The objective of this study was to assess the addition of whey protein hydrolysate (WH) on quality and antihypertensive potential of pork frankfurters, as the first step in development of a functional meat product. A hydrolyzed whey protein solution was incorporated in the frankfurter formula according to the following treatments: T0 (30% water), T1 (10% WH, 20% water), T2 (20% WH, 10% water) and T3 (30% WH). Addition of up to 30% WH increased lightness and yellowness, decreased hardness and chewiness by 15% and shear force by 43%, with no effect on pH (6.36) and cooking yield (93%). The WH addition resulted in an increase in the antihypertensive potential (IC₅₀ 258.78 μg/mL) relative to the T0 (IC₅₀ 1548.25 μg/mL). Cold storage of the product with 30% WH did not impact physicochemical quality, nor did it modify the antihypertensive potential. Incorporation of whey hydrolysate into pork frankfurters could be an option for providing antihypertensive peptides in food for health-oriented consumers.

这项研究的目的是评估添加乳清蛋白水解物（WH）对猪肉法兰克福香肠的品质和降压潜力的影响，作为开发功能性肉制品的第一步。根据以下处理方法，将水解的乳清蛋白溶液掺入法兰克福配方中：T0（30％水），T1（10％WH，20％水），T2（20％WH，10％水）和T3（30％） WH）。添加最多30％的WH可增加亮度和泛黄度，将硬度和耐嚼性降低15％，将剪切力降低43％，而对pH（6.36）和蒸煮产率（93％）无影响。相对于T0（IC ₅₀），加入WH导致抗高血压潜力（IC ₅₀ 258.78μg/ mL）增加1548.25μg/ mL）。含30％WH的产品的冷藏不会影响理化质量，也不会改变其降压潜力。将乳清蛋白水解物掺入猪肉法兰克福香肠中可以作为为健康消费者提供食品中降压肽的一种选择。