Authors : O. Sangtherapitikul , Y. C. Chen and T.C. Chen
Abstract: The objective of this study was to develop novel products from spent hen protein hydrohysate. Protein hydrolysates have been used for flavoring purposes, as savory flavors or taste enhancers. Ground spent hen breast meat and water [1:10 % (w/w) and 1:2 (w/w)] were blended and hydrolyzed with either papain and Aspergillus oryzae protease [P+A, 0.5% (w/w) each of raw meat weight] or papain and Aspergillus oryzae protease and bromelain [P+A+B, 0.33% (w/w) each of raw meat weight] at 50 C for four hours. The enzyme activity was terminated by placing the reaction bottles in boiling water for 15 min. After cooling, either whole hydrolysates or filtrates were used for product preparations. Freeze during and evaporation methods were used in preparing hydrolysate powders or concentrated paste accordingly. Yield, moisture content, and microbiological analyses of the final products were also measured. Yields of freeze-dried powders from P+A and P+A+B hydrolysate prepared at 1:10 (meat: water) filtrates were 22.8 % (W/W) and 23.0% (W/W), respectively. Yields of freeze-dried whole hydrolysates were 26.0 and 24.8% for P+A and P+A+B, respectively. Meanwhile, freeze-dried powders from P+A and P+A+B hydrolysate prepared at 1:2 filtrates had 26.7 and 26.2% of yield, respectively, while the yields of concentrated paste from whole hydrolysates were 47.8 and 51.0% for P+A and P+A+B, accordingly. Both freeze-dried filtered hydrolysate and the freeze-dried hydrolysate products had a total aerobe plate count ranging from log 2.59 to 2.97 cfu/g. Similar range of total aerobes (log 2.74 to 2.84 cfu/g) was obtained in concentrated paste products. Neither Salmonella nor E. coli /Coliform was detected from the prepared products.
O. Sangtherapitikul , Y. C. Chen and T.C. Chen , 2005. Utilization of Spent Hens as a Flavoring Base: 2. Flavoring Products from Spent Hen Meat Hydrolysate . Journal of Food Technology, 3: 41-45.