Subcritical water hydrolysis for food applications: Temperature-dependent conversion and bioactivities of meat...

This study evaluated the effect of subcritical water (SW) hydrolysis to convert meat proteins into bioactive ingredients. Pork loin was selected as a model meat source and hydrolyzed at temperatures ranging from 100 °C to 300 °C and compared with those obtained via enzymatic hydrolysis (EH). SW treatments above 200 °C enhanced protein recovery and free amino group content relative to EH treatment, with the highest protein recovery observed at 300 °C. Hydrolysates produced at temperatures above 250 °C exhibited strong antioxidative and ACE inhibitory activities without evidence of cytotoxicity. However, probiotic strain growth was inhibited and bitterness increased at temperatures above 250 °C. SW treatments below 250 °C showed reduced bitterness and higher umami intensity relative to EH treatments. The findings of this study indicated that SW treatment at 250 °C resulted in high protein recovery, strong bioactivities and favorable taste attributes, representing a promising strategy for the conversion of pork loin proteins into high-value food ingredients.