Enhancing quality and safety of raw buffalo meat using the bioactive peptides of pea and red kidney bean under refrigeration conditions

• Main Authors: Mohamed T. El-Saadony, Mohamed E. Abd El-Hack, Ayman A. Swelum, Saad I. Al-Sultan, Waleed R. El-Ghareeb, Elsayed O. S. Hussein, Hani A. Ba-Awadh, Behairy A. Akl, Maha M. Nader
• Format: Article
• Language: English
• Published: Taylor & Francis Group 2021-01-01
• Series: Italian Journal of Animal Science
• Subjects: 11s pea globulin; red kidney bean protein; raw buffalo meat; quality
• Online Access: http://dx.doi.org/10.1080/1828051X.2021.1926346
• ISSN: 1594-4077; 1828-051X

The aim of this study was to extend the shelf life of raw buffalo meat by coating with high solubility bioactive peptides (BPs). In this work, BPs (11S) of pea and red kidney beans were obtained by different isolation techniques. Alcalase-red kidney bean hydrolysate (RBAH) successfully obtained after 60 min enzymatic hydrolysis for red kidney bean protein isolate (RPI) by Alcalase (E/S ratio of 1:100, hydrolysis degree 30%). The 11S pea globulin (11SGP) was isolated from pea total protein by ammonium sulphate. BPs were characterised by SDS-PAGE and used as a shield coated raw buffalo meat because of their basic nature. The isolated peptides have considerable antioxidant and antimicrobial activity. The antioxidant activity was estimated by DPPH assay. The antibacterial activity was evaluated by well diffusion assay; however, antifungal activity was estimated by disc diffusion assay. RBAH and 11SGP (800 µg/mL) were significantly (p ≤ .05) scavenged 90, 92% of DPPH˙, however, 60 µg/mL concentration was significantly (p ≤ .05) reduced 48–89% of gram-positive, and 38–82% of gram-negative bacteria, respectively, and they were inhibited 88% of fungal growth. The BPs (400 µg/g) were significantly reduced (p ≤ .05) the increment of meat pH and myoglobin oxidation to an acceptable percentage of metmyoglobin (MetMb) (40%) for 15–20 d via eliminating 44% of bacterial load and maintained secured storage for two weeks. RBAH was significantly increased (p ≤ .05) a*, and b* values and enhanced the meat redness, but a* value was decreased during storage. RBAH and 11SGP (400 µg/g) (p ≤ .05) was maintained the meat colour and odour by 48–68% and 64–73% after two weeks of cold storage, respectively. The tested peptides could be safely applied in novel foods.Highlights 11SGP and RBAH are high solubility bioactive peptides (BPs) with antioxidant and antimicrobial activity. 11SGP and RBAH reduce myoglobin oxidation to an acceptable percentage of met-myoglobin. RBAH enhances the whiteness and redness of buffalo meat. 11SGP and RBAH extend meat shelf life for a period exceeds 15 d at 4 °C. Graphical Abstract