Publications by authors named "F Toldra"
Fermented sausages are popular meat products with many different varieties. The aroma of fermented sausages depends on the metabolic activities of microbiota, mainly involving lactic acid bacteria and catalase-positive cocci, the group of coagulase-negative staphylococci (CNS) in particular. Regarding staphylococci, this work elucidated their generation of aroma precursors from hydrolase, metabolic activities contributing to aroma development, antioxidant effects that improve aroma via preventing excessive lipid oxidation.
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- Recent increases in meat production have harmful effects on the environment, highlighting the need for better use of meat by-products.
- The study focuses on improving enzymatic hydrolysis of pork liver using ultrasound and thermal pretreatments to enhance the production of beneficial bioactive peptides and flavors.
- Results show that ultrasound treatment significantly boosts the release of umami and taste-related amino acids, along with increasing antioxidant activity in pork liver hydrolyzates, suggesting its potential as a functional ingredient.
Article Synopsis
- * Different pre-treatments, including pepsin hydrolysis and ultrasounds-assisted pepsin hydrolysis, significantly increased the degree of hydrolysis and the release of free amino acids, leading to a richer peptide profile.
- * A total of 995 peptides were identified, with 20 predicted to contribute to various health benefits such as antioxidant, antihypertensive, and antidiabetic effects, highlighting the potential for beef liver hydrolysates to offer multifunctional bioactivities.
Benefits of ultrasonic technology application in meat field and its influential mechanism: a review.
Crit Rev Food Sci Nutr
November 2024
Article Synopsis
- * The review covers seven key areas of ultrasonic application: curing, tenderization, emulsification, freezing, thawing, sterilization, and flavor enhancement, with examples and explanations of mechanisms.
- * The cavitation effect caused by ultrasound is highlighted as a crucial factor that boosts processing efficiency and improves the quality of meat products.
In the study of protein-rich byproducts, enzymatic hydrolysis stands as a prominent technique, generating bioactive peptides. Combining exo- and endopeptidases could enhance both biological and sensory properties. Ultrasound pretreatment is one of the most promising techniques for the optimization of enzymatic hydrolysis.
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