Optimization of Valorization of Chicken MDCM to Produce Soluble Protein and Collagen Peptides

Nora Pap,Anne Pihlanto,Maritta Kymäläinen,Sari Mäkinen,Marjatta Vahvaselkä,Ulla Moilanen,Jyri Maunuksela

doi:10.3390/app12031327

Abstract

This study aimed to utilize enzymatic treatment and pressurized hot water extraction (PHWE) to recover soluble food-grade protein and collagen peptides from mechanically deboned chicken meat (MDCM), a side-stream from the meat industry. Food-grade enzyme blends Ermitase 1 and Ermitase 2 were used to fractionate the mechanically deboned meat into fat, soluble protein, and solids. Response surface methodology was utilized to optimize treatments to maximize the protein yield. At the optimum conditions (hydrolysis time 240 min, E:S 0.27%, and a hydromodule 1 L/kg), the enzymatic treatment produced high protein yield, approximately 90%. The protein hydrolysates showed a good solubility index, but weak gelling properties. The PHWE of the bones resulted in a high nitrogen yield, approximately 87%, at the optimum conditions of 190 °C and 83 min. Peptides in the bone extract were in the range of 0.5–13.7 kDa. Overall, our study highlights the importance of response surface methodology to optimize parameters for mechanically deboned chicken meat enzymatic and PHWE treatments to achieve high yields of protein for food applications and low-molecular-weight collagen peptides for cosmetic applications. The crucial role of protein and peptide prices was observed in preliminary profitability analysis.

Highlights

The production and consumption of poultry products have increased globally
The resulting regression coefficients for mechanically deboned chicken meat (MDCM) meat hydrolyzed with Ermitase 1 (ERM 1) were as follows: R2 = 0.888; Q2 = 0.451
The present study shows that pressurized hot water extraction (PHWE) treatment is a promising method for producing collagen peptides with a low molecular weight from chicken bones, a sustainable residual material from food processing

Summary

Introduction

Statistics from poultry industry have shown that the United States, China, and Brazil have maintained their positions as the largest producers of poultry meat. With this high production, thousands of tons of byproducts in the form of viscera, feet, head, bones, blood, and feathers are generated [1]. The filleting step generates a byproduct known as keel bone cartilage during the processing of the chicken carcass, which is defined as a flexible cartilage that connects the breast muscle of the chicken to the tip of the sternum This cartilage is discarded from the carcass after removal of the breast fillets, even though it is rich in collagen and an added value compound for biochemical and biomedical applications [4,5]. Due to the inexpensive cost and high nutritional value, MDCM is a potential sustainable source of meat protein for food applications

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Conclusion