Page 32 - FoodFocusThailand No.204 March 2023

SPECIAL FOCUS

be molded into bioplastic films or containers. Advanced
value-adding techniques include, for instance, hydrolysis of
offal to extract bioactive peptides. Pig or cow lungs can be
hydrolyzed to obtain highly antioxidant peptides, while pig
livers can yield peptides with hypertension-reducing or
microbe-suppressing properties, which can work against
pathogens such as Listeria innocua E. coli and S. aureus.
The types of enzymes employed in hydrolysis determine the
resulting properties of bioactive compounds. For example,
- Bones, horns, and skin are generally converted into trypsin used in the enzymatic hydrolysis of pig livers
animal feed materials or organic fertilizers. Some companies yields a peptide that has stronger antioxidant properties than
use cutting co-products that cannot be sold as fresh food, such those derived from Alcalase or Papain. Hence, suitable
as pig’s head, pork crackling, or chicken foot, to manufacture enzymes need to be carefully selected to ensure optimal
chilled or frozen ready-to-eat foods or typical fermented foods. effects.
Bones can be used to make food-seasoning soup powder and
stock cubes. Pig’s bones contain three types of peptides that
give umami flavor. Through further advanced processing
techniques, bones can be extracted for collagen, even though
swine- or bovine-derived collagens may enjoy lesser popularity
than those extracted from fish. Recent research, however,
reveals that bovine-derived collagens can be used to produce
a peptide that can alleviate hypertension and reduce the risk
of thrombosis. In addition, through hydrolysis, bovine-derived
collagen can be obtained to manufacture products containing
peptides that promote bone and joint strength. Some of these
collagen-based products, such as CH-Alpha from Germany - Blood contains 60 percent of plasma and 30-40 percent
and Peptan from France, are already commercially available of blood cells. It can be easily converted into various types
in the market. Chicken and cow bones, through enzymatic of products: blocks or tubes of solid blood curd to be used
hydrolysis and conjugation with sugar, can be turned into a for cooking, German blood sausage or blutwurst, Korean-
powdered ingredient that boasts 6.7 percent more antioxidant style blood sausage, or a northern Thai dish such as steamed
properties and helps improve the flavor of plant-based meat blood pudding with rice or Khao Kan Chin. Advanced
that is produced through the high-moisture extrusion technique. techniques include, for example, extraction and structural
- Offal and trimmings can be grounded to make chilled decomposition of blood to obtain plasma. Due to its gel-
or frozen raw ingredients, cooked to produce dog food producing properties, heat resistance, and water-binding
packaged in a completely sealed container, or mixed with other capacity, which enables it to hold water 1.7 times of its weight,
meat-derived emulsion products, including sausages, patties, plasma can replace phosphate-based substances in
burgers, or canned ham such as that of a South Korean brand sausages. Red and iron-rich hemoglobin can be used as
called Luncheon Meat. Protein and gelatin in trimmings can natural food coloring agents or color enhancers. It can be

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