Studies on Flavoring Substances

Part III. Enzymatic hydrolysis of chicken meat and flavor of the hydrolysates

Abstract

Chicken meat was hydrolysed by several kinds of protease preparations, thereafter, the hydrolytic ratio and the flavor of these hydrolysates were examined.
The hydrolysates of chicken meat by the protease preparations, having a strong endopeptidase activity, were obtained in a high yield though the taste was bitter, while the hydrolysates obtained by the protease preparations, having both endopeptidase and exopeptidase activity, had a good taste.
The heat treatment(95°C, 15min.)of chicken meat prior to the enzymatic hydrolysis affected the hydrolytic ratio and the flavor of the hydrolysates, that is, the hydrolysates were obtained in a low yield and had a bitter taste.
The hydrolysates of the sarcoplasmic protein fraction of chicken meat had a non-bitter and palatable taste, while that of the myofibrillar protein fraction had a strongly bitter taste.
By the combination use of an endopeptidase and an exopeptidase, the hydrolysate of chicken meat was obtained about four times as much as that of the cooking extract, and the flavor was not so poor.