Data Of Manuscript Pork organs as a potential source of flavour-related substances

Excel file including: Proximate composition and physicochemical parameters of porcine organs, antioxidant activity of pork organs (ABTS, DPPH and FRAP), total nucleotides (mg nucleotide/100g organ), free amino acids (mg amino acid/g organ), and total amino acids (mg amino acid/g organ).

The increase in world population has generated a higher demand for quality proteins, increasing the production in meat industry but also the generation of thousands of tons of by-products, with a negative economic and environmental impact. The valorisation of slaughterhouse by-products by giving by-products a new use as food ingredient is one of the best strategies to add value while reducing environmental damage. Flavour is one of the most influential parameters in the purchasing decision of consumers, and in meat products it is mostly influenced by the content in free amino acids and nucleotides. In this study, the potential of 4 pork organs (liver, kidney, lung, and brain) as a source of flavour-related substances was investigated. Liver proved to be the organ showing the highest content of free and total amino acids related to taste, while kidney was the organ with the highest content of umami nucleotides. The results of the Taste Activity Value indicated that umami, sweet, and bittersweet amino acids are main responsible for the taste of the organs. On the other hand, the synergy between amino acids and nucleotides in relation with umami taste was determined, showing liver and kidney the best values in Equivalent Umami Content. In addition, the antioxidant activity of the organs was determined, and liver and kidney showed the highest antioxidant activity in all assays (p < 0.05). In conclusion, pork organs, especially liver and kidney, may be good candidates to be used as raw materials to produce functional flavouring ingredients.

This work was supported by the Project PID2020-119684RB-I00 and grant PRE2021-100576 to MILM funded by MCIN/ AEI /10.13039/501100011033 and European Social Fund are acknowledged. The Accreditation as Center of Excellence Severo Ochoa CEX2021-001189-S funded by MCIN/AEI / 10.13039/501100011033 is also fully acknowledged

With funding from the Spanish government through the ‘Severo Ochoa Centre of Excellence’ accreditation (CEX2021-001189-S)

Peer reviewed