Microbiological Quality and Physicochemical Characteristics of Pork Livers Supplied by an Industrial Slaughterhouse
Pork liver is a by-product generated daily in large quantities due to the high number of pigs slaughtered and its relatively high weight in relation to the carcass weight. However, it is not widely accepted by consumers for direct consumption due to its organoleptic properties. The present work aims...
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2023-05-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | http://journal.pan.olsztyn.pl/Microbiological-Quality-and-Physicochemical-Characteristics-of-Pork-Livers-Supplied,162874,0,2.html |
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| author | Narcís Feliu-Alsina Elena Saguer |
| author_facet | Narcís Feliu-Alsina Elena Saguer |
| author_sort | Narcís Feliu-Alsina |
| collection | DOAJ |
| description | Pork liver is a by-product generated daily in large quantities due to the high number of pigs slaughtered and its relatively high weight in relation to the carcass weight. However, it is not widely accepted by consumers for direct consumption due to its organoleptic properties. The present work aims to provide information of interest that may be useful for obtaining protein extracts from pork liver with potential as techno-functional ingredients. Specifically, the obtained results indicate that pork liver has a high protein content, with collagen representing only a small protein fraction and being poor in non-protein nitrogenous compounds. In addition, from the solubility profile obtained in the pH range from 4.8 to 8.5, high extraction yields can be expected at alkaline pH. However, and despite the high microbiological quality of pork livers properly collected and processed, their pH, water content and nutritional richness make them highly susceptible to microbiological spoilage. |
| format | Article |
| id | doaj-art-44f1b5a4997c4ef6971c49a6999a59c2 |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2023-05-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-44f1b5a4997c4ef6971c49a6999a59c22025-02-03T01:43:13ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072023-05-0173213013810.31883/pjfns/162874162874Microbiological Quality and Physicochemical Characteristics of Pork Livers Supplied by an Industrial SlaughterhouseNarcís Feliu-Alsina0https://orcid.org/0000-0002-5041-3984Elena Saguer1https://orcid.org/0000-0003-2126-5991Institute for Food and Agricultural Technology (INTEA), University of Girona, Escola Politècnica Superior (EPS-1), C/Maria Aurèlia Capmany 61, 17003 Girona, SpainInstitute for Food and Agricultural Technology (INTEA), University of Girona, Escola Politècnica Superior (EPS-1), C/Maria Aurèlia Capmany 61, 17003 Girona, SpainPork liver is a by-product generated daily in large quantities due to the high number of pigs slaughtered and its relatively high weight in relation to the carcass weight. However, it is not widely accepted by consumers for direct consumption due to its organoleptic properties. The present work aims to provide information of interest that may be useful for obtaining protein extracts from pork liver with potential as techno-functional ingredients. Specifically, the obtained results indicate that pork liver has a high protein content, with collagen representing only a small protein fraction and being poor in non-protein nitrogenous compounds. In addition, from the solubility profile obtained in the pH range from 4.8 to 8.5, high extraction yields can be expected at alkaline pH. However, and despite the high microbiological quality of pork livers properly collected and processed, their pH, water content and nutritional richness make them highly susceptible to microbiological spoilage.http://journal.pan.olsztyn.pl/Microbiological-Quality-and-Physicochemical-Characteristics-of-Pork-Livers-Supplied,162874,0,2.htmlmeat by-productsvalorisationpork liverthermal propertiessolubilitychemical composition |
| spellingShingle | Narcís Feliu-Alsina Elena Saguer Microbiological Quality and Physicochemical Characteristics of Pork Livers Supplied by an Industrial Slaughterhouse Polish Journal of Food and Nutrition Sciences meat by-products valorisation pork liver thermal properties solubility chemical composition |
| title | Microbiological Quality and Physicochemical Characteristics of Pork Livers Supplied by an Industrial Slaughterhouse |
| title_full | Microbiological Quality and Physicochemical Characteristics of Pork Livers Supplied by an Industrial Slaughterhouse |
| title_fullStr | Microbiological Quality and Physicochemical Characteristics of Pork Livers Supplied by an Industrial Slaughterhouse |
| title_full_unstemmed | Microbiological Quality and Physicochemical Characteristics of Pork Livers Supplied by an Industrial Slaughterhouse |
| title_short | Microbiological Quality and Physicochemical Characteristics of Pork Livers Supplied by an Industrial Slaughterhouse |
| title_sort | microbiological quality and physicochemical characteristics of pork livers supplied by an industrial slaughterhouse |
| topic | meat by-products valorisation pork liver thermal properties solubility chemical composition |
| url | http://journal.pan.olsztyn.pl/Microbiological-Quality-and-Physicochemical-Characteristics-of-Pork-Livers-Supplied,162874,0,2.html |
| work_keys_str_mv | AT narcisfeliualsina microbiologicalqualityandphysicochemicalcharacteristicsofporkliverssuppliedbyanindustrialslaughterhouse AT elenasaguer microbiologicalqualityandphysicochemicalcharacteristicsofporkliverssuppliedbyanindustrialslaughterhouse |