Combined Effect of Sonication and Acid Whey on Antioxidant and Angiotensin-Converting Enzyme Inhibitory Activities of Peptides Obtained from Dry-Cured Pork Loin
Source abstract
Abstract
This study aimed to determine the effects of sonication and acid whey maceration on the oxidative stability, antioxidant activity and angiotensin-converting enzyme (ACE) inhibitory activity of peptides obtained from dry-cured pork loins. The changes in the selected parameters were documented over 7, 21 and 42 days of storage. The lowest antioxidant and angiotensin-converting enzyme inhibitory activities of peptides were noted in batches with curing salt (C) and acid whey (SW) compared to batches with sea salt (S). In this sample range, the lowest oxidation–reduction power values were associated with the use of ultrasound. In addition, higher antiradical activity (against ABTS•+) and reducing power values were observed for the sea salt ultrasound (SU) batches (after 21 and 42 days) and for the acid whey ultrasound (SWU) batches (after 7 and 21 days). Contrasting results were obtained for samples with sea salt (S and SU), which were characterized by a higher content of peptides, better antiradical properties and the highest potential to inhibit ACE (after seven days).
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Protein Hydrolysis and Bioactive Peptides · Meat and Animal Product Quality · Biochemical effects in animals
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Department of Animal Raw Materials Technology, University of Life Sciences in Lublin, 20-704 Lublin, Poland
Funding
Minister of Agriculture and Rural Development
References (38)
Show source-provided references
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