Enzymatic Hydrolysis of Day-0ld Chicken Ground Meat and Effective Utilization of the Hydrolysates

Abstract

As a part of studies on the utilization of male chicks of laying hen, chicken extract was prepared from ground chicken meat by enzymatic hydrolysis. In this experiment, one-day-old White Leghorn male chicks were slaughtered in carbon dioxide, and then ground in chopper grinder. Glycine (1%) and sodium chloride (3%) were added because the suspension of the ground chicken meat tended to spoil. The enzymatic hydrolysis of the ground chicken meat was carried out using the commercial proteolytic enzymes, Actinase AS, Bioprase SP-4, Denazyme AP and Pepsin. The chicken extract prepared by the treatment of these enzymes was not fit for seasoning since the flavor was so poor. However, the hydrolysates obtained by Actinase AS, Bioprase SP-4 and Denazyme AP were suited to prepare the media for microorganisms. Furthermore, the combined use of swine organ homogenates and Denazyme AP increased the rate of nonprotein nitrogen. Gram-positive bacteria (Bacillus subtilis and Staphylococcus aureus) were well grown in the chicken extract medium supplemented with yeast extract. Gram-negative bacteria (Escherichia coli and Proteus vulgaris) showed good growth in the medium without supplements. The growth of yeast (Saccharomyces cerevisiae and Saccharomyces rouxii) was improved by adding glucose to the medium. All the tested microorganisms were practically unaffected by addtion of asparagine. These results suggest that the chicken extract could be primary source of nitrogen and secondary source of carbon as well as trace inorganic salts and water-scluble vitamins for these microorganisms.