Development and investigation of an innovative technology for turkey breast meat snack with controlled enzymatic hydrolysis
Year: 2025
Type: article
Abstract: Purpose. To develop a formulation and technology for a turkey-breast-based meat snack employing controlled two-step enzymatic hydrolysis, aimed at increasing the fraction of low-molecular-weight peptides while preserving the characteristic chewable texture and consumer acceptability; to perform pilot evaluation of three formulation variants and three thermal regimes and to select the optimal processing schedule for subsequent validation. After hydrolysis – gravity drainage on a grid, pre-drying – 45-50°C, drying in a thermo-smoke chamber according to the established mode. Materials and Methods. An experimental batch of turkey breast fillet (10 kg) was used; slices 5-7 mm thick were pre-pared. Brining was performed in demineralized water with NaCl (1.5 %), sodium citrate (0.2 %) and sugar (0.5 %) at 4 °C for 30-45 min. Enzymatic hydrolysis was carried out in two stages: Alcalase® (3.0 % w/w, endoprotease) and Flavourzyme® (0.75 % w/w, mixed endo / exopeptidase), pH = 7.8-8.0, t = 50 °C, 90 min; the reaction was stopped by thermal inactivation under the selected regimes. Analytical methods: Kjeldahl (protein), OPA assay for degree of hydrolysis (DH), RP-HPLC and Tricine-SDS-PAGE (peptide profiling), gravimetric moisture determination, aw (AquaLab), TPA (double compression), TBARS, TVB-N and microbiology (TVC; Salmonella; Listeria per relevant GOST / ISO standards), sensory tests (trained panel). Pilot runs of three thermal regimes (mild / optimal / aggressive) and three recipes (A, B, C) were performed. Results. Based on combined technological and quality criteria, Variant B was selected for validation: pre-drying 45-50 °C × 20-25 min → enzyme inactivation 85 °C × 30-45 s (alternative: 80 °C × 90-120 s) → main drying 65-70 °C × 60-75 min → final equilibration 60-62 °C × 20-30 min (total time ≈ 2.5-3.0 h). Pilot mean values for the formulations were: DH (OPA) – A: 6.2 %, B: 12.4 %, C: 22.7 %; fraction < 1 kDa (HPLC) – A: 8 %, B: 26 %, C: 54 %; in vitro digestibility – A: 78 %, B: 91 %, C: 95 %; overall sensory score (9-point) – A: 6.8; B: 8.2; C: 5.4; bitterness (0-5) – A: 0.6; B: 1.1; C: 3.6; TPA (chewiness, arbitrary units) – A: 42; B: 38; C: 25; aw – A: 0.68; B: 0.66; C: 0.65; TVC (CFU / g) – A: 3×10²; B: 2×10²; C: 1×10²; final moisture – A: 17.8 %; B: 16.2 %; C: 15.4 %. Instrumental (OPA, HPLC, Tricine-SDS-PAGE) and TPA corroborate sensory results: variant B provides the target balance of functionality (significant proportion of peptides < 1 kDa) and acceptable texture and taste. Conclusions. Variant B was recognized as optimal for further validation and scaling: it provides the required compromise between increasing the proportion of low-molecular-weight peptides and maintaining organoleptic and microbiological indicators within the standards while keeping the production cycle within 3-4 hours. The following steps are recommended for further work: three control validation runs with full set of measurements, LC-MS identification of key peptides, in-depth sensory testing with a representative sample, and long-term shelf-life testing; scaling and regulation of the technological process upon obtaining positive results.
Source: Agrarian-And-Food Innovations
Authors: P.A. Kukhtareva, S.N. Shlykov, R.S. Omarov
Institution: Stavropol State Agrarian University
Language: English
Subfield: Animal Science and Zoology
Domain: Life Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W7125523966