Hydrolytic and antioxidant activities of pork loin protein hydrolysates treated with various freeze‐dried kiwifruit powders during incubation

Abstract

SummaryThis study aimed to evaluate the protease activity of freeze‐dried kiwifruits as affected by the various colours and the antioxidant activities of protein hydrolysates from pork loin protein (sarcoplasmic and myofibrillar proteins) containing different freeze‐dried kiwifruit powder during incubation times. The protease activity of freeze‐dried kiwifruit powders was determined using casein and meat protein as substrates. Gold and green kiwifruit powders showed higher protease activity than red kiwifruit powders. Each type of kiwifruit showed different hydrolysis degrees for myofibrillar and sarcoplasmic proteins. The myofibrillar and sarcoplasmic proteins with kiwifruit powder showed increased antioxidant activity compared to the control. The protein hydrolysates obtained from pork loins treated with green and gold kiwifruit powders increased antioxidant activity with increased incubation time. These results suggested that the protein hydrolysates of pork loins containing freeze‐dried kiwifruit powders had potential antioxidant activity, resulting in maintaining meat product quality during storage.