Pork liver protein hydrolysates as extenders of pork patties shelf‐life

2021 ◽  
Author(s):  
Paula Borrajo ◽  
Mirian Pateiro ◽  
Paulo E.S. Munekata ◽  
Daniel Franco ◽  
Rubén Domínguez ◽  
...  
Keyword(s):  
Shelf Life ◽  
Protein Hydrolysates ◽  
Liver Protein ◽  
Pork Liver ◽  
Pork Patties

scholarly journals Functional Properties of Pork Liver Protein Fractions

2016 ◽  
Vol 9 (6) ◽  
pp. 970-980 ◽  
Author(s):  
Liselot Steen ◽  
Seline Glorieux ◽  
Olivier Goemaere ◽  
Kristof Brijs ◽  
Hubert Paelinck ◽  
...  
Keyword(s):  
Functional Properties ◽  
Protein Fractions ◽  
Liver Protein ◽  
Pork Liver

scholarly journals Evaluation of the Antioxidant and Antimicrobial Activities of Porcine Liver Protein Hydrolysates Obtained Using Alcalase, Bromelain, and Papain

2020 ◽  
Vol 10 (7) ◽  
pp. 2290 ◽  
Author(s):  
Paula Borrajo ◽  
Mirian Pateiro ◽  
Mohammed Gagaoua ◽  
Daniel Franco ◽  
Wangang Zhang ◽  
...  
Keyword(s):  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Antibacterial Properties ◽  
Protein Hydrolysates ◽  
Liver Protein ◽  
Scavenging Activity ◽  
Porcine Liver ◽  
Membrane Pore ◽  
Antioxidant Power

In order to make the by-products generated from the porcine industry more valuable, pig livers were used in this trial to obtain protein hydrolysates. Three proteases (alcalase, bromelain, and papain) were utilized for enzymatic hydrolysis with two different durations, 4 and 8 hours. Ultrafiltration process was used for the recovery of the extracts, employing three different membrane pore sizes (30, 10, and 5 kDa). The porcine livers contained considerable amounts of protein (19.0%), considering they are almost composed of water (74.1%). The antioxidant activity of the obtained hydrolysates was investigated using four antioxidant methods (2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, 2-2′-Azino-di-[3-ethylbenzthiazoline sulfonate] (ABTS) radical scavenging activity, ferric reducing antioxidant power assay (FRAP), and oxygen radical absorbance capacity assay (ORAC)). Antibacterial properties were also measured against Gram-negative and Gram-positive bacteria. Results indicated that the three studied factors (type of enzyme, membrane pore size, and time) significantly affected the parameters evaluated. Hydrolysates obtained at 8 hours with alcalase had the best antioxidant properties. The 30 kDa alcalase extracts exhibited the highest DPPH (562 µg Trolox/g), FRAP (82.9 µmol Fe2+/100 g), and ORAC (53.2 mg Trolox/g) activities, while for ABTS the 10 kDa alcalase showed the higher values (1068 mg ascorbic acid/100 g). Concerning the antibacterial activity, 30 kDa hydrolysates obtained with bromelain for 4 hours exhibited the highest antimicrobial capacity, providing an inhibition of 91.7%.

Untargeted metabolomics to explore the oxidation processes during shelf life of pork patties treated with guarana seed extracts

2019 ◽  
Vol 55 (3) ◽  
pp. 1002-1009 ◽  
Author(s):  
Gabriele Rocchetti ◽  
Francisco J. Barba ◽  
Jose M. Lorenzo ◽  
Paulo E. S. Munekata ◽  
Letizia Bernardo ◽  
...  
Keyword(s):  
Shelf Life ◽  
Untargeted Metabolomics ◽  
Oxidation Processes ◽  
Pork Patties ◽  
Seed Extracts

Tri‐ and dipeptides identification in whey protein and porcine liver protein hydrolysates by fast LC‐MS/MS neutral loss screening and de novo sequencing

2020 ◽  
Author(s):  
Camila B. Poliseli ◽  
Angelica P.P. Tonin ◽  
Fernanda C. Martinez ◽  
Nicholas C. Nascimento ◽  
Vilmar Braz Junior ◽  
...  
Keyword(s):  
Whey Protein ◽  
De Novo ◽  
Neutral Loss ◽  
De Novo Sequencing ◽  
Protein Hydrolysates ◽  
Liver Protein ◽  
Porcine Liver

Oak wood extracts as natural antioxidants to increase shelf life of raw pork patties in modified atmosphere packaging

2018 ◽  
Vol 111 ◽  
pp. 524-533 ◽  
Author(s):  
A. Soriano ◽  
M.E. Alañón ◽  
M. Alarcón ◽  
A. García-Ruíz ◽  
M.C. Díaz-Maroto ◽  
...  
Keyword(s):  
Shelf Life ◽  
Modified Atmosphere Packaging ◽  
Natural Antioxidants ◽  
Modified Atmosphere ◽  
Oak Wood ◽  
Wood Extracts ◽  
Pork Patties

Shelf life study of healthy pork liver pâté with added seaweed extracts from Ascophyllum nodosum, Fucus vesiculosus and Bifurcaria bifurcata

2018 ◽  
Vol 112 ◽  
pp. 400-411 ◽  
Author(s):  
Rubén Agregán ◽  
Daniel Franco ◽  
Javier Carballo ◽  
Igor Tomasevic ◽  
Francisco J. Barba ◽  
...  
Keyword(s):  
Shelf Life ◽  
Ascophyllum Nodosum ◽  
Fucus Vesiculosus ◽  
Life Study ◽  
Seaweed Extracts ◽  
Bifurcaria Bifurcata ◽  
Pork Liver
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