Development of batch processing to obtain bioactive materials from pork byproducts
Seung Yun Lee A , Sung Yeoul Yoon A , Da Young Lee A , On You Kim A , Hyeong Sang Kim B , Eun Young Jung A , Kyung Chul Koh C and Sun Jin Hur A DA Department of Animal Science and Technology, Chung-Ang University, 4726 Seodong-daero, Daedeok-myeon, Anseong-si, Gyeonggi-do 17546, South Korea.
B Department of Animal Life and Environment Science, Hankyong National University 327 Jungang-ro, Anseong-si, Gyonggi-do 17579, South Korea.
C Korean Meat Research Institute, 6-1, Yongho 1-ro 2beonan-gil, Gunpo-si, Gyeonggi-do 15871, South Korea.
D Corresponding author. Email: hursj@cau.ac.kr
Animal Production Science 60(2) 316-322 https://doi.org/10.1071/AN18600
Submitted: 21 September 2018 Accepted: 5 May 2019 Published: 15 November 2019
Abstract
The purpose of this study was to develop batch-processing methods for the extraction of collagen, peptides and heparin, and synthesis of conjugated linoleic acid and ursodeoxycholic acid from pork byproducts. The first steps in utilisation of byproducts involved washing, followed by grinding and mixing, then separation into protein and lipids. The 6% yield of collagen and 4% yield of peptides were extracted from the protein. The lipids were separated into saturated fatty acids and unsaturated fatty acids, and then the 20% yield by synthesis of conjugated linoleic acid from crude lipids and the 2.5% yield of ursodeoxycholic acid from a gallbladder extract were obtained (with extraction of heparin from ground byproducts). Whole blood was used instead of water for grinding byproducts to increase blood utilisation. Moreover, waste from extraction, filtering, and centrifugation was reused several times. These results suggest that the batch processing developed for extraction and synthesis of bioactive materials can utilise >80% (dry base) of pork byproducts. This could not only reduce waste disposal and cost but also improve the efficiency of byproduct utilisation.
Additional keywords: batch processing, byproducts of pork, value-added materials, byproduct utilization.
References
Archile-Contreras AC, Mandell IB, Purslow PP (2010) Disparity of dietary effects on collagen characteristics and toughness between two beef muscles. Meat Science 86, 491–497.| Disparity of dietary effects on collagen characteristics and toughness between two beef muscles.Crossref | GoogleScholarGoogle Scholar | 20646835PubMed |
Batta AK, Salen G, Rapole KR, Batta P, Alberts D, Earnest D (1999) Highly simplified method for gas–liquid chromatographic quantitation of bile acids and sterols in human stool. Journal of Lipid Research 40, 1148–1154.
Charles AF, Scott DA (1933) Studies on heparin: II. Heparin in various tissues. The Journal of Biological Chemistry 102, 431–435.
Folch J, Lees M, Sloane-Stanley GH (1957) A simple method for the isolation and purification of total lipids from animal tissues. The Journal of Biological Chemistry 226, 497–507.
Hur SJ, Ye BW, Lee JL, Ha YL, Park GB, Joo ST (2004) Effects of conjugated linoleic acid on color and lipid oxidation of beef patties during cold storage. Meat Science 66, 771–775.
| Effects of conjugated linoleic acid on color and lipid oxidation of beef patties during cold storage.Crossref | GoogleScholarGoogle Scholar | 22061007PubMed |
Jang A, Lee M (2005) Purification and identification of angiotensin converting enzyme inhibitory peptides from beef hydrolysates. Meat Science 69, 653–661.
| Purification and identification of angiotensin converting enzyme inhibitory peptides from beef hydrolysates.Crossref | GoogleScholarGoogle Scholar | 22063143PubMed |
Jayathilakan K, Sultana K, Radhakrishna K, Bawa AS (2012) Utilization of byproducts and waste materials from meat, poultry and fish processing industries: a review. Journal of Food Science and Technology 49, 278–293.
| Utilization of byproducts and waste materials from meat, poultry and fish processing industries: a review.Crossref | GoogleScholarGoogle Scholar | 23729848PubMed |
Kim HC, Ko YJ, Kim M, Choe J, Yong HI, Jo C (2019) Optimization of 1D 1H quantitative NMR (nuclear magnetic resonance) conditions for polar metabolites in meat. Food Science of Animal Resources 39, 1–12.
| Optimization of 1D 1H quantitative NMR (nuclear magnetic resonance) conditions for polar metabolites in meat.Crossref | GoogleScholarGoogle Scholar | 30882069PubMed |
Lafarga T, Hayes M (2014) Bioactive peptides from meat muscle and by-products: generation, functionality and application as functional ingredients. Meat Science 98, 227–239.
| Bioactive peptides from meat muscle and by-products: generation, functionality and application as functional ingredients.Crossref | GoogleScholarGoogle Scholar | 24971811PubMed |
Lee SY, Hur SJ (2017) Angiotensin converting enzyme inhibitory and antioxidant activities of enzymatic hydrolysates of Korean native cattle (Hanwoo) myofibrillar protein. BioMed Research International 2017, 1–9.
Muthuvel A, Shanmugam A (2004) Extraction of heparin and heparin-like substance from marine mesogastropod mollusc Turuitella attenuata (Lamarck, 1779). Indian Journal of Experimental Biology 42, 529–532.
Rahman U, Sahar A, Khan MA (2014) Recovery and utilization of effluents from meat processing industries. Food Research International 65, 322–328.
| Recovery and utilization of effluents from meat processing industries.Crossref | GoogleScholarGoogle Scholar |
Russ W, Pittroff RM (2004) Utilizing waste products from the food production and processing industries. Critical Reviews in Food Science and Nutrition 44, 57–62.
| Utilizing waste products from the food production and processing industries.Crossref | GoogleScholarGoogle Scholar | 15077881PubMed |
Sarwar MI, Hussain MS, Leghari AR (2013) Heparin can be isolated and purified from bovine intestine by different techniques. International Journal of Pharmaceutical Science Invention 2, 21–25.
Suzuki Y, Kaneko R, Nomura M, Naito H, Kitamori K, Nakajima T, Ogawa T, Hattori H, Seno H, Ishii A (2013) Simple and rapid quantitation of 21 bile acids in rat serum and liver by UPLC-MS-MS: effect of high fat diet on glycine conjugates of rat bile acids. Nagoya Journal of Medical Science 75, 57–71.
Toldra F, Aristoy MC, Mora L, Reig M (2012) Innovations in value-addition of edible meat by-products. Meat Science 92, 290–296.
| Innovations in value-addition of edible meat by-products.Crossref | GoogleScholarGoogle Scholar | 22560456PubMed |
Toldra F, Mora L, Reig M (2016) New insights into meat by-product utilization. Meat Science 120, 54–59.
| New insights into meat by-product utilization.Crossref | GoogleScholarGoogle Scholar | 27156911PubMed |
Yoon SY, Lee DY, Kim OY, Lee SY, Hur SJ (2018) Development of commercially viable method of conjugated linoleic acid synthesis using linoleic acid fraction obtained from pork by-products. Han-gug Chugsan Sigpum Hag-hoeji 38, 693–702.
Zhang W, Xiao S, Samaraweera H, Lee EJ, Ahn DU (2010) Improving functional value of meat products. Meat Science 86, 15–31.
| Improving functional value of meat products.Crossref | GoogleScholarGoogle Scholar | 20537806PubMed |
