title: Antimicrobial activity of poultry bone and meat trimmings hydrolyzates in low-sodium turkey food.
abstract: This research was aimed at the evaluation of the antimicrobial activity exerted by poultry protein hydrolyzates derived from industrial leftovers added to minced turkey meat, intended for the production of burgers for human consumption. Hydrolyzates were obtained through enzymatic hydrolysis from poultry bone and meat trimmings, as by-products from the poultry industry. Colony forming unit assays, under both laboratory and industrial conditions, were performed to assess microbial growth. Poultry protein hydrolyzates inhibited microbial growth occurring in semi-finished turkey meat during the normal retention period because of their water holding capacity resulting in a decreased water activity. Overall, the findings demonstrated that poultry protein hydrolyzates could decrease mesophilic, psychrophilic, and thermophilic bacterial growth for the entire product shelf-life. Bacterial growth inhibition obtained in minced turkey meat by addition of poultry protein hydrolyzates (1.5%), hygroscopic amino acids mixture (1.5%) or sodium chloride (1%) was similar. It is suggested that the use of hydrolyzates could allow the reduction of salt content in poultry meat based products leading to the production of low-sodium turkey food still maintaining acceptable sensory characteristics.
authors.affiliation: Microbiology and Virology Unit, Department of Biomedical, Biotechnological and Translational Sciences, University of Parma, Via Volturno 39, 43125 Parma, Italy. stefania.conti@unipr.it.
authors.forename: Pier Paolo
authors.initials: PP
authors.lastname: Zanello
authors.forename: Stefano
authors.initials: S
authors.lastname: Sforza
authors.forename: Arnaldo
authors.initials: A
authors.lastname: Dossena
authors.forename: Francesca
authors.initials: F
authors.lastname: Lambertini
authors.forename: Chiara
authors.initials: C
authors.lastname: Bottesini
authors.forename: Ilya V
authors.initials: IV
authors.lastname: Nikolaev
authors.forename: Olga
authors.initials: O
authors.lastname: Koroleva
authors.forename: Tecla
authors.initials: T
authors.lastname: Ciociola
authors.forename: Walter
authors.initials: W
authors.lastname: Magliani
authors.forename: Stefania
authors.initials: S
authors.lastname: Conti
authors.forename: Luciano
authors.initials: L
authors.lastname: Polonelli
mesh_terms: D000818:Animals; D000900:Anti-Bacterial Agents / Q000737:chemistry / Q000494:pharmacology*; D001419:Bacteria / Q000187:drug effects / Q000254:growth & development; D001842:Bone and Bones / Q000737:chemistry*; D005519:Food Preservation / Q000379:methods*; D006801:Humans; D008461:Meat Products / Q000032:analysis / Q000382:microbiology*; D011200:Poultry; D011492:Protein Hydrolysates / Q000737:chemistry / Q000494:pharmacology*; D012964:Sodium / Q000032:analysis; D013649:Taste; D014422:Turkeys; D014866:Waste Products / Q000032:analysis*
chemical_list: D000900:Anti-Bacterial Agents; D011492:Protein Hydrolysates; D014866:Waste Products; D012964:Sodium