Cricket protein hydrolysates pre-processed with ultrasonication and microwave improved storage stability of goat meat emulsion

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Lone, Aunzar | Bhat, Hina | Ait Kaddour, Abderrahmane | Hassoun, Abdo | Aadil, Rana Muhammad | Dar, B. | Bhat, Zuhaib

Edité par CCSD ; Elsevier -

1. International audience. The study was designed to evaluate the potential of cricket protein hydrolysates as a novel food bio-preservative using goat meat emulsion as a food-model system. The efficacy of the hydrolysates was improved using mi-crowave (T1) and ultrasonication (T2) as pre-treatments before hydrolysis of cricket protein using alcalase enzyme (3% w/w). Both the pre-treatments caused a significant increase in the antioxidant and antimicrobial potential of the hydrolysates. The hydrolysates were added to the emulsion at the maximum level of 2.0% and analysed for quality for two weeks storage (4 +/- 1 degrees C) compared to the control samples. The effect of digestion simulation was also evaluated on the emulsion samples. A significant positive effect of the pre-treated hydro-lysates was observed on the storage stability (antioxidant potential, lipid stability, protein oxidation, microbial stability, and sensory quality). The digestion simulation significantly increased the radical-scavenging and ion -reducing activity of the meat emulsion, improving its functional value and health-promoting properties.

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