scholarly journals Conversion of chicken viscera into protein hydrolysate for palatant production

2017 ◽  
Vol 13 (4) ◽  
pp. 606-611
Author(s):  
Muhammad Afiq Khir Anuar ◽  
Nur Husna Haron Narashid ◽  
Madihah Md Salleh ◽  
Adibah Yahya
Keyword(s):  
Protein Hydrolysate ◽  
Value Added ◽  
Soy Sauce ◽  
Aroma Compound ◽  
Pet Food ◽  
Human Food ◽  
Food Industries ◽  
Protein Waste ◽  
Chicken Viscera ◽  
Pet Owner

Flavor and aroma cannot be separated in food industries. The manipulation of the ingredients to increase the taste has started since early civilization. Common example of the earliest application of ingredients to increase the savory taste of the food is soy sauce production. The process of digging out the aroma and flavor includes frying, stewing, grilling as well as fermenting. Nowadays, much complex savory system in food can be achieved through several processes such as Maillard reaction and protein hydrolysate production. The food produced will not only be tasty but healthy. This concept was first focusing on human food production. However, the increasing number of pet owner for about 10% annually since 2008 as reported by US Pet Owner Society demands the same concept to be implemented in pet food industries. Since most pet owners considered their pets as part of their family, the pet food source from 4D (dead, dying, disable and diseased) animals are unacceptable. Therefore, the pet food industries are competing with human food industries to get the clean source of meat for food as well for flavor production. An alternative to overcome this is by utilizing the viscera of the slaughtered chicken for palatant or flavor production. Aside from meat, bones and feathers, viscera are also abundantly being considered as waste and were not fully utilized. They are rich in protein. The protein can be recovered using suitable process and later turned into a value-added product such as flavor. There is a study available for converting the protein waste into protein hydrolysate via chemical and physical technique. However, only few reports are available for the conversion process via indigenous microbes and enzymes. It is believed that the indigenous microbes and enzymes (protease, peptinase) can be utilized for protein hydrolysate production which will later can be utilized as palatant. The palatant produced should have Sulphur-based aroma compound such as 2-methyl-3-furanthiol and 2-furfuryl-thiol which serve as precursors for chicken aroma.

Economic Contributions of Agriculture, Natural Resources, and Food Industries in Florida in 2015

EDIS ◽  
2017 ◽  
Vol 2017 (5) ◽  
Author(s):  
Alan W. Hodges ◽  
Mohammad Rahmani ◽  
Christa D. Court
Keyword(s):  
Value Added ◽  
Economic Modeling ◽  
Labor Income ◽  
Food Industries ◽  
Business Taxes ◽  
Commodity Production ◽  
Industry Output ◽  
Property Income ◽  
Broad Array ◽  
Industry Sectors

This analysis was conducted using the Implan regional economic modeling system and associated state and county databases (IMPLAN Group LLC) to estimate economic multipliers and contributions for over 500 different industry sectors. Multipliers capture the indirect and induced economic activity generated by re-spending of income or sales revenues in a regional economy. A collection of 121 industry sectors were included in the analysis to represent the broad array of activities encompassed by agricultural and natural-resource commodity production, manufacturing, distribution and supporting services in Florida. Economic contributions can be measured in terms of employment, industry output, value added, exports, labor income, other property income, and business taxes. A glossary of economic terms used in this report is provided following this summary.

Effect of the Inclusion of an Extruded Mixture in the Diets of Weaned Piglets

1994 ◽  
Vol 1994 ◽  
pp. 159-159
Author(s):  
M.D. Baucells ◽  
X. Serrano ◽  
F. Puchal
Keyword(s):  
Weaned Piglets ◽  
Fish Food ◽  
Human Food ◽  
Food Industries ◽  
Young Pigs ◽  
Extrusion Technology ◽  
Farm Livestock ◽  
Made In

For over 50 years extrusion has been used as a method for processing human food. However during the last 10-15 years significant advances have been made in the development and application of extrusion technology, particularly in the pet and fish food industries. Extrusion may become economically advantageous and thus an strategy to be considered by feed manufacturers which applies to several farm livestock (Partridge and Gill, 1993). Cereals and oilseeds extruded mixtures based diets for young pigs fall into this category even though currently they are not commonly used by swine producers.The objective of this experiment was to evaluate the effects on the performance and apparent faecal digestibility of weaned piglets of a diet with or without inclusion of an extruded mixture of 2 cereals (maize and wheat) and full-fat soyabeans.

Liquid Chromatographic Determination of Protein Acid Hydrolysate Content in Blended Soy Sauce

1985 ◽  
Vol 68 (4) ◽  
pp. 618-621
Author(s):  
Shih-Ling Yeh-Chen ◽  
Chin-Tan Hsu
Keyword(s):  
Liquid Chromatography ◽  
Mobile Phase ◽  
Levulinic Acid ◽  
Protein Hydrolysate ◽  
Chromatographic Determination ◽  
Soy Sauce ◽  
Acid Hydrolysate ◽  
Liquid Chromatographic Determination ◽  
Liquid Chromatographic

Abstract Five methods were investigated for the determination of levulinic acid in soy sauce to determine the addition of protein hydrolysate, mainly acid hydrolysate of defatted soybeans. Best results were obtained by using liquid chromatography (LC) with 0.004M HC104 as the mobile phase and bromcresol purple as a post-column reagent. An innovative LC method with 0.1% H3PO4 as eluant was developed for determination of levulinic acid at 280 nm in soy sauce. This was the most timesaving method.

scholarly journals Preparation, Identification, and Activity Evaluation of Eight Antioxidant Peptides from Protein Hydrolysate of Hairtail (Trichiurus japonicas) Muscle

Marine Drugs ◽  
2019 ◽  
Vol 17 (1) ◽  
pp. 23 ◽  
Author(s):  
Xiu-Rong Yang ◽  
Lun Zhang ◽  
Dong-Ge Ding ◽  
Chang-Feng Chi ◽  
Bin Wang ◽  
...  
Keyword(s):  
Superoxide Anion ◽  
Protein Hydrolysate ◽  
Reducing Power ◽  
Model System ◽  
Amino Acid Sequences ◽  
Health Food ◽  
Antioxidant Peptides ◽  
Food Industries ◽  
Molecular Weights ◽  
Hydrolysis Process

In this report, protein of hairtail (Trichiurus japonicas) muscle was separately hydrolyzed using five kinds of proteases (alcalase, trypsin, neutrase, pepsin, and papain), and the papain- and alcalase-hydrolysates showed higher 2,2-diphenyl-1-picrylhydrazyl radicals (DPPH•) and hydroxyl radical (HO•) scavenging activity than other three protease hydrolysates. Therefore, the protein hydrolysate of hairtail muscle (HTP) was prepared using binary-enzymes hydrolysis process (papain + alcalase). Subsequently, eight antioxidant peptides were purified from HTP using membrane ultrafiltration and chromatography technology, and their amino acid sequences were identified as Gln-Asn-Asp-Glu-Arg (TJP1), Lys-Ser (TJP2), Lys-Ala (TJP3), Ala-Lys-Gly (TJP4), Thr-Lys-Ala (TJP5), Val-Lys (TJP6), Met-Lys (TJP7), and Ile-Tyr-Gly (TJP8) with molecular weights of 660.3, 233.0, 217.1, 274.1, 318.0, 245.1, 277.0, and 351.0 Da, respectively. TJP3, TJP4, and TJP8 exhibited strong scavenging activities on DPPH• (EC50 0.902, 0.626, and 0.663 mg/mL, respectively), HO• (EC50 1.740, 2.378, and 2.498 mg/mL, respectively), superoxide anion radical (EC50 2.082, 2.538, and 1.355 mg/mL, respectively), and 2,2′-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical (EC50 1.652, 0.831, and 0.586 mg/mL, respectively). Moreover, TJP3, TJP4, and TJP8 showed higher reducing power and inhibiting ability on lipid peroxidation in a linoleic acid model system. These results suggested that eight isolated peptides (TJP1 to TJP8), especially TJP3, TJP4, and TJP8 might serve as potential antioxidants applied in the pharmaceutical and health food industries.

scholarly journals Why the key aroma compound of soy sauce aroma type baijiu has not been revealed yet?

LWT ◽  
2021 ◽  
pp. 112735
Author(s):  
Jiawen Duan ◽  
Shiqi Yang ◽  
Honghua Li ◽  
Dan Qin ◽  
Yi Shen ◽  
...  
Keyword(s):  
Soy Sauce ◽  
Aroma Compound

scholarly journals Efficient production of myo-inositol in Escherichia coli through metabolic engineering

2020 ◽  
Author(s):  
Ran You ◽  
Lei Wang ◽  
Congrong Shi ◽  
Hao Chen ◽  
Shasha Zhang ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Metabolic Engineering ◽  
Carbon Flux ◽  
Value Added ◽  
Efficient Production ◽  
Wild Type ◽  
Food Industries ◽  
E Coli ◽  
Mixed Carbon Source

Abstract Background: The biosynthesis of high value-added compounds using metabolically engineered strains has received wide attention in recent years. Myo-inositol (inositol), an important compound in the pharmaceutics, cosmetics and food industries, is usually produced from phytate via a harsh set of chemical reactions. Recombinant Escherichia coli strains have been constructed by metabolic engineering strategies to produce inositol, but with a low yield. The proper distribution of carbon flux between cell growth and inositol production is a major challenge for constructing an efficient inositol-synthesis pathway in bacteria. Construction of metabolically engineered E. coli strains with high stoichiometric yield of inositol is desirable.Results: In the present study, we designed an inositol-synthesis pathway from glucose with a theoretical stoichiometric yield of 1 mol inositol/mol glucose. Recombinant E. coli strains with high stoichiometric yield (>0.7 mol inositol/mol glucose) were obtained. Inositol was successfully biosynthesized after introducing two crucial enzymes: inositol-3-phosphate synthase (IPS) from Trypanosoma brucei, and inositol monophosphatase (IMP) from E. coli. Based on starting strains E. coli BW25113 (wild-type) and SG104 (ΔptsG::glk, ΔgalR::zglf, ΔpoxB::acs), a series of engineered strains for inositol production was constructed by deleting the key genes pgi, pfkA and pykF. Plasmid-based expression systems for IPS and IMP were optimized, and expression of the gene zwf was regulated to enhance the stoichiometric yield of inositol. The highest stoichiometric yield (0.96 mol inositol/mol glucose) was achieved from recombinant strain R15 (SG104, Δpgi, Δpgm, and RBSL5-zwf). Strain R04 (SG104 and Δpgi) reached high-density in a 1-L fermenter when using glucose and glycerol as a mixed carbon source. In scaled-up fed-batch bioconversion in situ using strain R04, 0.82 mol inositol/mol glucose was produced within 23 h, corresponding to a titer of 106.3 g/L (590.5 mM) inositol.Conclusions: The biosynthesis of inositol from glucose in recombinant E. coli was optimized by metabolic engineering strategies. The metabolically engineered E. coli strains represent a promising method for future inositol production. This study provides an essential reference to obtain a suitable distribution of carbon flux between glycolysis and inositol synthesis.

scholarly journals Chemical-Free Recovery of Crude Protein from Livestock Manure Digestate Solid by Thermal Hydrolysis

2021 ◽  
Author(s):  
Ken Tasaki
Keyword(s):  
Vitamin E ◽  
Amino Acid ◽  
Crude Protein ◽  
Protein Hydrolysate ◽  
Value Added ◽  
Essential Amino Acids ◽  
Thermal Hydrolysis ◽  
Livestock Manure ◽  
Hydrolysis Process ◽  
Commercial Applications

Abstract Protein is becoming an increasingly important resource for a variety of commercial applications. Yet, a large volume of protein is being wasted. Notably, livestock manure solids have a significant content of protein which is not only underutilized, but prone to runoff and eventual breakdown to reactive nitrogen compounds, contributing to eutrophication. It would be desirable to remove protein before it causes environmental hazards and then convert it to value-added commercial applications. We have developed a novel thermal hydrolysis process (THP) to extract crude protein from livestock manure solid, or manure digestate solid (MDS) in particular, without the use of any chemical. We demonstrate the versatility of our new process to control the molecular weight (MW) distribution of the extracted protein hydrolysate (PH). The antioxidant activity of the crude protein hydrolysate (CPH) has been examined through Oxygen Radical Absorbance Capacity Assay. The results have shown that our CPH had its antioxidant capacity against the peroxyl radical similar to that of vitamin E and exhibited almost 7 times as strong inhibition against the hydroxyl radical as vitamin E. We also evaluated the nutritional value of our PH by analyzing its amino acid composition and the MW distribution through amino acid analysis, SDS-PAGE, and MALDI-TOF mass spectroscopy. The characterizations have revealed that the PH recovered from MDS had 2.5 times as much essential amino acids as soybean meal on dry matter basis, with the MW distribution ranging from over a hundred Da to 100 KDa. Finally, the protein powder was prepared from the extracted CPH solution and its composition was analyzed.

scholarly journals Development of Mango and Tomato Paste and It's Physico-Chemical Characterization

2020 ◽  
pp. 165-171
Author(s):  
Dakshan Kumar Nethaji ◽  
Sakamuri Suresh ◽  
J. Esther Hellan Prasanna ◽  
V. Vijayagopal ◽  
Gurusamy Ramesh
Keyword(s):  
Chemical Characterization ◽  
Value Added ◽  
Food Industries ◽  
Mango Tree ◽  
Tomato Paste ◽  
Physico Chemical ◽  
Wide Range ◽  
Tomato Product ◽  
Tomato Pulp ◽  
Fresh Pulp

Mangoes are most widely used in cuisine. The Soil requirement for cultivation of Mango tree is a hardy perennial and evergreen tree and it can be grown on a wide range of soils. Value added product such as Milk Shakes can be obtained from fresh pulp of Mango which acts as an excellent source of Vitamin-A and flavonoids. Similar to that high quality Tomato product can be prepared from tomato pulp by using uniformly ripened, red colour tomato. Thus Tomato is nutritious and mostly eaten as processed fruit. So the importance of Climatic Fruit in food industries for the manufacturing of value added Product has received great attention. So the objective of present study is to analyse the composition of mango and tomato and to develop the pulp, and also to know its shelf life which favour the health benefits.

scholarly journals Biocatalytic Production of Aldehydes: Exploring the Potential of Lathyrus cicera Amine Oxidase

Biomolecules ◽  
2021 ◽  
Vol 11 (10) ◽  
pp. 1540
Author(s):  
Elisa Di Fabio ◽  
Alessio Incocciati ◽  
Alberto Boffi ◽  
Alessandra Bonamore ◽  
Alberto Macone
Keyword(s):  
Amine Oxidase ◽  
Aqueous Media ◽  
Value Added ◽  
Primary Amines ◽  
Food Industries ◽  
Reactive Chemicals ◽  
Lathyrus Cicera ◽  
Amino Oxidase ◽  
Purification Protocol ◽  
Biocatalytic Process

Aldehydes are a class of carbonyl compounds widely used as intermediates in the pharmaceutical, cosmetic and food industries. To date, there are few fully enzymatic methods for synthesizing these highly reactive chemicals. In the present work, we explore the biocatalytic potential of an amino oxidase extracted from the etiolated shoots of Lathyrus cicera for the synthesis of value-added aldehydes, starting from the corresponding primary amines. In this frame, we have developed a completely chromatography-free purification protocol based on crossflow ultrafiltration, which makes the production of this enzyme easily scalable. Furthermore, we determined the kinetic parameters of the amine oxidase toward 20 differently substituted aliphatic and aromatic primary amines, and we developed a biocatalytic process for their conversion into the corresponding aldehydes. The reaction occurs in aqueous media at neutral pH in the presence of catalase, which removes the hydrogen peroxide produced during the reaction itself, contributing to the recycling of oxygen. A high conversion (>95%) was achieved within 3 h for all the tested compounds.

scholarly journals RAW MEAT-BASED DIET (BARF) IN DOGS AND CATS NUTRITION

2020 ◽  
Vol 19 (2) ◽  
Author(s):  
Diana BROZIĆ ◽  
Željko MIKULEC ◽  
Marko SAMARDŽIJA ◽  
Dražen ĐURIČIĆ ◽  
Hrvoje VALPOTIĆ
Keyword(s):  
Small Sample ◽  
Cold Chain ◽  
Feeding Practice ◽  
Pet Food ◽  
Animal Products ◽  
Raw Meat ◽  
Beneficial Effects ◽  
Nutrient Imbalances ◽  
Short Period ◽  
Pet Owner

Diet based on raw meat or more popularly called BARF (Biologically Appropriate Raw Food) is defined as pet food diet that is composed of thermally untreated animal products that are either derived from wild or domestic animals and is used as a pet food diet for pets in households. Raw meat-based diet can be divided into two basic categories: commercially available finished products and diet prepared by pet owner (called homemade BARF). Homemade diets are based on recipes that are enabling the owner to self prepare the diet. Nevertheless, the recepies used do not have to be in coordinance with official recommendations that could potentially result in the development of pathologies as a result of nutrient imbalances. The lack of good quality studies has resulted in a general discussion on the subject of the potential risks and benefits that arise from this feeding practice. Studies have determined higher digestibility and excellent palatability of BARF diets. Nevertheless, studies that would prove beneficial effects of BARF diet on health or as a diet of choice for certain pathologies are lacking. The proponents of BARF diets base their recommendation on studies conducted on a small sample over a short period of time, or on popular publications that have not undergone peer review. On the other hand, research based on evaluation of infectious disease risks when feeding a BARF diet, is of the better quantity and quality. Namely, microbiological safety of BARF diets is a crucial segment that manufacturers are obligated to control with the additional control of all other production procedures (cold chain in all phases of production and storage) to minimize the contamination with zoonotic pathogens.

Sign in / Sign up

Export Citation Format

Share Document