Effect of Heat Treatment on the Antioxidant and Antihypertensive Activity as Well as in vitro Digestion Stability of Mackerel (Scomber scombrus) Protein Hydrolysates

Klaudia Korczek , Joanna Tkaczewska , Iwona Duda , Władysław Migdał

Abstract

The aim of the work was to assess the impact of thermal processing, enzymatic hydrolysis, and simulated digestion on the biological activity of mackerel meat and obtained hydrolysates. As a result of thermal treatment, a change in the antiradical activity of 2,2-diphenyl-2-picrylhydrazyl (DPPH), the ability to reduce iron ions, and a change of iron ions were observed in mackerel meat. The enzymatic hydrolysis process contributed to a significant increase in antioxidant activity. The simulated digestion of the obtained mackerel hydrolysates caused slight changes in the Fe2+ chelation capacity and the ferric reducing ability of plasma (FRAP) parameter, while significantly reducing the scavenging capacity of DPPH radicals. In addition, mackerel protein hydrolysates subjected to various types of heat treatment are a good source of peptides with ACE-inhibitory properties. The obtained results suggest that the heat treatment of mackerel meat carried out before the enzymatic hydrolysis process influences the biological activity of the obtained protein hydrolysates. Moreover, a suitable cooking technique when preparing raw material may be used to obtain hydrolysates with higher biological activity. Consequently, the obtained hydrolysates may be effectively used as a functional food ingredient. Abbreviations: BM: boiled mackerel meat; FM: fried mackerel meat; RM: roasted mackerel meat; SM: sterilised canned mackerel meat; MPHs: mackerel protein hydrolysates; R-MPHs: raw mackerel protein hydrolysates; B-MPHs: boiled mackerel protein hydrolysates; F-MPHs: fried mackerel protein hydrolysates; Rs-MPHs: roasted mackerel protein hydrolysates; S-MPHs: sterilized canned mackerel protein hydrolysates
Autor Klaudia Korczek (TZ / TŻ-KPPZ)
Klaudia Korczek
- Katedra Przetwórstwa Produktów Zwierzęcych
, Joanna Tkaczewska (TZ / TŻ-KPPZ)
Joanna Tkaczewska
- Katedra Przetwórstwa Produktów Zwierzęcych
, Iwona Duda (TZ / TŻ-KPPZ)
Iwona Duda
- Katedra Przetwórstwa Produktów Zwierzęcych
, Władysław Migdał (TZ / TŻ-KPPZ)
Władysław Migdał
- Katedra Przetwórstwa Produktów Zwierzęcych
Tytuł czasopisma/seriiJournal of Aquatic Food Product Technology, ISSN 1049-8850, e-ISSN 1547-0636, (N/A 40 pkt)
Rok wydania2020
Tom29
Nr1
Paginacja73-89
Objętość publikacji w arkuszach wydawniczych0.8
Słowa kluczowe w języku angielskimBioactive peptides, bioavailability, cooking methods, DPPH radical scavenging activity, Fe2+ - chelating activity, FRAP assay, fish and fish products, thermal processing
Klasyfikacja ASJC1104 Aquatic Science; 1106 Food Science
DOIDOI:10.1080/10498850.2019.1695033
URL https://www.tandfonline.com/doi/full/10.1080/10498850.2019.1695033
Języken angielski
Punktacja (całkowita)40
Żródło punktacjijournalList
Wskaźniki publikacji Cytowania WoS = 0; Scopus SNIP (Source Normalised Impact per Paper): 2018 = 0.339; Impact Factor WoS: 2018 = 0.707 (2) - 2018=0.756 (5)
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FinansowanieThis work was supported by the Ministry of Science and Higher Education of the Republic of Poland [BM-4756/KPP/17].
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* Podana liczba cytowań wynika z analizy informacji dostępnych w Internecie i jest zbliżona do wartości obliczanej przy pomocy systemu Publish or Perish.
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