Effect of Adding Bovine Skin Gelatin Hydrolysates on Antioxidant Properties, Texture, and Color in Chicken Meat Processing

Author:

Nuñez Suleivys M.1,Cárdenas Constanza2ORCID,Valencia Pedro3ORCID,Pinto Marlene3,Silva Javier1ORCID,Pino-Cortés Ernesto1ORCID,Almonacid Sergio3

Affiliation:

1. Escuela de Ingeniería Química, Pontificia Universidad Católica de Valparaíso, Valparaíso 2340025, Chile

2. Núcleo de Biotecnología Curauma (NBC), Pontificia Universidad Católica de Valparaíso, Valparaíso 2373223, Chile

3. Departamento de Ingeniería Química y Ambiental, Universidad Técnica Federico Santa María, Valparaíso 2390123, Chile

Abstract

(1) Background: Phosphates are used in the food industry to improve water retention and product quality. However, when consumed in excess, they can be harmful to health. Instead, bovine skin gelatin hydrolysates present health benefits such as being a rejuvenating agent, stimulating collagen production, and improving food quality, in addition to being a source of protein. The effect of the addition of bovine skin gelatin hydrolysates on the texture and color of thermally processed chicken meat (boiled type) and antioxidant activity was evaluated. (2) Methods: Hydrolysates were prepared with subtilisin with the degree of hydrolysis being 6.57 and 13.14%, which were obtained from our previous study. (3) Results: The hydrolysates improved the firmness of the meat matrix compared to the control. Additionally, the hydrolysate with a 13.14% degree of hydrolysis reached the same firmness (p > 0.05) as the commercial ingredient sodium tripolyphosphate at its maximum limit allowed in the food industry when it was applied at 5% (w/w meat) in the meat matrix, improving firmness over the control by 63%. Furthermore, both hydrolysates reached a similar color difference to sodium tripolyphosphate at its maximum allowed limit when applied at a concentration of 2% (w/w meat). Additionally, it was found that these hydrolysates obtained the same antioxidant activity as sodium tripolyphosphate, capturing free radicals at 10%. (4) Conclusion: The findings of this study suggest that bovine skin gelatin hydrolysates can be applied as an ingredient with functional properties, being an alternative to phosphates to improve the quality of meat products.

Funder

ANID

Publisher

MDPI AG

Subject

Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science

Reference45 articles.

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3. Phosphate Additives in Food;Ritz;Dtsch. Aerzteblatt Online,2012

4. Understanding the consumer’s perception of traditional frankfurters and frankfurters with healthy attributes through sorting task and hard laddering techniques;Trindade;Meat Sci.,2019

5. Chambers, E., Chambers, E., and Castro, M. (2018). What Is “Natural”? Consumer Responses to Selected Ingredients. Foods, 7.

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