Abstract
Antioxidant activity, amino acids profile and microbial quality of raw bebontot of chicken meat of spent laying henwere investigated. The samples were prepared using meat dices (1.5 x 2.0 cm) mixed with fresh ground coriander,garlic, galangal, white pepper, salt, sugar and coconut oil then wrapped in Areca catechu palm dried sheaths andfinally fermented spontaneously by drying under the sun for 5 days. The results showed there was a decreasing inpH value, moisture content and 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity of final products, whileits total phenolic content was increasing. Glutamic acid was the most abundant amino acid in products after 5days fementation, followed by tyrosine, aspartic acid, lysine, leucine and histidine. The total plate count and lacticacid bacteria counts were decreasing to 9.39 log cfu/g and 8.98 log cfu/g; the Micrococcaceae was decreased to5.31 log cfu/g; the yeast and moulds counts were increased to 8.58 log cfu/g and 6.51 log cfu/g at the final stageof fermentation. It can be concluded that bebontot chicken meat in this study is a good source of natural phenolicantioxidant, and the present microorganisms will provide the source for the selection of strains well adapted to theenvironment and able to compete with contaminant bacteria.
Highlights
Poultry meat from spent laying hen chicken is very popular in Bali as an excellent and an increasing important source of high-value animal protein. Okarini et al (2013) reported that spent laying hen and Bali indigenous chicken breast fillet contain higher protein and lower fat compared to broiler breast fillet
The pH of bebontot was decreased within traditional fermentation cycle from initial value of pH around 6.2 to 4.6 in final fermentation (Table 1), and it was lower of Mhom, a Thai traditional meat sausages (Samappito et al, 2011); of Turkish sucuk, a Turkey traditional fermented sausages (Siriken et al, 2009); and of naturally fermented Italian sausages produced in the North East of Italy (Cocolin et al, 2001; Comi et al, 2005) and of Vallo di Diano, a Southern Italy of traditional fermented sausages (Casaburi et al, 2007), and it was higher of Androla, a Spanish traditional drycured sausages (Lorenzo et al, 2000)
The natural fermentation of bebontot or buntilan of chicken breast meat from spent laying hen under the sun during for 5 days, suggested that bioactive components were assessed by increase of the total phenolic content, DPPH radical scavenging activity, total hydrophilic amino acids, and essential amino acids was related with the increase of LAB, total plate count (TPC), yeasts, moulds and decrease of Micrococcaceae, coliform count, pH and moisture content
Summary
Poultry meat from spent laying hen chicken is very popular in Bali as an excellent and an increasing important source of high-value animal protein. Okarini et al (2013) reported that spent laying hen and Bali indigenous chicken breast fillet contain higher protein and lower fat compared to broiler breast fillet. Bioactive meat protein (the skeletal muscle tissue of red meat, fish and poultry) as well as bioactive peptides are part of a balanced diets, which could be nutritionally beneficial as a source of essential amino acids (Udenigwe and Aluko, 2012). These bioactive peptides can be released by using specific microorganisms, especially protease from LAB in fermentation food processing, and enzyme-catalyzed proteolysis in vitro or in the digestive tract after human consumption (Arihara, 2006), because bacterial cultivation costs are relatively low (short time of maturation). It is possible due to many proteins are hydrolyzed during fermentation and ripening and to accumulate quantities of biologically active peptides with the enhancement of the physiological activity or many peptides are multifunctional and exhibit more than one activity of the products (Arihara, 2006; Iroyukifujita et al, 2000; Jahan-Mihan et al, 2011; Liu et al, 2010)
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