Comparative analysis of different pretreatments and hydrolysis conditions for the generation of taste-related substances in pork liver hydrolyzates

In recent years, the increase in meat industry production supposes a negative impact in the environment. Revaluation of meat by-products is essential to mitigate this impact and enzymatic hydrolysis of proteins, aided by pretreatment techniques like ultrasound, offers a promising approach to produce hydrolyzates with potential as functional ingredients. This study evaluates optimal conditions for enzymatic hydrolysis of pork liver, focusing on ultrasound and thermal pretreatment, and optimizing enzyme selection to enhance the production of bioactive peptides and taste-related compounds. Results demonstrate that probe ultrasound pretreatment significantly increases umami amino acids and the release of taste-related amino acids in cooked Alcalase hydrolyzates. This effect is further amplified in raw liver Alcalase hydrolyzates. Additionally, ultrasound pretreatment of Flavourzyme hydrolyzates improves both the release of taste-related amino acids and antioxidant activity. Overall, pork liver shows great potential as a raw material for producing hydrolyzates with potential applications as functional ingredients.