Hydrolysis of chicken intestine for flavor development in cat food

Increasing number of chicken slaughterhouse in Malaysia has produced a tremendous amount of waste that can be potentially utilized as a source for manufacturing a value added product. However, due to lack of scientific study, the waste is normally discarded which may give negative impacts to the env...

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Main Author:	Khir Anuar, Muhammad Afiq
Format:	Thesis
Language:	English
Published:	2019
Subjects:	Q Science (General)
Online Access:	http://eprints.utm.my/id/eprint/101916/1/MuhammadAfiqKhirAnuarMFS2019.pdf.pdf
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id	my-utm-ep.101916
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spelling	my-utm-ep.1019162023-07-22T04:00:33Z Hydrolysis of chicken intestine for flavor development in cat food 2019 Khir Anuar, Muhammad Afiq Q Science (General) Increasing number of chicken slaughterhouse in Malaysia has produced a tremendous amount of waste that can be potentially utilized as a source for manufacturing a value added product. However, due to lack of scientific study, the waste is normally discarded which may give negative impacts to the environment. Thus, this study focuses on utilizing by-product from poultry industry such as chicken intestine for chicken flavour development, which cysteine and methionine are the precursor for the chicken flavour. In this study, chicken intestines were firstly characterized and their shelf life were studied before being hydrolysed using chemical and commercial enzyme protease to obtain chicken flavoured hydrolysate. Raw chicken viscera show significant amount of crude protein 9.1% w/w and crude fat 3.0% w/w. It was observed that fresh intestines have the highest protein content 8g/L while storage at -20°C sustained the protein concentration up to 88%. In contrast, storage at 0°C reduced the protein concentration for about 28% and 50% following one and two weeks of storage, respectively. Three different conditions of hydrolysis were studied; i) hydrolysis with indigenous protease without adjusting pH, ii) hydrolysis with indigenous protease with pH adjusted to 2.8 using 1N HCl and iii) hydrolysis with addition of 1% (v/v), 2% (v/v), and 3% (v/v) commercial protease. Results from this study showed that hydrolysis using 1N HCl at initial pH 2.8 produced protein content 19.12% higher than hydrolysis without pH adjusted where the initial pH recorded was 6.3. Meanwhile, hydrolysis using 1% (v/v), 2% (v/v) and 3% (v/v) commercial protease at buffer pH 6.4 produced protein content ranging from 3.85 g/L to 5.05 g/L, which the highest protein concentration was obtained from hydrolysis with addition of 2% (v/v) commercial protease. In addition, the detection of cysteine and methionine as precursor for chicken volatiles known as 2-methyl-3-furanthiol and 2-methyl-3- furanthiol using HPLC confirmed the production of the chicken flavour. From this study, it could be concluded that the highest amount of cysteine (0.44 mg/mL) and methionine (0.67 mg/mL) produced are from hydrolysis with indigenous protease with pH adjusted to 2.8 using 1N HCl and could be potentially used as key ingredients in developing chicken flavour for cat food industries. With thorough optimization, this research will benefit the rapidly-growing cat food industry in Malaysia. 2019 Thesis http://eprints.utm.my/id/eprint/101916/ http://eprints.utm.my/id/eprint/101916/1/MuhammadAfiqKhirAnuarMFS2019.pdf.pdf application/pdf en public http://dms.library.utm.my:8080/vital/access/manager/Repository/vital:146174 masters Universiti Teknologi Malaysia Faculty of Science
institution	Universiti Teknologi Malaysia
collection	UTM Institutional Repository
language	English
topic	Q Science (General)
spellingShingle	Q Science (General) Khir Anuar, Muhammad Afiq Hydrolysis of chicken intestine for flavor development in cat food
description	Increasing number of chicken slaughterhouse in Malaysia has produced a tremendous amount of waste that can be potentially utilized as a source for manufacturing a value added product. However, due to lack of scientific study, the waste is normally discarded which may give negative impacts to the environment. Thus, this study focuses on utilizing by-product from poultry industry such as chicken intestine for chicken flavour development, which cysteine and methionine are the precursor for the chicken flavour. In this study, chicken intestines were firstly characterized and their shelf life were studied before being hydrolysed using chemical and commercial enzyme protease to obtain chicken flavoured hydrolysate. Raw chicken viscera show significant amount of crude protein 9.1% w/w and crude fat 3.0% w/w. It was observed that fresh intestines have the highest protein content 8g/L while storage at -20°C sustained the protein concentration up to 88%. In contrast, storage at 0°C reduced the protein concentration for about 28% and 50% following one and two weeks of storage, respectively. Three different conditions of hydrolysis were studied; i) hydrolysis with indigenous protease without adjusting pH, ii) hydrolysis with indigenous protease with pH adjusted to 2.8 using 1N HCl and iii) hydrolysis with addition of 1% (v/v), 2% (v/v), and 3% (v/v) commercial protease. Results from this study showed that hydrolysis using 1N HCl at initial pH 2.8 produced protein content 19.12% higher than hydrolysis without pH adjusted where the initial pH recorded was 6.3. Meanwhile, hydrolysis using 1% (v/v), 2% (v/v) and 3% (v/v) commercial protease at buffer pH 6.4 produced protein content ranging from 3.85 g/L to 5.05 g/L, which the highest protein concentration was obtained from hydrolysis with addition of 2% (v/v) commercial protease. In addition, the detection of cysteine and methionine as precursor for chicken volatiles known as 2-methyl-3-furanthiol and 2-methyl-3- furanthiol using HPLC confirmed the production of the chicken flavour. From this study, it could be concluded that the highest amount of cysteine (0.44 mg/mL) and methionine (0.67 mg/mL) produced are from hydrolysis with indigenous protease with pH adjusted to 2.8 using 1N HCl and could be potentially used as key ingredients in developing chicken flavour for cat food industries. With thorough optimization, this research will benefit the rapidly-growing cat food industry in Malaysia.
format	Thesis
qualification_level	Master's degree
author	Khir Anuar, Muhammad Afiq
author_facet	Khir Anuar, Muhammad Afiq
author_sort	Khir Anuar, Muhammad Afiq
title	Hydrolysis of chicken intestine for flavor development in cat food
title_short	Hydrolysis of chicken intestine for flavor development in cat food
title_full	Hydrolysis of chicken intestine for flavor development in cat food
title_fullStr	Hydrolysis of chicken intestine for flavor development in cat food
title_full_unstemmed	Hydrolysis of chicken intestine for flavor development in cat food
title_sort	hydrolysis of chicken intestine for flavor development in cat food
granting_institution	Universiti Teknologi Malaysia
granting_department	Faculty of Science
publishDate	2019
url	http://eprints.utm.my/id/eprint/101916/1/MuhammadAfiqKhirAnuarMFS2019.pdf.pdf
_version_	1776100802467725312

Hydrolysis of chicken intestine for flavor development in cat food

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