title: Utilization of meat industry by products: protein hydrolysate from sheep visceral mass.
abstract: Protein hydrolysate was prepared from pre-treated sheep visceral mass (including stomach, large and small intestines) by enzymatic treatment at 43+/-1 degrees C (at the in situ pH 7.1+/-0.2 of the visceral mass) using fungal protease. The enzyme readily solubilized the proteins of the visceral mass as indicated by the degree of hydrolysis (34%) and nitrogen recovery (>64%). Hydrolysis with an enzyme level of 1% (w/w of total solids) at 43+/-1 degrees C with a pH around 7.0 for 45 min was found to be the optimum condition. The yield of protein hydrolysate was about 6% (w/w). The amino acid composition of the protein hydrolysate that was very hygroscopic, was comparable to that of casein.
authors.affiliation: Department of Meat, Fish and Poultry Technology, Central Food Technological Research Institute, Mysore 570 020, India. bhasg3@yahoo.co.in
authors.forename: N
authors.initials: N
authors.lastname: Bhaskar
authors.forename: V K
authors.initials: VK
authors.lastname: Modi
authors.forename: K
authors.initials: K
authors.lastname: Govindaraju
authors.forename: C
authors.initials: C
authors.lastname: Radha
authors.forename: R G
authors.initials: RG
authors.lastname: Lalitha
mesh_terms: D000818:Animals; D008461:Meat Products / Q000032:analysis*; D008462:Meat-Packing Industry; D011492:Protein Hydrolysates / Q000737:chemistry*; D012037:Refuse Disposal / Q000379:methods*; D012756:Sheep; D014781:Viscera / Q000737:chemistry*
chemical_list: D011492:Protein Hydrolysates