STM Journals Peer-reviewed research from Consortium e-Learning Network

Research & Reviews : Journal of Food Science & Technology

Use of Chicken Mechanically Separated Meat to Obtain Bioactive Peptides

  1. A.L. Sbeghen
  2. R. Colet
  3. I.A. Fernandes
  4. C. Steffens
  5. E. Valduga
  6. V.B. Brião
  7. J. Steffens
  8. J. Zeni

Abstract

Chicken meat is mainly marketed as whole or cut pieces. Some cuts as breast and thigh fillets, back, neck, wings and other bone parts result in by-products, such as mechanically separated meat (MSM). MSM is composed by a large amount of proteins, which have direct application in the production of cooked sausages and mortadella, in addition, protein hydrolysates in order to obtain bioactive peptides. These peptides have functional properties such as hypertension prevention, immunomodulators, antithrombotics, antioxidants and anticancers, which can be applied in foods for nutritional enrichment. In this review, an overview of the chicken meat production and MSM is presented, as well as enzymatic hydrolysis, detailing the main raw materials of animal origin, enzymes and reaction conditions used to obtain protein hydrolyzed. Also, it highlights the main operating conditions of separation, concentration, purification and drying the peptides. Meat compounds, emphasizing as a result the meat raw material with the potential to obtain peptides with functional properties and/or bioactivity.

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