Some Nutritional, Technological and Environmental Advances in the Use of Enzymes in Meat Products

Table 1

Use of proteolytic enzymes for bioactive peptides production in meat foods.

Product	Conditions	Results	Reference
ACE of protein hydrolysates from sardine (Sardinella aurita)	Sardine: heads and viscera. Enzymes: alcalase, chymotrypsin, Bacillus licheniformis NH1 protease, Aspergillus clavatus ES1 protease and sardine viscera protease.	Sardinelle proteins were digested by proteases and the ACE inhibitory activity was markedly increased. The degrees of hydrolysis and the inhibitory activities of ACE increased with increasing proteolysis time. The sardinelle hydrolysis with the crude enzyme extract from sardine viscera resulted in the production of the hydrolysate with the highest ACE inhibitory activity.	[32]
ACE of protein hydrolysates from shark meat hydrolysate	Enzyme: Bacillus sp. SM98011 protease (diluted to 4000 U/mL with distilled water). Enzyme/substrate concentration: 1 : 5 w/v.	The hydrolysate of shark meat was rich with ACE inhibitory peptides, and 3 novel peptides with high ACE inhibitory activity were identified (Cys-Phe, Glu-Tyr, and Phe-Glu).	[33]
ACE of protein hydrolysates from muscle of cuttlefish (Sepia officinalis)	Enzymes: trypsin, chymotrypsin, sardinelle protease, cuttlefish protease and smooth hounds protease. Enzyme/substrate concentration: 3 U/mg.	The most active hydrolysate was obtained with the crude protease extract from the hepatopancreas of cuttlefish (64.47 ± 1.0% at 2 mg of dry weight/mL) with a degree of hydrolysis of 8%. Three novel peptides with high ACE-inhibitory activity were formed: Val-Tyr-Ala-Pro, Val-Ile-Ile-Phe, and Met-Ala-Trp.	[34]