Abstract
There is a growing market for the use of hydrolysates from animal side-streams for production of high-protein supplements. However, there can be issues with development of off-flavors, either due to the raw material in question or due to the hydrolysis process itself. This study examined the development of volatile compounds during hydrolysis of hemoglobin. Briefly, porcine hemoglobin was hydrolyzed by 0.5% papain for up to 5 h, and the development of volatile compounds was analyzed via gas chromatography-mass spectrometry. The results showed that there was significant development of a number of volatile compounds with time, e.g., certain Maillard reaction and lipid oxidation products, which are likely candidates for the aroma development during hydrolysis. Furthermore, it was shown that development of a number of the volatiles was due to the hydrolysis process, as these compounds were not found in a control without enzyme.
Highlights
Porcine blood is a significant by-product from the slaughter industry, reported to make up 6–7%of the lean meat content of the carcass [1]
Porcine hemoglobin was hydrolyzed by 0.5% papain for up to 5 h, and the development of volatile compounds was analyzed via gas chromatography-mass spectrometry
The results showed that during hydrolysis of hemoglobin, there was a significant development of a number of volatile compounds over time, e.g., certain Maillard reaction and lipid oxidation products, which are likely candidates contributing to the aroma of the final product
Summary
Porcine blood is a significant by-product from the slaughter industry, reported to make up 6–7%of the lean meat content of the carcass [1]. Porcine blood is a significant by-product from the slaughter industry, reported to make up 6–7%. Increasing the use of by-products from animal slaughter can significantly improve both profit for the meat industry and the sustainability of animal production [2]. The plasma fraction is currently being used in food products for human consumption, e.g., as an emulsifier [5,6]. This is rarely the case for hemoglobin, partly due to the color, and due to the strong flavor, which in many products may be considered an off-flavor [7,8], and due to the prooxidant effect of heme [9]. Due to the high protein content [7] and high lysine content in particular [1,10], there is a large potential for the use of hemoglobin in different types of food products, which are low in lysine
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