"hydrolyzates" - 1 õppematerjal

Liha töötlemine

2007). Thus, the content of amino acids and properties of fermented sausages have been peptides increases in aged meat (Nishimura demonstrated (Bruna et al. 2000), such treat- et al. 1988; Mikami et al 1995). Although ment could be used for developing functional enzymatic hydrolysis of meat proteins during meat products containing bioactive peptides. aging results in improvement in sensory Meat protein hydrolyzates (peptides) could properties, there has been no report about the also be food ingredients, as they have bioac- generation of bioactive peptides in meat tivities for functional foods. during aging or storage. Studies would be expected to reveal the novel meaning of meat Meat Protein-Derived aging for improving its bioactivities. Bioactive Peptides