Journal of food science and technology(Iran)

Journal of food science and technology(Iran)

Production of functional sausage using hydrolyzed orange seed proteins as a natural preservative with nitric oxide reduction capability

Document Type : Original Article

Authors
Seyadeh Narges Mazloomi 1
Behnaz Moshrefi 2
Atena Ramezani 3
1 Assistant Professor of Nutritional Sciences & Food Technology, Department of Nutritional Sciences, School of Health, Mazandaran University of Medical Sciences
2 3. Master of Science in Nutrition, Food and Drug Administration, Tehran, Iran.
3 1. Department of Nutritional Sciences, School of Health, Mazandaran University of Medical Sciences, Sari, Iran.
10.48311/fsct.2026.83904.0
Abstract
In this stage of the research, high-purity protein concentrate was first extracted.Then,using the hydrolyzing enzyme pepsin at an enzyme ratio(1 to3%enzyme to substrate)and a time range(2 to5hours)at a temperature of 30-40°C,the protein from defatted orange seed flour was hydrolyzed. The optimal conditions for producing hydrolyzed proteins with the best nitrite ion inhibitory activity were selected.The optimal treatment under the suggested conditions of temperature,time, and enzyme-to-substrate concentration by the software was produced at a temperature of 39.27°C,time:3.5hours, and a ratio of 2.89%W/W enzyme to substrate,which resulted in the highest activity in the highest activity in inhibiting nitrite ions. This value was 93.46% in inhibiting nitrite ions. In the next stage,the production of fish sausage containing the protein produced from orange seeds in vitro, and then the peroxide index and nitric radical activity of the samples during the storage period was carried out.In general, the use of hydrolyzed protein in fish sausage formulation showed that hydrolyzed protein was significantly able to delay lipid oxidation during storage, at a level of 19.55 meq O2/kg (compared to 32.71 meq O2/kg for the control sample without added hydrolyzed protein and samples containing hydrolyzed orange seed protein(increasing its concentration from0.5 to2.5%) significantly increased the nitric oxide radical scavenging activity of the samples, at a level of 62.73% (compared to 14.2% for the control sample without added hydrolyzed protein.The results showed that the fish sausage formulation containing1.5%hydrolyzed orange seed protein,as a product with high nutritional value and without preservatives, has the potential for industrial production and marketing.
Keywords
Orange Seed
Bioactive Peptides
Antioxidant
Nitrite ion
Functional Sausage

Subjects

[1]    [1] Meshginfar, N., Sadeghimahonak, A. R., Ghorbani, M., Aalami, M. (2016). Effects of protein hydrolysate sheep visceral on oxidative stability of soybean oil and chicken sausage. Journal of Food Processing and Preservation ISSN. 1745-4549.

[2]    Zakeri, K., Ghorbani, M., Sadeghi Mahoonak, A. R., Moayedi, A., Maghsoudlou, Y. (2019). Determination of Optimum Conditions for the Production of Peptides with Antioxidant and Nitric Oxide Inhibition Properties from Protein Hydrolysis of Pumpkin Seed Meals Using Pepsin Enzyme. Iranian Journal of Nutrition Sciences & Food Technology. 14(3), 14-50.

[3]    Karimzadeh, L., Koohdani, F., Mahmoudi, M., Safari, F., Babaee, Z. (2010). Determination of nitrate and nitrite residues in smoked Caspian Kutum, Rutilus frisii kutum and Mullet, Liza auratus in the north of Iran. World Journal Fish and Marine Science. 2(1), 62-65.

[4]    Izadkhasti Z, Fazel M., Abbasi H. (2019). Studying the effect of sesame meal and soybean flour mixture on the physicochemical and textural properties of sausage. Food Technology & Nutrition. 16 (4), 33-45.

[5]    Shariat alavi M., Sadeghi Mahoonak AR., Ghorbani M., Alami M., Mohamadzade J. (2022). Study on the effect of tomato seed protein hydrolyzate on the characteristics of susage. Journal of food science and technology. 121 (18), 301-313.

[6]    Mazloomi S. N., Sadeghi Mahoonak A., Mora L., Ghorbani M., Houshmand GH., Toldrá F. (2021). Pepsin Hydrolysis of Orange By-Products for the Production of Bioactive Peptides with Gastrointestinal Resistant Properties. Foods. 10, 679. https://doi.org/10.3390/foods10030679.

[7]    Matsuoka T., Kawashima T., Nakamura T., Kanamaru Y., Yabe T. (2012). Isolation and characterization of proteases that hydrolyze royal jelly proteins from queen bee larvae of the honeybee, Apis mellifera. Apidologie.43, 685-697.

[8]    Tsai P. J., Tsai T. H., Yu C. H., Ho S. C. (2007). Comparison of No-scavenging and NO-suppressing activity of different herbal teas with those of green tea. Food Chemistry. 103,181-187.

[9]    Feng X., Tjia J.Y.Y., Zhou Y., Liu Q., Fu C., Yang H. (2020). Effects of tocopherol nanoemulsion addition on fish sausage properties and fatty acid oxidation. LWT. 118,108737.

[10] Hajfathalian M., Jorjani S. Ghelichi S. (2020). Characterization of fish sausage manufactured with combination of sunflower oil and fish oil stabilized with fish roe protein hydrolysates. Journal of Food Science and Technology. 57(4), 1439-1448.

[11] Shariat alavi M. 1, Sadeghi Mahoonak A. R., Ghorbani M., Alami M., Mohamadzade J. (2019). Determination of Optimum Conditions for Production of Hydrolyzed Protein with Antioxidant Capability and Decrease of Nitric Oxide from Tomato Wastes by Alcalas. Journal of food science and technology. 84 (15), 137-151.

[12] Zhonggao C., Felgines O., Texier C., Besson DJ., Liu J., Wang S. (2005). Antioxidant activities of total pigment extract from blackberries. Food Technology and Biotechnology. 43(1), 97-102.

[13]  Nikkhah A., Khayami M., Heidari R. (2011). Evaluation of nitric oxide scavenging activity of anthocyanins from black berry (Morus nigra L.), strawberry (Fragaria vesca L.) and berry (Morus alba L. Var. nigra) extracts. Scientific & Research Journal of Iranian Medicinal & Aromatic Plants. 25(1), 120-128. [in Persian]

[14] Vanitha M., Dhanapal K., Vidya Sagar Reddy G. (2015). Quality changes in fish burger from Catla (Catla Catla) during refrigerated storage. Journal of Food Science and Technology. 52, 1766-1771.

[15] Intarasirisawat R., Benjakul S., Visessanguan W., Wu J. (2014). Effects of skipjack roe protein hydrolysate on properties and oxidative stability of fish emulsion sausage. LWT-Food Science and Technology. 58(1), pp.280-286.

[16] Feng X., Tjia J.Y.Y., Zhou Y., Liu Q., Fu C., Yang H. (2020). Effects of tocopherol nanoemulsion addition on fish sausage properties and fatty acid oxidation. LWT, 118, 108737.

[17] Çakmakçi S., Turgut T. (2005). Influence of different light sources, illumination intensities and storage times on the vitamin C content in pasteurized milk. Turkish Journal of Veterinary & Animal Sciences. 29(5), 1097-1100.

[18] Tawali A.B., Said M.I., Sari S.F., Anwar L.O., Nurdin I.N., Said A., Tamtama A., Auza F.A., Zzaman W., Jeinie M.H., Rahman M.N.A. (2023). Characteristics of the Beef Cheek Meat-Based Sausage Added with Snakehead (Channa striata) Gelatin. International Journal of Food Science. 102, 54-68.

 

[1]    [1] Meshginfar, N., Sadeghimahonak, A. R., Ghorbani, M., Aalami, M. (2016). Effects of protein hydrolysate sheep visceral on oxidative stability of soybean oil and chicken sausage. Journal of Food Processing and Preservation ISSN. 1745-4549.
[2]    Zakeri, K., Ghorbani, M., Sadeghi Mahoonak, A. R., Moayedi, A., Maghsoudlou, Y. (2019). Determination of Optimum Conditions for the Production of Peptides with Antioxidant and Nitric Oxide Inhibition Properties from Protein Hydrolysis of Pumpkin Seed Meals Using Pepsin Enzyme. Iranian Journal of Nutrition Sciences & Food Technology. 14(3), 14-50.
[3]    Karimzadeh, L., Koohdani, F., Mahmoudi, M., Safari, F., Babaee, Z. (2010). Determination of nitrate and nitrite residues in smoked Caspian Kutum, Rutilus frisii kutum and Mullet, Liza auratus in the north of Iran. World Journal Fish and Marine Science. 2(1), 62-65.
[4]    Izadkhasti Z, Fazel M., Abbasi H. (2019). Studying the effect of sesame meal and soybean flour mixture on the physicochemical and textural properties of sausage. Food Technology & Nutrition. 16 (4), 33-45.
[5]    Shariat alavi M., Sadeghi Mahoonak AR., Ghorbani M., Alami M., Mohamadzade J. (2022). Study on the effect of tomato seed protein hydrolyzate on the characteristics of susage. Journal of food science and technology. 121 (18), 301-313.
[6]    Mazloomi S. N., Sadeghi Mahoonak A., Mora L., Ghorbani M., Houshmand GH., Toldrá F. (2021). Pepsin Hydrolysis of Orange By-Products for the Production of Bioactive Peptides with Gastrointestinal Resistant Properties. Foods. 10, 679. https://doi.org/10.3390/foods10030679.
[7]    Matsuoka T., Kawashima T., Nakamura T., Kanamaru Y., Yabe T. (2012). Isolation and characterization of proteases that hydrolyze royal jelly proteins from queen bee larvae of the honeybee, Apis mellifera. Apidologie.43, 685-697.
[8]    Tsai P. J., Tsai T. H., Yu C. H., Ho S. C. (2007). Comparison of No-scavenging and NO-suppressing activity of different herbal teas with those of green tea. Food Chemistry. 103,181-187.
[9]    Feng X., Tjia J.Y.Y., Zhou Y., Liu Q., Fu C., Yang H. (2020). Effects of tocopherol nanoemulsion addition on fish sausage properties and fatty acid oxidation. LWT. 118,108737.
[10] Hajfathalian M., Jorjani S. Ghelichi S. (2020). Characterization of fish sausage manufactured with combination of sunflower oil and fish oil stabilized with fish roe protein hydrolysates. Journal of Food Science and Technology. 57(4), 1439-1448.
[11] Shariat alavi M. 1, Sadeghi Mahoonak A. R., Ghorbani M., Alami M., Mohamadzade J. (2019). Determination of Optimum Conditions for Production of Hydrolyzed Protein with Antioxidant Capability and Decrease of Nitric Oxide from Tomato Wastes by Alcalas. Journal of food science and technology. 84 (15), 137-151.
[12] Zhonggao C., Felgines O., Texier C., Besson DJ., Liu J., Wang S. (2005). Antioxidant activities of total pigment extract from blackberries. Food Technology and Biotechnology. 43(1), 97-102.
[13]  Nikkhah A., Khayami M., Heidari R. (2011). Evaluation of nitric oxide scavenging activity of anthocyanins from black berry (Morus nigra L.), strawberry (Fragaria vesca L.) and berry (Morus alba L. Var. nigra) extracts. Scientific & Research Journal of Iranian Medicinal & Aromatic Plants. 25(1), 120-128. [in Persian]
[14] Vanitha M., Dhanapal K., Vidya Sagar Reddy G. (2015). Quality changes in fish burger from Catla (Catla Catla) during refrigerated storage. Journal of Food Science and Technology. 52, 1766-1771.
[15] Intarasirisawat R., Benjakul S., Visessanguan W., Wu J. (2014). Effects of skipjack roe protein hydrolysate on properties and oxidative stability of fish emulsion sausage. LWT-Food Science and Technology. 58(1), pp.280-286.
[16] Feng X., Tjia J.Y.Y., Zhou Y., Liu Q., Fu C., Yang H. (2020). Effects of tocopherol nanoemulsion addition on fish sausage properties and fatty acid oxidation. LWT, 118, 108737.
[17] Çakmakçi S., Turgut T. (2005). Influence of different light sources, illumination intensities and storage times on the vitamin C content in pasteurized milk. Turkish Journal of Veterinary & Animal Sciences. 29(5), 1097-1100.
[18] Tawali A.B., Said M.I., Sari S.F., Anwar L.O., Nurdin I.N., Said A., Tamtama A., Auza F.A., Zzaman W., Jeinie M.H., Rahman M.N.A. (2023). Characteristics of the Beef Cheek Meat-Based Sausage Added with Snakehead (Channa striata) Gelatin. International Journal of Food Science. 102, 54-68.