Development of Technology for Obtaining Protein Hydrolysate from Camel Offal using Enzymatic Hydrolysis

Abstract

The research is devoted to the creation of protein hydrolysate from camel wool offal. Protein deficiency in diets leads to the search for additional sources of protein. In this regard, protein hydrolysates are a promising reserve for enriching food products with proteins, the problems of obtaining which attract the attention of researchers. The quality and properties of protein hydrolysates are determined by the raw material, the method of hydrolysis and subsequent processing of the resulting product. The total protein content in offal can be from 19.5% (camel's legs with a put joint) to 21.2% (pork's legs), fat-from 3.2% (camel's legs with a put joint) to 21.0% (pork's legs). Data analysis shows that the fat content in camel offal is 2.25 times lower than in beef offal and in pork offal-6.5 times, which will allow obtaining protein hydrolysate with higher storage capacity. It was found that the maximum degree o f hydrolysis, the highest yield of protein hydrolysate in dry form was achieved at a temperature of 45°C with a hydrolysis duration of 8 h with the addition of 15% pancreatic suspension. As a result of the conducted research, the possibility of using camel offal in the production of protein hydrolysate is justified, optimal modes of obtaining protein hydrolysate are established and its nutritional value is evaluated.

Edible Offal as a Valuable Source of Nutrients in the Diet—A Review

“…Edible by-products constitute a significant portion of an animal’s total carcass weight, with offal yields ranging from 10% to 30% depending on various factors such as species, age, sex, live weight, fatness, living conditions, and other factors [ 3 , 13 , 19 , 24 , 64 , 65 , 66 , 67 , 68 ]. The quality of offal is influenced by both genetic [ 32 ] and environmental factors, including the animal’s housing system and nutrition [ 9 , 22 , 69 ].…”

Development of technology of boiled sausage from non-traditional raw materials

“…Analysis of data shows that the fat content in camel by-products is 2.25 times lower than in beef by-products, and in pork by-products -6.5 times, which will make it possible to obtain a protein hydrolyzate with a higher storage capacity. It has been established [6] that the maximum degree of hydrolysis, the highest yield of protein hydrolysate in dry form is achieved at a temperature of 45 °C with a hydrolysis duration of 8 hours with the addition of 15 % pancreatic suspension. As a result of the research, the possibility of using camel by-products in the production of protein hydrolysate has been substantiated, the optimal modes for obtaining protein hydrolysate have been established, and its nutritional value has been assessed.…”

“…As shown by [4][5][6][7][8][9][10][11][12][13][14][15][16][17][18][19][20][21][22][23], rowan powder has antioxidant capacity and was not added to camel sausages, and the study of other scientists serves as a justification for the choice of rowan powder. Rowan powder will make it possible to reduce the concentration of sodium nitrite in the recipe for boiled camel sausage.…”