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Food & Function Vol -4

Food & Function Vol -3

Food & Function Vol -2

Food & Function Vol -1

Antimicrobial activity of poultry bone and meat trimmings hydrolyzates in low-sodium turkey food

Content Provider	Royal Society of Chemistry (RSC)
Author	Sforza, Stefano Dossena, Arnaldo Conti, Stefania Zanello, Pier Paolo Bottesini, Chiara Nikolaev, Ilya V. Ciociola, Tecla Lambertini, Francesca Magliani, Walter Polonelli, Luciano Koroleva, Olga
Copyright Year	2014
Abstract	This research was aimed at the evaluation of the antimicrobial activity exerted by poultry protein hydrolyzates derived from industrial leftovers added to minced turkey meat, intended for the production of burgers for human consumption. Hydrolyzates were obtained through enzymatic hydrolysis from poultry bone and meat trimmings, as by-products from the poultry industry. Colony forming unit assays, under both laboratory and industrial conditions, were performed to assess microbial growth. Poultry protein hydrolyzates inhibited microbial growth occurring in semi-finished turkey meat during the normal retention period because of their water holding capacity resulting in a decreased water activity. Overall, the findings demonstrated that poultry protein hydrolyzates could decrease mesophilic, psychrophilic, and thermophilic bacterial growth for the entire product shelf-life. Bacterial growth inhibition obtained in minced turkey meat by addition of poultry protein hydrolyzates (1.5%), hygroscopic amino acids mixture (1.5%) or sodium chloride (1%) was similar. It is suggested that the use of hydrolyzates could allow the reduction of salt content in poultry meat based products leading to the production of low-sodium turkey food still maintaining acceptable sensory characteristics.
Starting Page	220
Ending Page	228
Page Count	9
File Format	HTM / HTML PDF
ISSN	20426496
Volume Number	5
Issue Number	2
Journal	Food & Function
DOI	10.1039/c3fo60454c
Language	English
Publisher	Royal Society of Chemistry
Access Restriction	Open
Subject Keyword	Colony Antimicrobial Protein Hydrolysis Bone Water activity Mesophile Psychrophile Thermophile Bacterial growth Hygroscopy Sodium chloride
Content Type	Text
Resource Type	Article
Subject	Medicine Food Science

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