The Effect of Ultrasound and Marination Processes on Turkey Meat on Functional Properties and Protein Profile of Protein and Investigation of Peptides Released After In-Vitro Digestion
Project no. 21413 · Status: Kapanmış · 2020
Summary
In this project, ultrasound technology (US) was used to improve the textural properties of turkey meat with a low consumption percentage in the poultry group, and marination (M) process was applied to improve the flavor. The aim was to examine the effects of these applications on the texture of turkey meat, the functional properties and protein profile of turkey meat proteins, and to determine the bioactive peptides that will be released by the consumption of these meats by in silico and in vitro digestion. Although the M and USM samples had the same marination formula, the most liked sample was USM in terms of flavor and texture. In the tissue profile analysis, the lowest hardness value was found in the USM sample. This result, in line with the literature, shows that US application increases the efficiency of marination and improves the texture of meat. Ultrasound treatment and marination did not have a significant effect on the water holding capacity, protein solubility and cooking loss of turkey meat. The protein profile of the samples showed that the molecular weights of the proteins of the raw US and USM samples were different from the non-US-treated samples. The TEM images of the cooked samples showed that the disrupted integrity of the tissue and some fractured fragments. This is much more evident in the US and USM samples. No ACE inhibitory activity was detected in the MA<2000 Da fraction obtained after in vitro digestion of turkey meats. This is thought to be due to the low amount of protein in this fraction (1.52 mg/ml). However, in silico analysis revealed 123 peptides, mostly dipeptides, with ACE inhibitory activity. Peptide sequences with a possible activity value greater than 0.75, from high to low can be listed as CF, IF, SF, IW, PPL, PP, PG, VF, PL, VW, PR, respectively. In conclusion, ultrasound treatment can be used to improve the sensory and functional properties of turkey meat.