Effects of γ-Glutamylated Hydrolysates from Porcine Hemoglobin and Meat on Kokumi Enhancement and Oxidative Stability of Emulsion-Type Sausages
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Effects of γ-Glutamylated Hydrolysates from Porcine Hemoglobin and Meat on Kokumi Enhancement and Oxidative Stability of Emulsion-Type Sausages. / Li, Qian; Liu, Jing; Cao, Lichuang; Zhang, Longteng; Bredie, Wender L.P.; Otte, Jeanette; Lametsch, René.
In: Food and Bioprocess Technology, Vol. 15, 2022.Research output: Contribution to journal › Journal article › Research › peer-review
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TY - JOUR
T1 - Effects of γ-Glutamylated Hydrolysates from Porcine Hemoglobin and Meat on Kokumi Enhancement and Oxidative Stability of Emulsion-Type Sausages
AU - Li, Qian
AU - Liu, Jing
AU - Cao, Lichuang
AU - Zhang, Longteng
AU - Bredie, Wender L.P.
AU - Otte, Jeanette
AU - Lametsch, René
N1 - Publisher Copyright: © 2022, The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature.
PY - 2022
Y1 - 2022
N2 - Valorization of slaughtering side streams is considered as an important research topic. To investigate the sensory and antioxidant effects of modified hydrolysates on sausages, protein hydrolysates from porcine hemoglobin and meat treated by γ-glutamyltranspeptidase (GGT) were incorporated into emulsion-type pork sausages at 2% and 4% concentrations. Sensory evaluation as well as analysis of textural properties and thiobarbituric acid–reactive substances (TBARS) were carried out. The sensory results showed that addition of hydrolysates and γ-glutamylated hydrolysates from both raw materials enhanced the kokumi sensation and overall flavor intensity of fresh sausages. Furthermore, compared with the corresponding hydrolysates, γ-glutamylated hydrolysates from hemoglobin showed a stronger effect on taste enhancement. During chilled storage, γ-glutamylated hydrolysates from both raw materials contributed to the higher hardness and slower lipid peroxidation of sausages. These results showed the kokumi-enhancing and antioxidant potential of γ-glutamylated hydrolysates, indicating that they might be used as valuable functional protein ingredients in foods.
AB - Valorization of slaughtering side streams is considered as an important research topic. To investigate the sensory and antioxidant effects of modified hydrolysates on sausages, protein hydrolysates from porcine hemoglobin and meat treated by γ-glutamyltranspeptidase (GGT) were incorporated into emulsion-type pork sausages at 2% and 4% concentrations. Sensory evaluation as well as analysis of textural properties and thiobarbituric acid–reactive substances (TBARS) were carried out. The sensory results showed that addition of hydrolysates and γ-glutamylated hydrolysates from both raw materials enhanced the kokumi sensation and overall flavor intensity of fresh sausages. Furthermore, compared with the corresponding hydrolysates, γ-glutamylated hydrolysates from hemoglobin showed a stronger effect on taste enhancement. During chilled storage, γ-glutamylated hydrolysates from both raw materials contributed to the higher hardness and slower lipid peroxidation of sausages. These results showed the kokumi-enhancing and antioxidant potential of γ-glutamylated hydrolysates, indicating that they might be used as valuable functional protein ingredients in foods.
KW - Antioxidant
KW - Hydrolysate
KW - Kokumi
KW - Sausage
KW - γ-Glutamyl peptide
U2 - 10.1007/s11947-022-02851-y
DO - 10.1007/s11947-022-02851-y
M3 - Journal article
AN - SCOPUS:85132382210
VL - 15
JO - Food and Bioprocess Technology
JF - Food and Bioprocess Technology
SN - 1935-5130
ER -
ID: 311719531