Mechanically deboned turkey meat with improved digestibility and biological value

K Takács,A Nagy,É Gelencsér,E Szerdahelyi

doi:10.1556/066.2020.00307

Abstract

AbstractEnzymatic hydrolysates of mechanically deboned meat (MDM) for a long time have been used as flavouring and functional food ingredients in the food industry and also as the bases of formula foods for special dietary uses.The aim of the present study was to produce MDM hypo-antigenic products with improved digestibility and high biological value to be used as a milk protein alternative. turkey MDM was treated with digestive enzymes (trypsin and/or α-chymotrypsin, or pancreatin), followed by freeze drying. The optimised reaction conditions of hydrolysis were at 6% (w/v) of meat protein in 0.1% NaHCO3 buffer, pH 7.5; pancreatin enzyme with 50 TAME units/g meat protein substrate, 37 °C and 60 min). Hydrolysates (MDMH) were assessed for degree of hydrolyses (DH, %) by using trinitrobenzenesulphonic acid method and MW distribution by SDS-PAGE. Modification of immune reactive binding sites in MDMHs was monitored by immunoblot with cow’s milk, chicken egg or meat allergic human patients’ sera. Biological value indices (True Digestibility (TD), Net Protein Utilisation (NPU), Biological Value (BV)) were determined using rat feeding trials. Among the MDMH products, the pancreatic hydrolysate proved to be the most favourable in terms of biological value and digestibility as well as hypoallergenic property.

Highlights

Enzymatic hydrolysates of plant or animal proteins have been used for a long time in many fields, especially in the food industry
Enzymatic hydrolysates of mechanically deboned meat (MDM) for a long time have been used as flavouring and functional food ingredients in the food industry and as the bases of formula foods for special dietary uses
The aim of the present study was to produce MDM hypo-antigenic products with improved digestibility and high biological value to be used as a milk protein alternative. turkey MDM was treated with digestive enzymes, followed by freeze drying

Summary

Introduction

Enzymatic hydrolysates of plant or animal proteins have been used for a long time in many fields, especially in the food industry. For malnourished individuals or in case of certain diseases linked with reduced absorption capacity of the body and injured gastrointestinal function, it is appropriate to use pre-digested proteins, where pre-hydrolysis mimics the gastrointestinal digestion processes. Food containing peptides does not cause such hypertension as free amino acid mixtures, so as nitrogen source it improves the efficiency of absorption and reduces osmotic problems. According to the latest nutrition and food science aspects, knowledge on biological activity of peptides and proteins in foods is important (Sanchez and Vazquez, 2017). Determination of the allergenic nature of proteins and peptides has a significant importance, as both food allergies and the inhaled allergies are increasing worldwide and cross-allergenicity can occur (Hilger et al, 2017). Industrial solutions currently used in the production of hypoallergenic products are heat treatment, enzymatic treatment, or the combined use of both

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