Abstract
When slaughtering and processing poultry, large quantities of meat by-products are generated; therefore, the development of the newest methods for processing secondary raw materials is an urgent problem. Animal proteins have relevant technological applications and are also considered as a potential source of bioactive peptides. Current technologies suggested that protein substances can be isolated from meat co-products through microbial hydrolysis. The purpose of the study was to optimize the technological parameters of microbial hydrolysis of hen combs and to analyze the modification of the microstructure and properties of hydrolyzed by-products under the action of bacterial enzymes. Hen’s combs were hydrolyzed by bifidobacteria and concentrated Propionix liquid. A multifactorial experiment was used to determine the optimal conditions for the hydrolysis process. As a result of the study, multiple regression equations and response surfaces were obtained, which describe the process of hydrolysis of hen combs to identify the optimal hydrolysis parameters. Temperature, amount of bacterial concentrate and hydrolysis period are factors that have a significant impact on the degree of hydrolysis. The results of microscopic and dispersed analysis confirm the good hydrolyzability of combs due to changes in structural components and an increase in the amount of smaller protein particles.
Highlights
Large amounts of meat by-products are generated during slaughtering and poultry processing, and these products require rational and ecological management
The multiple regression equation and the response surface methodology were used to determine the optimal values of independent variables
The results of the study showed that the fermentation with a concentrates of bifidobacteria and propionic acid bacteria has a positive effect on the hydrolysis of hen combs
Summary
Large amounts of meat by-products are generated during slaughtering and poultry processing, and these products require rational and ecological management. Innovative developments allow creating ingredients with high added-value from chicken by-products with the least environmental impact, handling and disposal costs. The most valuable component of raw meat materials are proteins. In this way, byproduct and waste from meat processes can be collected as a source of proteins [1,2]. Some proteins of animal origin have relevant technological applications to form the structure of food systems, for binding water, gelation, foaming and emulsification, while protein hydrolyzates may contribute to a better digestibility and taste quality of food [3,4]. Protein hydrolyzates from meat by-products are considered as a potential source of flavorenhancing ingredients [5].
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