Food Chemistry Advances (Dec 2023)
Effect of ultrasound and Staphylococcus xylosus on the bioconversion of cooked chicken meat by-products
Abstract
The chicken meat industry generates by-products containing lipids and proteins, requiring high treatment costs. Staphylococcus xylosus is used in fermented meat products to promote proteolysis and differentiated volatile compounds. Ultrasound (US) is an effective tool to accelerate the process in the meat industry. This study evaluated whether the US potentiates the action of S. xylosus in the bioconversion of cooked chicken meat by-products. By-product was sterilized and inoculated with S. xylosus. After, it was sonicated at 130 kHz and 35 kHz for 30 min at 37 °C and incubated for 24 h at 37 °C. The US stimulated the proteolytic activity of S. xylosus, forming compounds of 25 kDa and producing volatile compounds. At 130 kHz showed the production of alcohols and aldehydes, while at 35 kHz, carboxylic acids. US and S. xylosus promoted good bioconversion of the cooked by-products.
