Abstract: Studies were conducted to investigate the hydrolyzing efficacies of papain (P), bromelain (B), trypsin (T), and Aspergillus oryzae protease (A) on ground spent hen breast meat. Ground breast meat, water, and enzyme were mixed and hydrolyzed in a water bath at 50 C for four hours. The enzyme activity was terminated by placing the reaction bottles in boiling water for 15 min. Optimal pH values, enzyme concentrations, and sensory characteristics of enzymatic hydrolysates were determined for each enzyme and enzyme combinations. Results indicated that pH 5.0-7.0 was the optimal range for all treated enzymes. Papain and Aspergillus oryzae protease at the 1.0 % (w/w, based on weight of raw meat) level showed the highest (P<0.05) hydrolysis efficacy, followed by 0.5% (w/w) and 0.1% (w/w). Considering the enzyme cost factor, the hydrolysates from A, P+A, P+B, and P+A+B were selected for sensory study. Undiluted enzymatic hydrolysates showed higher (P<0.05) scores in chickeny, meaty, mouth feeling, bitterness, and umami sensory attributes compared with the controls but there were no (p<0.05) difference on all sensory attributes among those enzyme hydrolysates. Generally, P+A showed the highest acceptability in sensory attributes among treatments followed by P+A+B, A, and P+B. Considering enzyme efficacy, cost, and sensory attributes, P+A and P+A+B were recommended for spent hen meat hydrolysate preparation.
O. Sangtherapitikul , Y. C. Chen and T. C. Chen , 2005. Utilization of Spent Hens as a Flavoring Base: 1. Preparation and Characteristics of Spent Hen Meat Enzymatic Hydrolysate . Journal of Food Technology, 3: 46-53.