Composition of Hydrolysates from Meat

✍ Scribed by Maria Elisabeth M. Pinto E Silva; Rosa N. Mazzilli; Fabiana Cusin

• Book ID: 102591577
• Publisher: Elsevier Science
• Year: 1999
• Tongue: English
• Weight: 101 KB
• Volume: 12
• Category: Article
• ISSN: 0889-1575
• DOI: 10.1006/jfca.1999.0815

✦ Synopsis

Vegetal enzymes, such as bromelin found in pineapple (Ananas comosus L.), are e$ciently employed in meat hydrolysis. Fractional beef, turkey and chicken were hydrolysed with bromelin under ordinary household conditions. The hydrolysates were analysed for protein, water, fat, and fatty acids and acidity. The protein contents of the hydrolysates (per 100 g of meat) were 11 g for beef, and 12 g for both turkey and chicken. The beef hydrolysate had 1.4 g of fat per 100 g of meat. After hydrolysis, 90% of the fatty acids remained in the beef hydrolysate, whereas 50% remained in the turkey hydrolysate and 70% in the chicken hydrolysate. The acidity of the fresh meats was slightly lower (pH"5.7) than the acidity of the hydrolysates (pH"4.9) due to the presence of pineapple, which is a positive aspect for preserving the hydrolysates. It was concluded that these hydrolysates are important low cost sources of nutrients, and that they can be very well employed in all kinds of diets. The cost of hydrolysates produced under ordinary household conditions is 50% lower than manufactured products.