Data/hora: 22/06/2024 03:32:02

Biblioteca(s): | Embrapa Agroindústria de Alimentos.
Data corrente: | 03/07/2019
Data da última atualização: | 01/10/2019
Autoria: | QUADROS, C. da C. de; LIMA, K. O.; BUENO, C. H. L.; FOGACA, F. H. dos S.; ROCHA, M. da; PRENTICE, C.
Afiliação: | Camila Da Costa De Quadros, UFRS; Karina Oliveira Lima, UFRS; Caio Hendrix Luz Bueno, UFRS; FABIOLA HELENA DOS SANTOS FOGACA, CTAA; Meritaine da Rocha, UFRS; Carlos Prentice, UFRS.
Título: | Evaluation of the Antioxidant and Antimicrobial Activity of Protein Hydrolysates and Peptide Fractions Derived from Colossoma macropomum and Their Effect on Ground Beef Lipid Oxidation.
Ano de publicação: | 2019
Fonte/Imprenta: | Journal of Aquatic Food Product Technology, 2019. p. 1-12.
ISSN: | 1547-0636
Idioma: | Inglês
Conteúdo: | The objective of this study was to obtain protein hydrolysate from the mechanically separated meat of blackfin pacu to evaluate the influence by ultrafiltration in the antioxidant and antimicrobial activities of the peptidefractions obtained and to apply in ground beef to evaluate the lipid stability. The enzymatic hydrolysis was performed using the enzyme Protamex (pH 7.0, 60°C) for 240 min. The protein hydrolysate was fractionated by ultrafiltration. Then, the antioxidant capacity of the protein hydrolysate and the peptide fractions were evaluated in vitro by the methods of 2,2?-azinobis (3-ethylbenzothiazoline sulfonic acid) radical capture, 2,2-diphenyl-1-picrylhydrazyl radical-scavenging assay, reducing power, and hydroxyl radical scavenging activity. The antimicrobial activity of the samples was evaluated by disc-diffusion against Staphylococcus aureus and Escherichia coli. After evaluation, the peptide fractions did not present higher bioactivities than that shown for the hydrolysate. The protein hydrolysate was applied to ground beef, where the substances reactive to thiobarbituric acid and color were evaluated during 7 days of storage at 4°C. Lipid oxidation was reduced up to 60.9% and there was no modification of the natural coloration. Thus, the protein hydrolysate can be used as an alternative source of antioxidant for the preservation of refrigerated meats.
Palavras-Chave: | Bioactivity; Mechanically separated meat of fish; Protamex.
Thesaurus Nal: | Enzymatic hydrolysis.
Categoria do assunto: | --
Registro original: | Embrapa Agroindústria de Alimentos (CTAA)
Exemplares: | CTAA - (14674-1) - UPC - AP - DD -  -  -  - DIS