% at a temperature of 50 • C, and a pH of 6 after hydrolysis.…”

Section: Physical and Chemical Analyzesmentioning

confidence: 85%

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Optimization of Microbial Hydrolysis Parameters of Poultry By-Products Using Probiotic Microorganisms to Obtain Protein Hydrolysates

2021

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In connection with the active growth of poultry processing, the issue of rational use of poultry by-products is urgent. The paper proposes hydrolysis of the gizzards of broiler chickens and hens of the parent stock with bifidobacteria liquid concentrate (BLC) and Propionix liquid concentrated starter culture (Propionix LCSC). The effect of enzymatic treatment on changes in the structural components of the gizzards was studied using scanning electron microscopy (SEM) and determination of the dispersed composition. As a result of the research, the multiple regression equations and the response surfaces were obtained, which describe the optimal parameters of the gizzard´s hydrolysis process. The temperature and the time of hydrolysis are factors that have a significant effect on the degree of hydrolysis. The results of the structural and microscopic analysis confirm the high hydrolysability of the by-products by changing its structure and increasing the number of smaller protein particles. It was found experimentally that the gizzards of hens are more susceptible to the action of probiotic microorganisms’ enzymes compared to the gizzards of broiler chickens.

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Section: Physical and Chemical Analyzesmentioning

confidence: 73%

Section: Physical and Chemical Analyzesmentioning

confidence: 85%

Optimization of Microbial Hydrolysis Parameters of Poultry By-Products Using Probiotic Microorganisms to Obtain Protein Hydrolysates

2021

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“…During the processing, a considerable amount of by-products such as pork trimmings was generated from multiple procedures including cutting, slicing, defatting and boning. The proximate composition of these pork trimmings was described in Li et al (2021a). Flavourzyme ® (enzymatic activity of 500 ≥ U g −1 ) was purchased from Sigma-Aldrich (Saint Louis, MO, USA).…”

Section: Materials and Chemicalsmentioning

confidence: 99%

“…Our previous studies on the proper use of pork by‐product trimmings showed that these by‐products are good resources for the development of innovative seasonings (Li et al ., 2021a). Since the activity of both yeast and lactic acid bacteria (LAB) contributes to the aroma profiles of the fermented pork hydrolysate, the utilisation of both cultures in the manufacturing process is important.…”

Section: Introductionmentioning

confidence: 99%

Modulation of aroma compounds in yeast and lactic acid bacterium co‐fermented pork hydrolysates by thermal treatment and addition of aroma precursors (cysteine and xylose)

Liu

2022

Int J of Food Sci Tech

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The objective of this study was to evaluate the effectiveness of using enzymatic hydrolysis and microbial fermentation coupled with thermal treatment methods in valorising a type of industrially generated meat by-product: pork trimmings, so as to produce a value-added meat-based flavouring. The pork trimmings were first hydrolysed using a protease (Flavourzyme) under optimised conditions and then fermented into liquid hydrolysates with mixed Lactobacillus fermentum and Pichia kluyveri; afterwards, xylose and cysteine were added to the fermented hydrolysates for heat treatment. A characteristic "savoury and roastedmeat" aroma was produced due to the formation of potent sulphur-containing volatile compounds such as 2-furfurylthiol and methionol, though the browning intensity was inhibited due to the presence of cysteine. The thermal treatment did not significantly affect the fruity and sweet-smelling ester volatiles such as isoamyl acetate and hexyl acetate that resulted from microbial fermentation. The decreases of amino acids and xylose might be due to their active participation in the Maillard reaction. The produced pork hydrolysates that imparted a unique aroma could be applied as a flavour enhancer or seasoning in the food industry.

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“…Raw pork was provided by a local rotisserie -Kay Lee Pte Ltd (Singapore). The proximate composition of the pork material before and after hydrolysis was described in Li et al (2021c). The commercial protease used, and the hydrolysis conditions were described in Li et al (2021b).…”

Section: Pork Hydrolysates Preparationmentioning

confidence: 99%

Effect of co‐fermentation and sequential fermentation of Candida versatilis and Lactococcus lactis subsp. cremoris on unsalted pork hydrolysates components

Liu

2021

Int J of Food Sci Tech

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In this study, the effect of co-fermentation and sequential fermentation with a typical halophilic soy sauce yeast Candida versatilis and a non-halophilic dairy bacterium Lactococcus lactis subsp. cremoris in pork hydrolysates was explored for the first time with regard to their viability, physicochemical changes and volatile compound production. It was observed that the growth of C. versatilis was suppressed (only 0.6 -1.5 log CFU mL À1 increase), whilst L. lactis subsp. cremoris was stimulated (total cell counts exceeded 9.0 log CFU mL À1 ) in mixed-cultures relative to the respective monocultures. There were no significant differences between co-inoculation and sequential inoculation regarding glucose consumption, organic acid production and free amino acids utilisation. Some distinct volatile compounds such as methionol, 6-methyl-5-hepten-2-one and gamma-nonalactone were found in both co-inoculated and sequentially inoculated samples, with slightly different concentrations. These results suggest that the mixed-inoculation of C. versatilis and L. lactis have a positive impact on the volatile compounds formation in pork hydrolysates.

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Biotransformation of pork trimmings into protein hydrolysate using microbial proteases aided by response surface methodology

Cited by 5 publications

References 27 publications

Optimization of Microbial Hydrolysis Parameters of Poultry By-Products Using Probiotic Microorganisms to Obtain Protein Hydrolysates

Optimization of Microbial Hydrolysis Parameters of Poultry By-Products Using Probiotic Microorganisms to Obtain Protein Hydrolysates

Modulation of aroma compounds in yeast and lactic acid bacterium co‐fermented pork hydrolysates by thermal treatment and addition of aroma precursors (cysteine and xylose)

Effect of co‐fermentation and sequential fermentation of Candida versatilis and Lactococcus lactis subsp. cremoris on unsalted pork hydrolysates components

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