Thesis (BS Food Technology) -- University of the Philippines Mindanao, 2010

The in vitro angiostensin I-converting enzyme (ACE) inhibitory activities of pork cuts fermented with red yeast rice or angkak was assessed. Pork cuts were fermented with angkak., at different concentrations and were incubated at chilling (2 degrees celcius) and room temperature (27 degree celcius). Their ACE inhibitory was determined after 48 hours. Results showed that pork-cuts fermented with angkak incubated at room temperature exhibited significantly higher ACE inhibitory activity than those incubated at room temperature. Angkak level did not significantly affect the ACE inhibitory activity in either of the two incubation periods used. In another experiment, cured pork-cuts or tocino, was fermented with angkak at different concentrations and was incubated at chilling temperature (2 degree Celcius). ACE inhibitory activities were monitored every 12 hours for 48 hours. results indicated that tocino fermented with 4% angkak at 36th hour exhibited optimum ACE inhibitory activity for the cured meat samples. Regression analysis of peptide content and ACE inhibitory activity resulted in a weak linear relationship with a coefficient of determination (R2) off 0.0186 and a correlation coefficient (R) of 0.1363. The IC 50 of the pork cut hydrolysate of the highest ACE inhibitory was 2.76 mg/ml which was relatively potent.