Optimization of chicken heart protein hydrolysates production using lactobacilli fermentation

Abstract

Objective of this study was to optimize the processing conditions for preparation of chicken heart protein hydrolysates. Chicken heart protein hydrolysates were prepared by fermentation using L. helveticus and L. plantarum, and their concentrations and processing conditions were optimized according to pH, soluble protein content and degree of hydrolysis%. It was observed that there was significant (p<0.05) reduction in pH of the samples with increase in fermentation time and microbial concentration. Two hydrolysates namely, 2Hh16 (2% L. helveticus fermentation for 16 h) and 2Hp16 (2% L. helveticus fermentation for 16 h) achieved better soluble protein content (14.52 and 12.84 mg/mL respectively) and degree of hydrolysis % (41.62% and 38.78% respectively). These findings indicate Lactobacilli fermentation can be utilized effectively for the production of chicken heart hydrolysates having good techno-functional and antioxidant properties and may find its way in food industry.