Characterization of porcine heart for the development of taste-rich and bioactive hydrolyzates using sequential hydrolysis

Abstract

Abstract The increasing production in global meat industry requires strategies to minimize the economic and environmental impact of slaughterhouse by-products. The main objective of this research was to characterize porcine heart as a raw material for developing functional and taste-rich ingredients through sequential hydrolysis with Alcalase and Flavourzyme enzymes, using ultrasounds at different times as pre-treatment. The characterization of porcine heart revealed a protein profile of high quality, containing all essential amino acids. Sequential hydrolyzates exhibited the best antioxidant results, with ultrasound pretreatment significantly enhancing ferrous-chelating activity. The taste profile of sequential hydrolyzates is mostly influenced by bittersweet amino acids, according to Taste Activity Value (TAV). The Equivalent Umami Concentration (EUC) obtained in sequential hydrolyzates indicated a high potential for enhancing umami taste, comparable to other umami-rich foods. These findings suggest that porcine heart hydrolyzates have potential to be taste-enhancing functional ingredients, providing a sustainable valorization of this meat co-product.