Study on the effect of Sodium Chloride and Incision on the Chicken Pepsin Coagulant Activity Extracted from Proventriculus, Dried under Partial Vacuum

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Study on the effect of Sodium Chloride and Incision on the Chicken Pepsin Coagulant Activity Extracted from Proventriculus, Dried under Partial Vacuum

September 6, 2021 Agricultural and Food Science 0

Rennet accounts for barely 30% of global cheese production due to a scarcity of calf stomach (FAO, 2016). Because of this, researchers are looking for animal, vegetable, or microbial enzyme alternatives. Chicken pepsin is one of the alternative animal enzymes. Chicken proventriculus, whole or incised into four parts or incised into slices, without or with salt addition, were dried under partial vacuum (47°C, 800 mbar) in order to evaluate the stability of chicken pepsin over time. On the coagulant activity of pepsin extracts (expressed in equivalent Rennet Units), the effects of incision, salt addition, and storage duration of dried proventriculus were investigated. The relative yield in the fresh state before storage was expressed by the six batches pepsin residual activity evaluated immediately after drying operation. They ranged from 50% for proventriculus sliced into four pieces without salt addition to 18% for proventriculus cut into four parts with salt addition.

The question that comes following this phase of the practise is: What is the batch of proventriculi that will provide sufficient coagualnte activity after storage?

The residual activity was 35.5 percent for proventriculus sliced into four parts without salt addition and 4.7 percent for proventriculus incised into slices with salt addition after 54 days of storage. During salting, there appeared to be a significant reduction of activity. Furthermore, when the incision effect was paired with salt addition, there was a significant reduction of activity. Pepsin residual coagulant activity of partially vacuum-dried proventriculus cut into four parts and unsalted demonstrated greater stability during storage.

Author (S) Details

Benyahia-Krid Férial Aziza
Agro-Food Engineering Laboratory (GENIAAL): Team: Enzymatic Engineering, Milk and Derivatives Technology (GETLD) Mentouri Brothers University, Constantine, Algeria.

Aissaoui-Zitoun Ouarda
Agro-Food Engineering Laboratory (GENIAAL): Team: Enzymatic Engineering, Milk and Derivatives Technology (GETLD) Mentouri Brothers University, Constantine, Algeria.

Zidoune Mohammed Nasereddine
Laboratory of Research in Nutrition and Food Technology (L.N.T.A.): Team: Processing and Development of Agro-Food Products (TEPA), Mentouri Brothers University, Constantine, Algeria.

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