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首页> 外文期刊>Journal of Food Technology >Utilization of Spent Hens as a Flavoring Base: 2. Flavoring Products from Spent Hen Meat Hydrolysate
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Utilization of Spent Hens as a Flavoring Base: 2. Flavoring Products from Spent Hen Meat Hydrolysate

机译：废母鸡作为调味料的用途：2.废母鸡肉水解产物的调味产品

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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.
机译：这项研究的目的是从废鸡蛋白水解物中开发新产品。蛋白质水解物已经用作调味目的，作为咸味或增味剂。将磨碎的母鸡胸肉和水[1:10％（w / w）和1：2（w / w）]混合并与木瓜蛋白酶和米曲霉蛋白酶[P + A，0.5％（w / w）水解在50°C下，木瓜蛋白酶和米曲霉蛋白酶以及米曲霉蛋白酶和菠萝蛋白酶[分别为生肉重量的0.33％（w / w）]在四个小时内。将反应瓶放在沸水中15分钟以终止酶的活性。冷却后，将全部水解产物或滤液用于产物制备。冷冻和蒸发方法分别用于制备水解产物粉末或浓缩浆。还测量了最终产品的产量，水分含量和微生物分析。以1:10（肉：水）滤液制备的P + A和P + A + B水解产物的冻干粉产率分别为22.8％（W / W）和23.0％（W / W）。对于P + A和P + A + B，冷冻干燥的全水解产物的产率分别为26.0和24.8％。同时，以1：2滤液制得的P + A和P + A + B水解产物的冷冻干燥粉末分别具有26.7％和26.2％的收率，而从全水解产物中浓缩糊状物的收率，P +为47.8和51.0％ A和P + A + B。冷冻干燥的过滤的水解产物和冷冻干燥的水解产物产物的总需氧菌板数为log 2.59至2.97 cfu / g。在浓缩糊状产品中获得了相似范围的总需氧菌（log 2.74至2.84 cfu / g）。从所制备的产品中均未检测到沙门氏菌或大肠杆菌/大肠菌。

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