Abstract
Bovine (meat and heart) and porcine (hemoglobin and plasma) raw materials were hydrolyzed by Protease A (both endo- and exopeptidase activity), with or without glucosamine added during the enzyme inactivation step. Hydrolysates were characterized via peptide analysis (yield, UV- and fluorescence scanning spectroscopy, and peptide size distribution via size exclusion chromatography), sensory evaluation, and volatile compound analysis via gas chromatography mass-spectrometry (GC-MS) to determine if glucosamine-induced Maillard reaction improved taste and flavor. Porcine hemoglobin produced the most flavor-neutral hydrolysate, and could expectedly have the broadest application in food products. Both bovine meat and -heart hydrolysates were high in umami, and thereby good candidates for savory applications. Porcine plasma hydrolysate was high in liver flavor and would be suitable for addition to certain meat products where liver flavor is desirable. All hydrolysates had low perceived bitterness. Glucosamine-induced Maillard reaction had just a minor influence on the sensory profile via an increased perception of sweet taste (p = 0.038), umami taste (p = 0.042), and yolk flavor (p = 0.038) in the hydrolysates, irrespective of raw material. Glucosamine addition had a statistically significant effect on 13 of 69 volatiles detected in the hydrolysates, but the effect was minor and raw material-specific.
Highlights
Published: 4 December 2021By-products from the meat industry are currently underutilized, and are used mostly in the production of low-value products such as animal feed, pet food, and fertilizer [1], or may even be disposed of as waste [2]
The linear ANOVA showed that the raw material type significantly (p < 0.05) changed the sensory profile of the hydrolysates as significant effects were found for all the sensory attributes investigated
After an inspection of the pairwise comparisons (Tukey’s HSD test), the significant effects could be explained by the dominant impact of raw material on the sensory profile of the hydrolysates
Summary
By-products from the meat industry are currently underutilized, and are used mostly in the production of low-value products such as animal feed, pet food, and fertilizer [1], or may even be disposed of as waste [2]. These products are rich in high-quality protein [3], meaning that there is potential for the production of value-added ingredients, e.g., in the functional foods market [4].
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