Advanced Characterisation and Evaluation of Meat Hydrolysates as Functional Ingredients in Food

S. Deb-Choudhury; J. Gathercole; S. Haines; A. Grosvenor; D. Harland; E. Lee; A. Thomas; M. Farouk; S. Clerens

Advanced Characterisation and Evaluation of Meat Hydrolysates as Functional Ingredients in Food

In: 63rd International Congress of Meat Science and Technology

Authors:

S. Deb-Choudhury

S. Deb-Choudhury ¹Food & Bio-based Products, AgResearch Lincoln Research Centre, Private Bag 4749, Christchurch, New Zealand

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J. Gathercole

J. Gathercole ¹Food & Bio-based Products, AgResearch Lincoln Research Centre, Private Bag 4749, Christchurch, New Zealand

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S. Haines

S. Haines ¹Food & Bio-based Products, AgResearch Lincoln Research Centre, Private Bag 4749, Christchurch, New Zealand

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A. Grosvenor

A. Grosvenor ¹Food & Bio-based Products, AgResearch Lincoln Research Centre, Private Bag 4749, Christchurch, New Zealand

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D. Harland

D. Harland ¹Food & Bio-based Products, AgResearch Lincoln Research Centre, Private Bag 4749, Christchurch, New Zealand

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E. Lee

E. Lee ¹Food & Bio-based Products, AgResearch Lincoln Research Centre, Private Bag 4749, Christchurch, New Zealand

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A. Thomas

A. Thomas ¹Food & Bio-based Products, AgResearch Lincoln Research Centre, Private Bag 4749, Christchurch, New Zealand

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M. Farouk

M. Farouk ²Food & Bio-based Products, AgResearch Ruakura Research Centre, Private Bag 3123, Hamilton, New Zealand

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, and

S. Clerens

S. Clerens ¹Food & Bio-based Products, AgResearch Lincoln Research Centre, Private Bag 4749, Christchurch, New Zealand
³Biomolecular Interaction Centre, University of Canterbury, Christchurch, New Zealand; santanu.deb-choudhury@agresearch.co.nz

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Type:: Chapter

Pages:: 646–647

DOI:: https://doi.org/10.3920/9789086868605_288

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The peptide compositions after simulated gastrointestinal digestion of powdered meat samples (pH 5.58, from 18 month old steers) and of enzymatically produced meat hydrolysates were compared using label-free quantitative analysis. Principal component analysis showed a clear distinction in the number and type of peptides produced depending on whether meat powder or hydrolysed meat was digested. Statistical analysis using ANOVA of samples taken from different time points during the simulated gastrointestinal digestion revealed significant differences (P<0.01) in the intensities of 409 compounds when meat hydrolysate was digested as compared to only 68 when meat powder was digested. Bioactivity profiling showed that numerous cryptides were generated during simulated digestion of the meat hydrolysate. Peptide flavour analysis revealed 70% lower flavour peptides present in the meat powder compared to the meat hydrolysate sample.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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Advanced Characterisation and Evaluation of Meat Hydrolysates as Functional Ingredients in Food

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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