Volume: 2, 2023
2nd International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland:
ENVIRONMENT – PLANT – ANIMAL – PRODUCT
Abstract number: T020
DOI: https://doi.org/10.24326/ICDSUPL2.T020
Published online: 19 April 2023
ICDSUPL, 2, T020 (2023)
Antioxidant and antimicrobial activity of lyophilized meat by-products hydrolysates
Ignė Juknienė1*, Gintarė Zaborskienė1, Gintarė Zakarienė1, Irena Mačionienė2
1 Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes str. 18, LT-47181 Kaunas, Lithuania
2 Department of Food Sciences and Technology, Faculty of Chemical Technology, Kaunas University of Technology, K. Donelaičio St. 73, 44249 Kaunas, Lithuania
* Corresponding author: igne.jukniene@lsmu.lt
Abstract
Meat by-products can be used to produce functional additives or food supplements by the separation of protein-bioactive hydrolysates. The aim of the study was to evaluate the antioxidant and antimicrobial properties of hydrolysates of lyophilized meat by-products from bovine livers and hearts. The hydrolysis of meat by-products was performed using enzymes: papain and pepsin and time intervals of 3 h., 6 h., and 12 h. The agar diffusion assay (inhibition zone assay) method was used to test the antimicrobial activity. The antibacterial activities of all enzymatically digested samples were evaluated against Listeria monocytogenes, Bacillus cereus, Salmonella typhimurium, Bacillus cereus, and Escherichia coli. The antiradical activity was determined by measuring the absorbance of DPPH• and ABTS•+ of bovine by-product hydrolysates. The highest antimicrobial activity (inhibition zone) was against bacteria L. monocytogenes (20.00 ± 0.20 mm.) and less – against E. coli (10.00 ± 0.10 mm.). Those inhibition zones were shown by bovine heart hydrolysates prepared using papain for 24 hours. The evaluated values of ABTS•+ (98.1± 0.30 % ) and DPPH• scavenging activity of cationic radicals (92.56± 0.56 %) were of the tested bovine liver hydrolysates using papain for 24 h.
How to cite
I. Juknienė, G. Zaborskienė, G. Zakarienė, I. Mačionienė, 2023. Antioxidant and antimicrobial activity of lyophilized meat by-products hydrolysates. In: 2nd International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: Environment – Plant – Animal – Product. https://doi.org/10.24326/ICDSUPL2.T020