Physicochemical, Functional, and Technological Properties of Protein Hydrolysates Obtained by Microbial Fermentation of Broiler Chicken Gizzards

Abstract

Fermentation is an economical method for obtaining protein hydrolysates. The purpose of the scientific research was to perform a comprehensive analysis of the physicochemical, technological, and functional properties of protein hydrolysates obtained by microbial fermentation. The research results showed that hydrolysates fermented with propionic acid bacteria and bifidobacteria have better physicochemical and technological indicators compared to the control sample. Significant increases in water-holding and fat-holding capacities (by 1.8–2.1 times and 1.5–2.5 times, respectively), as well as fat-emulsifying ability (by 12.8–29.8%) in experimental samples were found. Hydrolysates obtained by fermentation effectively inhibit the growth of Escherichia coli and Staphylococcus aureus. The thermal analysis showed a sufficiently high-thermal stability of the obtained protein hydrolysates. In hydrolysates fermented by bacterial culture, the removal of physico-mechanical and osmotically bound moisture occurred at temperatures of 110 °C and 115 °C, respectively, and in whey protein hydrolysate at a temperature of 100 °C. The release of chemically bound moisture was observed at a temperature of 170 °C for fermented hydrolysates and at 155 °C for the control sample. The results proved that fermented protein products are characterized by high functional properties, antioxidant and antimicrobial activity, and can be used as natural food additives and preservatives.

The effect of protein hydrolysate on the functional and technological indicators of pate

“…The results of determining the fat-holding, water-holding and fat-emulsifying capacity are presented in Table 2. The obtained high values of the studied indicators confirmed the literature data on the good technological properties of protein hydrolysates using the example of comparison with the hydrolysate obtained by microbiological fermentation of the broiler chickens gizzard [10]. The values of physical-chemical indicators, as well as their standardized values according to GOST R 55334-2012 "Meat and meat-containing pates.…”

Improved Organoleptic Properties in Cooked Sausages through a Mutton-Poultry Blend: An Analytical Study

“…Chicken meat is one of the important components of a healthy diet. It is a source of highquality, easily digestible proteins, vitamins, amino acids, and minerals, an essential component for the growth and functioning of the body, and the source of prevention of a number of diseases [17,18]. Poultry meat provides a complete balance of protein in the body among the majority of the population, thus the need for regular consumption of chicken meat becomes even more evident.…”

Development of Biodegradable Alginate-Based Films with Bioactive Properties and Optimal Structural Characteristics with Incorporation of Protein Hydrolysates

“…The protein fermentation by microorganisms led to the accumulation of several compounds, including exopolysaccharides, polyphenols, and bioactive peptides. These molecules played an important role in conferring antioxidant properties to the generated protein hydrolysates [36], and the ability to form film matrices. The literature has shown that marine polysaccharides, particularly sodium alginate, also possess inherent antioxidative properties through natural polyphenol content [5].…”