Multifunctional Peptidic Hydrolysates Extraction From Chicken Egg and Its Effect on Himalayan Ethnic Meat Product-arija

Abstract

In present study, process protocol of preparation of Arija- A traditional Himalayan meat product was carried out using goat meat with varying levels of goat by-products (liver, heart, spleen), tomato puree and barnyard millet flour (BMF) at different concentrations in 4 different groups to optimize the product was carried out. Among 4 different groups viz. C, T1, T2 and T3, T2 was selected for further study based on physico-chemical, proximate, storage study and sensory analysis. To provide antioxidant and antimicrobial effect in Arija egg albumen hydrolysates were prepared by using enzyme pepsin and chymotrypsin for hydrolysis. To assess the efficacy of both the hydrolysates separately in in-vitro study for degree of hydrolysis, antioxidant activity (% DPPH inhibition, % ABTS inhibition and FRAP) and antimicrobial activity using zone of inhibition was carried out at different hydrolysis time (0 hours, 2 hours, 4 hours and 6 hours). Significant (P<0.05) increase in antioxidant activity was observed in both the hydrolysates with increase in hydrolysis time. Although, in zone of inhibition the increase in antimicrobial property was not consistent with increase in hydrolysis time. Therefore, hydrolysates at 4 hrs of hydrolysis time were selected for incorporation in goat meat emulsion at varying concentrations viz 100 mg/ml, 200 mg/ml and 300 mg/ml in presence of control group (C) and positive control group (PC) containing 0.02% BHT under storage study of 12 days at 4±1˚C stored in LDPE packaging. In meat emulsion hydrolysate showed concentration dependent less rise in pH and increase in water activity and emulsion stability was seen. Similarly in antioxidant activity analysis significant (P<0.05) concentration dependent increase in antioxidant activity and decrease in lipid oxidation and microbiological analysis was seen. Also, similar changes were seen in ACE inhibitory activity. In visual sensory analysis hydrolysate incorporated groups showed significantly (P<0.05) higher sensory scores compared to control. Based on the analysis T3 of both the hydrolysates containing highest concentration of egg albumin hydrolysate by pepsin and egg albumin hydrolysate by chymotrypsin i.e. 300 mg/ml were selected for incorporation in arija separately in presence of control and positive control group. Among all 4 groups of arija no significant (P>0.05) change in proximate composition was seen on day 0. Overall hydrolysate treated groups showed significantly (P<0.05) low rise in pH and higher water activity in comparison to C. In antioxidant activity hydrolysate treated groups delivered high % DPPH inhibition, % ABTS inhibition and FRAP even in the end of storage as compared to C. In lipid oxidation (Peroxide value, TBARS and % FFA) study, hydrolysate treated groups performed significantly (P<0.05) better in maintaining lower lipid oxidation compared to C, similar trend of low rise in SPC, psychrophillic, coliform and yeast and mould count was seen in hydrolysate treated groups compared to C and PC. In sensory evaluation, during the storage hydrolysate incorporated groups delivered significantly higher flavour, juiciness and overall acceptability scores compared to C and PC.