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<p>This study investigates the effect of ultrasonic (US) pre-treatment on the enzymatic hydrolysis of camel skin gelatin (CSG) and the application of the resulting pepsin-hydrolysate (CSGHs) in preserving chilled camel meat. Enzymatic hydrolysis of CSG using an enzyme-to-substrate (E/S) ratio = 50 U/mg give higher degree of hydrolysis (4.22%) compared to E/S = 30 U/mg, and this value was significantly enhanced to reach 10.94% after US pre-treatment during 60&#xa0;min (CSGH_P50-U60). In vitro assays demonstrated improved antioxidant activities for ultrasound-pretreated CSGHs, including DPPH radical scavenging (81.72%), reducing power (1.69), ferrous ion chelating activity (91.30%), and β-carotene bleaching inhibition (86.54%), which is in line with the amino acid composition. In fact, data revealed that CSGHs contained higher levels of antioxidant amino acids such as methionine, cysteine, histidine, and phenylalanine. All CSGHs showed marked antimicrobial effects against various bacteria. The meat preservation experiments on chilled camel meat coated with CSG added with CSGHs revealed significant improvements in quality parameters. Gelatin-based coatings reduced weight loss (0.74% for ultrasound-pretreated samples vs. 2.33% for control), stabilized pH levels (6.23 vs. 7.02 for control), limited lipid oxidation (0.78&#xa0;mg MDA/kg vs. 1.27&#xa0;mg MDA/kg for control), decreased total volatile basic nitrogen levels (19.32 mg N<sub>2</sub>/100 g vs. 34.49 mg N<sub>2</sub>/100&#xa0;g for control), and reduced microbial counts, including total viable and psychrotrophic bacteria counts. The results indicate that ultrasonic pretreatment with enzymatic hydrolysis improves CSGHs functional properties, suggesting their use as natural alternatives to chemical additives for meat preservation.</p>

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Ultrasound-assisted enzymatic hydrolysis of camel skin gelatin: application of hydrolysates as bioactive edible coatings to extend camel meat shelf-life

  • 期刊论文

  • 发表日期：

    2025年12月3日

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  • Imen Hamrouni,
  • Ola Abdelhedi,
  • Leticia Mora,
  • Fidel Toldrá,
  • Nahed Fakhfekh,
  • Mourad Jridi

摘要

This study investigates the effect of ultrasonic (US) pre-treatment on the enzymatic hydrolysis of camel skin gelatin (CSG) and the application of the resulting pepsin-hydrolysate (CSGHs) in preserving chilled camel meat. Enzymatic hydrolysis of CSG using an enzyme-to-substrate (E/S) ratio = 50 U/mg give higher degree of hydrolysis (4.22%) compared to E/S = 30 U/mg, and this value was significantly enhanced to reach 10.94% after US pre-treatment during 60 min (CSGH_P50-U60). In vitro assays demonstrated improved antioxidant activities for ultrasound-pretreated CSGHs, including DPPH radical scavenging (81.72%), reducing power (1.69), ferrous ion chelating activity (91.30%), and β-carotene bleaching inhibition (86.54%), which is in line with the amino acid composition. In fact, data revealed that CSGHs contained higher levels of antioxidant amino acids such as methionine, cysteine, histidine, and phenylalanine. All CSGHs showed marked antimicrobial effects against various bacteria. The meat preservation experiments on chilled camel meat coated with CSG added with CSGHs revealed significant improvements in quality parameters. Gelatin-based coatings reduced weight loss (0.74% for ultrasound-pretreated samples vs. 2.33% for control), stabilized pH levels (6.23 vs. 7.02 for control), limited lipid oxidation (0.78 mg MDA/kg vs. 1.27 mg MDA/kg for control), decreased total volatile basic nitrogen levels (19.32 mg N2/100 g vs. 34.49 mg N2/100 g for control), and reduced microbial counts, including total viable and psychrotrophic bacteria counts. The results indicate that ultrasonic pretreatment with enzymatic hydrolysis improves CSGHs functional properties, suggesting their use as natural alternatives to chemical additives for meat preservation.