Akademik Veri Yönetim Sistemi
IUFOST 22nd World Congress of Food Science and Technology, Rimini, İtalya, 8 - 12 Eylül 2024, ss.290, (Özet Bildiri)
Background: Bioactive
peptides from protein hydrolysates are increasingly utilized for food quality
control. In the present study, the influence of low-molecular weight (MW)
peptide fractions obtained from bovine liver by enzymatic hydrolysis on
microbiological, proteolytic, and sensory quality of sucuk was investigated.
Methods: Bovine liver was
hydrolyzed (using Alcalase:Protamex, 1:1) for 24 hours at 45 °C. The resulting hydrolysates were fractionated
by ultrafiltration (3 and 10 kDa), and then applied in the fermented sausages
(with inoculated fermentation). The samples from 5 groups, (control C), 0.5%
(3P1) or 1% (3P2) 3 kDa peptides, and 0.5% (10P1) or 1% (10P2) 10 kDa peptides,
were analyzed. Microbiological and sulfhydryl analyses were conducted on months
0, 1, 2, and 3. Sensory panel and SDS-PAGE analysis were performed on months 0
and 3.
Results: Peptides had no
effect on the microbiological load of the sausages. On the other hand, the 3
kDa peptides were inhibitory against molds and yeasts (P<0.01). The C group
showed considerable sulfhydryl loss, while the peptide-treated sausages had
significantly lower rates of oxidation during storage. Protein bands possessed
similar pattern in C, 3P1, 3P2, and 10P1 at the beginning of the storage.
However, the 70 and 180 kDa bands not appearing in all other samples were
visualized in 10P2 at high intensity. Although the intensity of the bands
between 35-180 kDa was higher in the peptide-containing groups, SDS-PAGE
profiles revealed a decrease of all bands on month 3. The peptide incorporation
had no negative effect on the sensory scores.
Conclusions: The findings suggested
that low-MW peptide fractions prepared from bovine liver, while not affecting
the overall organoleptic properties, have the potential for use to retard protein
oxidation in sucuk-type sausage and to inhibit the mold and yeast growth.
Consequently, these peptides offer an alternative means to utilize meat
by-products for enhancing food security and sustainability in the food
industry.
Keywords:
fermented sausage, microbiological quality, protein
oxidation