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Application of hydrolyzed proteins of animal origin in processed meat

机译：动物源水解蛋白在加工肉中的应用

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With increasing consumer interest in functional foods, proteins from slaughterhouse side streams can offer interesting application opportunities in this respect. Worldwide, increasing numbers of people are suffering from hypertension and protein deficiency. Hydrolyzed proteins of animal origin may show ACE‐inhibitory activity, which is central to the treatment of hypertension. Furthermore, the protein content of, for example, meat products increases markedly through the addition of hydrolyzed proteins, and these protein‐rich products are of interest to those suffering from protein deficiency. Through a series of analyses, six selected hydrolysates were analyzed for their application potential in the Danish meat product saveloy. Hydrolyzed pig rectum and bovine diaphragm showed the highest ACE‐inhibitory activities, and these activities were maintained in the processed saveloys. The ACE‐inhibitory activities could not readily be explained by the amino acid profile. The content of N‐compounds in the saveloys increased with increasing addition of hydrolysate, with little difference between the added hydrolysates. A sensory panel assessed the saveloys with added porcine rectum (8%), bovine diaphragm (8%), and bovine heart (4% and 8%) as having the strongest off‐flavors (chemical flavor). No increase in salty taste resulting from the addition of hydrolysates was detected in the saveloys. Finally, the consumers found the saveloys too mild in flavor and recommended the addition of more spices.
机译：随着消费者对功能食品的兴趣不断提高，来自屠宰场侧流的蛋白质可以在这方面提供有趣的应用机会。在世界范围内，越来越多的人患有高血压和蛋白质缺乏症。动物来源的水解蛋白可能显示ACE抑制活性，这对治疗高血压至关重要。此外，例如肉类产品中的蛋白质含量通过添加水解蛋白质而显着增加，而这些富含蛋白质的产品是那些蛋白质缺乏症患者所感兴趣的。通过一系列分析，分析了六种选定的水解产物在丹麦肉制品中的应用潜力。水解的猪直肠和牛bo膜表现出最高的ACE抑制活性，这些活性在加工后的合金中得以保持。 ACE抑制活性不能轻易用氨基酸谱解释。随着水解产物添加量的增加，储藏物中N化合物的含量增加，而水解产物之间的差异很小。感官专家小组评估了添加猪直肠（8％），牛diaphragm（8％）和牛心脏（4％和8％）的精制食品具有最强的异味（化学风味）。在储蓄合金中未发现由于添加水解产物而导致的咸味增加。最终，消费者发现该储藏库的味道太温和，建议添加更多的香料。

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