The effects of adding bovine skin gelatin hydrolysate obtained with subtilisin, on water-holding capacity (WHC), in a thermally processed chicken meat model, were investigated. Hydrolysates with different degrees of hydrolysis (DH) (6.57%, 13.14%, and 26.28%) were prepared. The results showed that all the tested hydrolysates improved water retention in the meat matrix. The hydrolysate with 26.28% DH showed similar behavior throughout the full range of concentrations [0% to 5% w/w] compared to that of the positive control (sodium tripolyphosphate [STPP]). In addition, the other hydrolysates [6.57% DH and 13.14% DH at 3% and 2.5% w/w concentrations, respectively] showed behaviors that coincided with that of STPP at its maximum limit allowed. A correlation was observed between the WHC and the pH of the meat samples treated with each hydrolysate or STPP. In addition, it was found that the WHC of the hydrolysates was due to increases in pH and the specific effects of the hydrolysate beyond the typical effects of pH and ionic strength in meat systems. The solubility of all hydrolysates was high (>90%). In conclusion, bovine skin gelatin hydrolysates could serve as an alternative to polyphosphates to improve water retention and the functional properties of thermally processed meat products. PRACTICAL APPLICATION: This study investigated the effects of adding bovine skin gelatin hydrolysate obtained with subtilisin on water-holding capacity (WHC) in a thermally processed chicken meat model. It was found that the hydrolysis of bovine skin gelatin with subtilisin can replace chemical products harmful to health, such as STPP, in terms of water-holding capacity. Therefore, bovine skin gelatin hydrolysate can be used as an ingredient in the formulation of thermally processed meat products.

中文翻译：

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牛皮明胶水解物作为多磷酸盐的潜在替代品：水解度和 pH 值对持水能力的影响

在热处理鸡肉模型中，研究了添加用枯草杆菌蛋白酶获得的牛皮明胶水解物对持水能力 (WHC) 的影响。制备了具有不同水解度 (DH)（6.57%、13.14% 和 26.28%）的水解物。结果表明，所有测试的水解产物都提高了肉基质中的保水性。与阳性对照（三聚磷酸钠 [STPP]）相比，具有 26.28% DH 的水解产物在整个浓度范围 [0% 至 5% w/w] 中表现出相似的行为。此外，其他水解产物[分别为 3% 和 2.5% w/w 浓度下的 6.57% DH 和 13.14% DH] 显示的行为与 STPP 在其最大允许限度内的行为一致。在 WHC 和用每种水解产物或 STPP 处理的肉样品的 pH 值之间观察到相关性。此外，发现水解物的 WHC 是由于 pH 值的增加和水解物的特定影响超出了肉类系统中 pH 值和离子强度的典型影响。所有水解产物的溶解度都很高（>90%）。总之，牛皮明胶水解物可以作为多磷酸盐的替代品，以改善热加工肉制品的保水性和功能特性。实际应用：本研究调查了添加用枯草杆菌蛋白酶获得的牛皮明胶水解物对热处理鸡肉模型的持水能力 (WHC) 的影响。研究发现，用枯草杆菌蛋白酶水解牛皮明胶，在保水性方面可以替代对健康有害的化学产品，如STPP。因此，牛皮明胶水解物可作为热加工肉制品配方的成分。