Effect of Microbial Enzymes on the Changes in the Composition and Microstructure of Hydrolysates from Poultry By-Products

Fermentation

卷:7

Oksana Zinina¹  Svetlana Merenkova¹  Tatyana Shnyakina²  Irina Lykasova²  Alexander Kuznetsov³ 

[1] Department of Food and Biotechnology, South Ural State University (National Research University), 76 Lenin Avenue, Chelyabinsk 454080, Russia;

[2] Department of Infectious Diseases and Veterinary-Sanitary Expertise, South Ural State Agrarian University, Gagarin Street 13, Chelyabinsk Region, Troitsk 457100, Russia;

[3] Department of Morphology, Physiology and Pharmacology, South Ural State Agrarian University, Gagarin Street 13, Chelyabinsk Region, Troitsk 457100, Russia;

关键词: hydrolysis;    combs;    gizzards;    fermentation;    propionic acid bacteria;    bifidobacteria;   

DOI  :  10.3390/fermentation7030190

来源: DOAJ

【 摘 要 】

Poultry by-products are promising for the production of protein hydrolysates by enzymatic hydrolysis. The aim of the study is to research the effect of bacterial concentrates on the changes in the amino acid composition and microstructure of poultry by-products during fermentation. Hydrolysis of the gizzards and combs was carried out with a liquid concentrate of bifidobacteria and propionic acid bacteria. As a result of microstructural study of fermented by-products, a decrease in the perception of histological dyes, poor visualization of the cell elements and blurring of the connective tissue matrix were established. During morphometric analyses, we found a reduction in the specific area of connective tissue, the diameter of collagen fibers and the thickness of muscle fibers. A significant effect of the fermentation on the particle size distribution was noted; samples hydrolyzed by microbial enzymes were characterized by a high uniformity of particle sizes and a large number of small particles. Our research revealed an increase in the concentration of free amino acids in the hydrolysates during the fermentation period. The results of biochemical and microscopic analysis confirm the good hydrolysability of hen combs and gizzards under the action of microbial enzymes.

【 授权许可】

Unknown