Abstract
AbstractTrypsin was used to hydrolysis of chicken heads under various conditions. It was found, using response surface methodology, that hydrolysis conducted at 60 °C following the addition of 750 g water and 2.5 g enzyme per kg raw material yielded after 4 h 88 g of dry hydrolysate containing 83% protein which amounts to 50.7% of nitrogen recovery. The final freeze‐dried product was cream coloured, had flavour typical for poultry products and was of high microbiological quality. Its nutritive value was limited by sulphurous amino acids (chemical score = 70.9). It also revealed good solubility in water (Nitrogen solubility index [NSI] = 94.1). The obtained hydrolysate may be useful as a protein fortification agent for concentrated soups as well as a component of seasonings and other food products.
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