Pork organs as a potential source of flavour-related substances.

Manuel Ignacio López-Martínez, Fidel Toldrá, Leticia Mora
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Abstract

The increase in world population has generated a higher demand for quality proteins, increasing the production in meat industry but also the generation of thousands of tons of by-products, with a negative economic and environmental impact. The valorisation of slaughterhouse by-products by giving by-products a new use as food ingredient is one of the best strategies to add value while reducing environmental damage. Flavour is one of the most influential parameters in the purchasing decision of consumers, and in meat products it is mostly influenced by the content in free amino acids and nucleotides. In this study, the potential of 4 pork organs (liver, kidney, lung, and brain) as a source of flavour-related substances was investigated. Liver proved to be the organ showing the highest content of free and total amino acids related to taste, while kidney was the organ with the highest content of umami nucleotides. The results of the Taste Activity Value indicated that umami, sweet, and bittersweet amino acids are main responsible for the taste of the organs. On the other hand, the synergy between amino acids and nucleotides in relation with umami taste was determined, showing liver and kidney the best values in Equivalent Umami Content. In addition, the antioxidant activity of the organs was determined, and liver and kidney showed the highest antioxidant activity in all assays (p < 0.05). In conclusion, pork organs, especially liver and kidney, may be good candidates to be used as raw materials to produce functional flavouring ingredients.

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猪肉器官是风味相关物质的潜在来源。
世界人口的增加对优质蛋白质产生了更高的需求,增加了肉类工业的产量,但也产生了数千吨副产品,对经济和环境产生了负面影响。通过将屠宰场副产品重新用作食品配料来对其进行定价,是在减少环境破坏的同时增加价值的最佳策略之一。风味是消费者购买决策中最具影响力的参数之一,在肉制品中,它主要受游离氨基酸和核苷酸含量的影响。在这项研究中,研究了4个猪肉器官(肝、肾、肺和脑)作为风味相关物质来源的潜力。肝脏被证明是与味觉相关的游离氨基酸和总氨基酸含量最高的器官,而肾脏是鲜味核苷酸含量最高的机构。味觉活性值的结果表明,鲜味、甜味和苦甜味氨基酸是器官味觉的主要原因。另一方面,测定了氨基酸和核苷酸之间与鲜味的协同作用,表明肝脏和肾脏的等效鲜味含量最好。此外,还测定了器官的抗氧化活性,肝和肾在所有测定中显示出最高的抗氧化活性(p
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