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Antimicrobial and Antioxidant Potential of Papain Liver Hydrolysate in Meat Emulsion Model at Chilling Storage Under Aerobic Packaging Condition

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Abstract

Purpose

Meat byproduct is rich source protein for hydrolysis. Pork liver is low value byproduct obtained from meat industry. Therefore, utilization of low value slaughterhouse byproduct enhances the income of meat industry, reduces the cost of disposal and environmental pollution.

Methods

Physico-chemicals, colour profiles, lipid oxidation, the antioxidant and antimicrobial potential of liver hydrolysate (at three levels T1 = 0.03, T2 = 0.06 and T3 = 0.09% w/w meat emulsion) were comparatively investigated with control (without hydrolysate C = 0) and positive control (PC (BHT = 0.02% w/w meat emulsion)) in meat emulsion. Samples were stored at 4 ± 1 °C under aerobic packaging condition and were drawn at 2 days intervals for analysis.

Results

Results revealed that pH values increased significantly (P < 0.05) however, water activity, extract release volume and emulsion stability decreased significantly thought storage. The sample having a higher concentration of hydrolysate significantly (P < 0.05) showed higher antioxidant activity except BHT treated sample. Comparatively lower lipid oxidation and coloure profile deterioration were recorded in PC and T3 than other groups. Meat emulsion prepared with the addition of 0.09% liver hydrolysate exhibited significantly (P < 0.05) higher antimicrobial activities (SPC, Coliforms and, Yeast and mould) than another sample during storage. Meat emulsion treated with hydrolysate also examined for the microbial challenge test for Listeria monocytogenes, Staphylococcus aureus, E. coli, and Bacillus cereus microbes showed comparatively lower microbial proliferation than control during refrigerated storage.

Conclusion

Therefore, liver protein hydrolysate maybe used as natural preservatives having improved antioxidant and antimicrobial activities for the shelf-life enhancement of meat products.

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Acknowledgements

The 1st author of this research article acknowledges the DST-Inspire fellowship, Ministry of Science and Technology, Government of India.

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Authors and Affiliations

  1. Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab, 141004, India

    Akhilesh K. Verma, Manish Kumar Chatli, Nitin Mehta & Pavan Kumar

  2. Department of Livestock Products Technology, College of Veterinary and Animal Sciences, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut, Uttar Pradesh, 250110, India

    Akhilesh K. Verma

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  1. Akhilesh K. Verma
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Contributions

AKV and MKC have contributed equally in designing the research. AKV carried out the experiments, recorded data and prepared the manuscript. PK and NM helped in interpretation and analysis of the data.

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Correspondence to Akhilesh K. Verma.

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Verma, A.K., Chatli, M.K., Mehta, N. et al. Antimicrobial and Antioxidant Potential of Papain Liver Hydrolysate in Meat Emulsion Model at Chilling Storage Under Aerobic Packaging Condition. Waste Biomass Valor 13, 417–429 (2022). https://doi.org/10.1007/s12649-021-01538-3

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