Optimization of the Enzymatic Hydrolysis of Mechanically Deboned Chicken Meat: The Use of Experimental Statistical Design

N. Pap; S. Mäkinen; A. Pihlanto

Optimization of the Enzymatic Hydrolysis of Mechanically Deboned Chicken Meat: The Use of Experimental Statistical Design

In: 63rd International Congress of Meat Science and Technology

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N. Pap

N. Pap ¹Natural Resources Institute Finland, Bio-based Business and Industry, Humppilantie 14, FIN-31600 Jokioinen, Finland

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S. Mäkinen

S. Mäkinen ¹Natural Resources Institute Finland, Bio-based Business and Industry, Humppilantie 14, FIN-31600 Jokioinen, Finland

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, and

A. Pihlanto

A. Pihlanto ²Natural Resources Institute Finland, Green Technology, Humppilantie 14, FIN-31600 Jokioinen, Finland; nora.pap@luke.fi

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Type:: Chapter

Pages:: 702–703

DOI:: https://doi.org/10.3920/9789086868605_314

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This paper introduces the application of response surface methodology (RSM) for the optimization of processing parameters of the mechanically deboned meat (MDM) hydrolysis process. The hydrolysis time (tim) was 4 hours, the hydromodule (Hyd) was 1 and the enzyme to substrate ratio (E:S) 0.4364. With these parameters the protein recovery was about 90%. The molecular weight distribution analysis shown that the smallest fragments were observed at 50 Da and the largest proteins at 45 kDa of molecular weight. Majority (approx. 70%) of the proteins were around 10 kDa indicating that the hydrolysis treatments were rather mild. In future work, the functional properties of the protein hydrolysate will be analysed that work as a tool for planning potential food formulations. Beside, a sustainability of the process will be performed usinf LCA method.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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Optimization of the Enzymatic Hydrolysis of Mechanically Deboned Chicken Meat: The Use of Experimental Statistical Design

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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