Physicochemical, Functional, and Technological Properties of Protein Hydrolysates Obtained by Microbial Fermentation of Broiler Chicken Gizzards

Fermentation is an economical method for obtaining protein hydrolysates. The purpose of the scientific research was to perform a comprehensive analysis physicochemical, technological, and functional properties hydrolysates obtained by microbial fermentation. results showed that fermented with propionic acid bacteria bifidobacteria have better physicochemical technological indicators compared control sample. Significant increases in water-holding fat-holding capacities (by 1.8–2.1 times 1.5–2.5 times, respectively), as well fat-emulsifying ability 12.8–29.8%) experimental samples were found. Hydrolysates fermentation effectively inhibit growth Escherichia coli Staphylococcus aureus. thermal sufficiently high-thermal stability In bacterial culture, removal physico-mechanical osmotically bound moisture occurred at temperatures 110 °C 115 °C, respectively, whey hydrolysate temperature 100 °C. release chemically observed 170 155 proved products are characterized high properties, antioxidant antimicrobial activity, can be used natural food additives preservatives.