Pretreatment temperature affecting functional properties of chicken protein hydrolysate from raw and cooked meat wastes
Pilot Plant Development and Training Institute, King Mongkut’s University of Technology Thonburi
Chotika Viriyarattanasak, Ph.D.
Chicken products are major export products of Thailand. Increasing consumption of chicken product in the world resulting in dramatically increasing waste from chicken meat processing industry, There are few reports of the development of value added products from chicken meat industry focusing on the production of protein hydrolysate. The present study aimed to determine the functional properties of protein hydrolysate prepared from simulated raw and cooked chicken breast meat. Chicken breasts were isothermally stored at 5ºC (raw meat waste) and 80ºC (cooked meat waste) prior to hydrolysis by Alcalase at 60ºC, pH 8 for 4 hr. The hydrolysate was centrifuged and its supernatant was used to determine degree of hydrolysis and freeze-dried. The functional properties of dried sample such as antioxidant activity, oil holding capacity (OHC), and water holding capacity (WHC) were analyzed. The results showed that the increase of pre-treatment temperature from 5ºC to 80ºC caused %DH considerably decreased from 54% to 15%. Analysis results revealed that increasing the pre-treatment temperature increased OHC, but decreased antioxidant activity and WHC. These results indicated that protein hydrolysate prepared from raw chicken meat might have higher free amino acids and also hydrophobicity than those prepared from cooked chicken meat. In comparison with other protein hydrolysate, chicken breast protein hydrolysate had higher WHC values than fish meat hydrolysis. Nevertheless, OHC of chicken breast protein hydrolysate was lower than that prepared from fish meat. The overall results suggested that chicken breast protein hydrolysate from either raw or cooked meats was potentially used as functional ingredients in food industry.