engleski

Mechanically deboned turkey meat with improved digestibility and biological value

Enzymatic hydrolysares of mechanically deboned meat (MDM)by-products have long been used as flavouring and functional food ingredients in the food industry and also as the bases of formula foods for special dietary uses. By proteolysis MDM products with designed functional and good sensory features and even with hypoantigenic properties due to the protein epitope modification can be made. In case of milk protein allergy, MDM products can substitute milk in formula foods for milk allergic patients. For sportsmen, hydrolysates can be used as good sources of amino acids within a short time without burdening the digestive system and protect the immune system by healthy diet. The aim was to produce MDM hypoantigenic products with improved digestibility and biological value to be used as a milk protein alternative. Turkey MDM product was treated with digestive enzymes (trypsin:chymotrypsin 1:1 ; pancreatin). The hydrolysis reaction conditions were optimized (6% protein in 0, 1w/v % NaHCO3 buffer, pH 7.0 ; enzyme-protein 1:100, 37C ; 60 min), followed with freeze drying. Hydrolysates (MDMH) were assessed for degree of hydrolyses (DH, %) using TNBS method and MW distribution by SDS-PAGE. Modification of immune reactive binding sites in MDHMs was monitored by immunoblotting using milk allergic human patients sera. Faecal digestibility (FD) and biological value indexes (NPU, BV) were detrmined using rat feeding trials. MDMH products had high digestibility and biological values and did not show reactivity against milk allergic human patients sera which correspond to our expectations and literature data.

meat; digestibility; biological value

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