Sanchez-Reinoso Zain, Todeschini Sarah, Thibodeau Jacinthe, Ben Said Laila, Fliss Ismail, Bazinet Laurent, Mikhaylin Sergey
Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec City, QC G1V 0A6, Canada.
Laboratory of Food Sustainability (EcoFoodLab), Food Science Department, Université Laval, Quebec City, QC G1V 0A6, Canada.
Foods. 2024 Jul 29;13(15):2394. doi: 10.3390/foods13152394.
is a foodborne pathogen that represents a serious concern for ready-to-eat (RTE) meat products due to its persistence in production facilities. Among the different strategies for the control of this pathogen, the use of antimicrobial peptides derived from food by-products, such as slaughterhouse blood proteins, has emerged as a promising biocontrol strategy. This study evaluated for the first time the use of peptic hydrolysates of porcine hemoglobin as a biocontrol strategy of in RTE pork cooked ham. Pure porcine hemoglobin (Hb-P) and porcine cruor (P-Cru) were hydrolyzed using pepsin at different temperatures (37 °C for Hb-P and 23 °C for P-Cru) for 3 h. Then, the hydrolysates were characterized in terms of their degree of hydrolysis (DH), peptide population, color, and antimicrobial activity (in vitro and in situ) against three different serotypes of . Reducing the hydrolysis temperature of P-Cru by 14 °C resulted in a 2 percentage unit decrease in DH and some differences in the peptide composition. Nevertheless, the antimicrobial activity (in situ) was not significantly impacted, decreasing the viable count of by ~1-log and retarding their growth for 21 days at 4 °C. Although the color of the product was visibly altered, leading to more saturated reddish and yellowish tones and reduced brightness, the discoloration of the hydrolysates can be addressed. This biopreservation approach holds promise for other meat products and contributes to the circular economy concept of the meat industry by valorizing slaughterhouse blood and producing new antilisterial compounds.
是一种食源性病原体，由于其在生产设施中的持久性，对即食（RTE）肉类产品构成严重威胁。在控制这种病原体的不同策略中，利用食品副产品（如屠宰场血液蛋白）衍生的抗菌肽已成为一种有前景的生物控制策略。本研究首次评估了猪血红蛋白的胃蛋白酶水解产物作为即食猪肉熟火腿中生物控制策略的应用。使用胃蛋白酶在不同温度（猪血红蛋白为37°C，猪血为23°C）下对纯猪血红蛋白（Hb-P）和猪血（P-Cru）进行水解3小时。然后，对水解产物的水解度（DH）、肽群体、颜色以及针对三种不同血清型的体外和原位抗菌活性进行了表征。将猪血的水解温度降低14°C导致水解度降低2个百分点，肽组成也存在一些差异。然而，原位抗菌活性并未受到显著影响，在4°C下使的活菌数减少约1个对数，并延缓其生长21天。尽管产品颜色明显改变，导致红色和黄色调更加饱和且亮度降低，但水解产物的变色问题可以解决。这种生物保存方法对其他肉类产品具有前景，并通过使屠宰场血液增值和生产新的抗李斯特菌化合物，为肉类行业的循环经济概念做出贡献。
