Obtenção de hidrolisados proteicos com potencial flavorizante a partir de osso de frango caipira

• Autor(a) principal: Cunha, Rebeka Correia de Souza
• Data de Publicação: 2022
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: Biblioteca Digital de Teses e Dissertações da UFPB
• Texto Completo: https://repositorio.ufpb.br/jspui/handle/123456789/24206
• topic: Reação de Maillard; Subprodutos de frango; Compostos voláteis; Hidrolisado proteico; Ossos de frango; Maillard reaction; Chicken by-products; Volatile compounds; Protein hydrolyzate; Chicken bone; CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS

One of the most important by-products of chicken slaughter, bone residues, are an excellent source of protein and can therefore be used as protein hydrolysate obtained by enzymatic hydrolysis. This technique has allowed the use of meat by-products with a wide technological application, including the production of flavorings. The aim of this research was to develop a flavoring agent from protein hydrolysates of free-range chicken bones that can be used in the food industry. The partial chemical composition of free-range chicken bones was studied, followed by enzymatic hydrolysis with the enzymes Alcalase, Flavourzyme and a mixture of the two enzymes (1:1). The protein hydrolysates were analyzed for free and total amino acid content, sugar profile and volatile profile. The free-range chicken bones had a high content of proteins and lipids, 26.27g/100g and 12.21g/100g, respectively; they were also rich in calcium (11,56g/100g) and phosphorus (4,55g/100g). The alcalase enzyme had a higher degree of hydrolysis (20.59%), compared to flavourzyme (4.60%) and the enzyme mixture (14.90%). The profile of free amino acids released by the enzymes favored the HFA - hydrolysate of Flavourzyme and the alcalase enzyme mixture, but the HF - hydrolysate of Flavourzyme provided volatile components in greater quantity and quality for meat flavor. The sugar profile indicated the presence of maltose, glucose, fructose, and ribose, with higher sugar concentrations in the dry residues of free-range chicken bones, suggesting that these sugars were consumed by the enzymatic hydrolysis. Glucose (FG) or xylose (FX) was added to the selected hydrolysate, HF, to obtain two flavorings that were tested for instrumental color, flavor profile, and sensory characterization. FX exhibited more browning after the Maillard reaction and eight more aroma components than FG. However, the sensory panel did not identify significant between the two flavorings. In summary, FX can be used as a basis for the development of meat flavors that will enable advances in environmental issues and cost improvements for free-range chicken production.