• Assessing the effect of Maillard reaction with dextran on the techno-functional properties of collagen-based peptides obtained from bovine hides

      Anzani, Cecilia; Álvarez, Carlos; Mullen, Anne Maria; Department of Agriculture, Food and the Marine; Cluster Agrifood; FI.A CTN01_00230_450760 (Elsevier BV, 2020-01)
      The recovery of food processing co-products, in the meat sector, has become a hot topic. Based on previous studies, the enzymatic hydrolysis of bovine hides was proposed as a suitable and efficient recovery methodology to produce protein hydrolysates to be used in the food industry. It was found, however, that maximizing recovery yield lead to hydrolysates presenting very poor functional properties. Maillard reaction has been shown to modify the techno-functional properties of proteins without adding chemical agents. The glycation reaction occurred successfully as proved from the analysis of the free amino groups and the size exclusion chromatography (SEC). However, the glycated hydrolysates did not show an improvement in any of the techno-functional properties here assayed: foaming, gelling and emulsifying capacity. This lack of improvement was attributed to the low molecular weight of the peptides (less than 6.5 kDa in average, being the 60% of them lower than 3 kDa) required for recovering proteins from hides in high yields (>85%). When compared to non-hydrolysed collagen, the number of free amino groups per molecule in the hydrolysate is much lower, meaning that interactions between protein-protein and protein-matrix interactions are less evident.
    • From Farm to Fork: New Strategies for Quality Evaluation of Fresh Meat and Processed Meat Products

      Delgado-Pando, Gonzalo; Álvarez, Carlos; Morán, Lara (Hindawi Limited, 2019-11-14)
      Meat production has increased globally over the past decades and is expected to keep growing. At the same time, consumers have become more demanding with respect to the quality of meat and meat products. Producing high quality meat consistently is a big challenge for meat producers, processors, and retailers due to the intrinsic variability of the raw material, but it also generates the necessity to develop, improve, and upgrade the current quality analyses by faster and more reliable ones. Precisely, as results of the recent technological and biotechnological advances, a plethora of new possibilities have been opened for the meat production and processing sectors, and a vast improvement of the quality assessment and assurance throughout the whole processing could now be a reality. This special issue aims to cover the recent advances on quality assurance and assessment of fresh meat and meat products.