Enzymatic Hydrolysis of Hide âFleshingâ Meat: Characterisation and Optimization

C. Anzani; T. Tedeschi; A. Dossena; S. Sforza

Enzymatic Hydrolysis of Hide âFleshingâ Meat: Characterisation and Optimization

In: 63rd International Congress of Meat Science and Technology

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C. Anzani

C. Anzani ¹Food and Drug Department, University of Parma, Italy; cecilia.anzani@studenti.unipr.it; cecilia.anzani@teagasc.ie

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T. Tedeschi

T. Tedeschi ¹Food and Drug Department, University of Parma, Italy; cecilia.anzani@studenti.unipr.it; cecilia.anzani@teagasc.ie

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A. Dossena

A. Dossena ¹Food and Drug Department, University of Parma, Italy; cecilia.anzani@studenti.unipr.it; cecilia.anzani@teagasc.ie

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, and

S. Sforza

S. Sforza ¹Food and Drug Department, University of Parma, Italy; cecilia.anzani@studenti.unipr.it; cecilia.anzani@teagasc.ie

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Type:: Chapter

Pages:: 692â693

DOI:: https://doi.org/10.3920/9789086868605_309

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The meat portion directly attached to bovine hides (fleshing meat) is a meat industry by-product. It has the potential to become a new source of proteins. Therefore the aim is to recover fleshing meat proteins, by enzymatic hydrolysis, in order to revalorize it as a possible food or feed product. The proteolytic activity of several commercial enzymes was tested and the resultant hydrolysates were characterized. The results demonstrated that papain and Alcalase were efficient in hydrolyzing collagen, which is the main protein in fleshing meat. The optimum conditions for the hydrolysis were determined by the response surface method (RSM) followed by a scaling-up to 5 l volume.

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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

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- Life Sciences

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Enzymatic Hydrolysis of Hide âFleshingâ Meat: Characterisation and Optimization

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Nurturing locally, growing globally

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Enzymatic Hydrolysis of Hide âFleshingâ Meat: Characterisation and Optimization