In-vitro antioxidant and antibacterial properties of fermentatively and enzymatically prepared chicken liver protein hydrolysates.

Protein hydrolysates were prepared from chicken liver using fermentation and enzymatic hydrolysis. The lactic acid bacteria Pediococcus acidilactici NCIM5368 was employed in the fermentation process and a commercial protease (Alcalase® 2.5) was used in enzymatic hydrolysis. Chicken liver hydrolysates prepared by fermentation (FCLH) and enzymatic hydrolysis (ECLH) revealed appreciable amounts of protein [55.85 and 61.34 %; on dry weight basis, respectively]. Fermentation and enzymatic hydrolysis resulted in 14.3 and 26.12 % of degree of hydrolysis. Total antioxidant activity, reducing power, scavenging of superoxide, 2- diphenyl-1-picrylhydrazyl (DPPH) and 2, 2-azino-bis-3-ethyl-benzthiazoline-6-sulphonic acid (ABTS) radicals were determined for both FCLH & ECLH. FCLH & ECLH showed total antioxidant activity of 0.99 and 1.13 µg AAE mg(-1) proteins, respectively; while, they scavenged 96.14 and 92.76 % of DPPH radicals respectively. FCLH showed higher ABTS radical scavenging activity (32.16 %) than ECLH (19.29 %). Superoxide anion scavenging activity of FCLH & ECLH were found to be 95.02 & 88.94 %, respectively. Residues obtained after both treatments also exhibited antioxidant activities. FCLH reported highest antagonistic activity against Listeria monocytogenes (30 mm); while, ECLH showed antibacterial activity only against Micrococcus luteus (12 mm). Both hydrolysates have the potential to be a protein rich ingredient for use in formulated foods and possible help in reduction of oxidative stress.

Application of chitosan for improvement of quality and shelf life of table eggs under tropical room conditions.

The current investigation was conducted to study the effectiveness of chitosan coating in preserving the internal quality of table eggs stored under tropical room conditions of 32 ± 1 °C and 60-70 % r. h. Internal, physical and microbiological quality of eggs coated with chitosan was evaluated during 5-week storage at different temperature (22 ± 1 and 32 ± 1 °C). Chitin was extracted from shrimp processing raw byproducts and deacetylated to high quality chitosan. The prepared chitosan was analyzed for its characteristic properties. The chitosan with a viscosity of 2206 mPa.S was used to prepare the coating solution. The weight loss, Haugh unit, and yolk index values suggested that coating of eggs with shrimp α-chitosan increased the shelf life of eggs by almost 4-week at 22 ± 1 °C and 3-week at 32 ± 1 °C compared with controls (non chitosan coated and acetic acid coated) eggs. Three-time repeated coating was more effective in preserving the internal quality and preventing weight loss than with single-time coating of chitosan on egg. Therefore, three-time coating of eggs with 2206 mPa.S chitosan offer a protective barrier for preserving the internal quality of eggs stored at tropical room conditions and concomitantly prevent contamination with microorganisms.

Efficacy of reverse micellar extracted fruit bromelain in meat tenderization.

Reverse micellar extraction (RME) was used for the separation and purification of bromelain from pineapple core and efficacy of RME purified bromelain (RMEB) in tenderization of beef meat was compared with that of commercial stem bromelain (CSB). RME resulted in reasonably high bromelain activity recovery (85.0 %) and purification fold (4.0). Reduction in meat toughness was higher in RMEB treated meat (52.1 %) compared to raw (control) and CSB treated (26.7 %). Significant increase in water holding capacity (WHC) was observed in RMEB treated meat (91.1 %) as against CSB treated (55.6 %) and control (56.6 %). No change in cooking loss was observed in RMEB treated meat, whereas the loss increased by nearly 14.0 % in case of CSB treated. While the meat color was retained, trichloroacetic acid (TCA) soluble protein content increased due to hydrolysis of protein in RMEB treated meat. Scanning electron microscopy (SEM) analysis revealed that RMEB treatment completely ruptures myofibril tissues, indicating a higher degree of tenderization.

Effects of fermentatively recovered fish waste lipids on the growth and composition of broiler meat.

1. The aim of the present study was to evaluate the effects of feeding fermentatively recovered fish oil (FFO) from fish processing waste (FPW), on the performance and carcass composition of broilers. A total of 60 one-d-old VenCobb broiler chicks randomly assigned to 5 treatment groups were studied. 2. The birds were randomly assigned to treatment groups and fed with a normal commercial diet (control, T1), a diet with 2% groundnut oil (positive control, T2), a diet with 1% FFO (T3), a diet with 1.5% FFO (T4) and a diet with 2% FFO (T5). Performance and growth parameters (feed intake and body weight) and fatty acid composition of serum, liver and meat were determined. 3. The performance characteristics of broiler meat did not differ among treatments. Feeding FFO reduced total cholesterol concentration in serum, meat and liver of the FFO-fed groups (T3 to T5) as compared to both the controls (T1 and T2), but there was no significant difference in triglyceride concentration between treatments. Increased concentrations of EPA and DHA in serum, liver and meat of FFO-fed groups, as compared to both controls, were observed as the FFO concentration increased. 4. The study clearly demonstrates the value of oil recovered from FPW in addition to addressing the environmental issues related to disposal of such biological waste.

Extracellular chitin deacetylase production in solid state fermentation by native soil isolates of Penicillium monoverticillium and Fusarium oxysporum.

Extracellular chitin deacetylase production by native soil isolates of Penicillium monoverticillium CFR 2 and Fusarium oxysporum CFR 8 in solid state fermentation (SSF) using commercial wheat bran (CWB) and shrimp processing by-products (SPP) as solid substrate has been studied. P. monoverticillium produced maximum chitin deacetylase activity of 547.7 ± 45 and 390.2 ± 31 units/g initial dry substrate (U/g IDS) at 96 h of incubation in CWB and SPP media, respectively. While, F. oxysporum produced maximum chitin deacetylase activity of 306.4 ± 22 U/g IDS at 72 h of incubation in CWB medium and 220.1 ± 20 U/g IDS at 120 h of incubation in SPP medium. Along with chitin deacetylase, P. monoverticillium and F. oxysporum produced other chitin degrading enzymes such as endo-chitinase and ß-N-acetylhexosaminidase. P. monoverticillium produced maximum activity (U/g IDS) of endo-chitinase 4.6 ± 0.20 at 120 h incubation and ß-N-acetylhexosaminidase 82.6 ± 03 at 120 h incubation in CWB medium. While, F. oxysporum produced maximum activity (U/g IDS) of endo-chitinase 7.8 ± 0.20 at 144 h incubation and ß-N-acetylhexosaminidase 38.3 ± 02 at 120 h incubation in CWB medium. Production of extracellular chitin deacetylase by P. monoverticillium CFR 2 and F. oxysporum CFR 8 in SSF is being reported for the first time.

Utilization of tannery fleshings: Optimization of conditions for fermenting delimed tannery fleshings using Enterococcus faecium HAB01 by response surface methodology.

Conditions for fermentation of delimed tannery fleshings--to obtain higher degree of protein hydrolysis and reasonably better antioxidant activity--using Enterococcus faecium HAB01 (GenBank #FJ418568) were optimized. Three independent variables--viz., inoculum level (X1), glucose level (X2) and fermentation time (X3)--were optimized using response surface method considering degree of hydrolysis (DH; %) and total titrable acidity (TTA) as response variables. The optimized conditions were found to be 12.5% (v/w) inoculum, 17.5% (w/w) glucose and 96h of fermentation at 37+/-1 degrees C to obtain a maximum DH%. The usefulness of the predicted model was further validated by considering random combinations of the independent factors. The chemical score of the hydrolysate revealed an excess amount of essential amino acids, viz., arginine and leucine compared to reference protein. The liquor portion had relatively high antioxidant activities, indicating its potential for use as a high value feed ingredient.

Reduction in microbial load on buffalo meat by hot water dip treatment.

Buffalo meat cuts from shoulder and leg portions were subjected to hot water treatment (70 and 80 °C for 30 and 60 s). Meat cuts dipped in water at ambient temperature served as control. The surface samples were analysed for microbial load, visual score for colour and numerical values of colour parameters (a(∗), b(∗), L(∗), W). Control samples of shoulder and leg meat had a mean total plate count (TPC) of 4.15 log CFU cm(-2) and 3.81 log CFU cm(-2) and enterobacteriaceae counts of 2.33 log CFU cm(-2) and 2.26 log CFU cm(-2), respectively. Treatment of meat cuts with hot water reduced the TPC significantly (p < 0.001)with a highest reduction of 1.60 log in leg meat and 1.80 log in shoulder meat at 80 °C. Hot water treatment of meat eliminated enterobacteriaceae. Although, there was discolouration of meat by hot water treatment, the colour regained during storage of meat at refrigerated temperature (4 ±1 °C). Hot water treatment of meat resulted in loss of redness (a(∗)), increase in lightness (L(∗)) and whiteness (W). After storage, a(∗) increased and L(∗) and W decreased. The results suggested that the dip treatment with hot water reduces the initial bacterial load substantially and improves the microbiological quality of buffalo meat without causing any permanent discolouration.