Advances in dairy Research
Open Access
ISSN: 2329-888X
+44 1300 500008
ISSN: 2329-888X
+44 1300 500008
Benyahia-Krid Férial Aziza
Laboratory of Research in Nutrition and Food Technology (L.N.T.A.), Team: Processing and Development of Agro- Food Products (TEPA), Mentouri Brothers University,
Constantine 1, Ain El Bey Road, Constantine-25000
Algeria
Research Article
Effect of Sodium Chloride and Incision on the Chicken Pepsin Coagulant Activity Extracted from Proventriculus, Dried Under Partial Vacuum
Author(s): Benyahia-Krid Férial Aziza, Adoui Faïza, Aissaoui-Zitoun Ouarda, Boughellout Halima, Siar El-Hocine, Zikiou Abdellah and Zidoune Mohammed NasereddineBenyahia-Krid Férial Aziza, Adoui Faïza, Aissaoui-Zitoun Ouarda, Boughellout Halima, Siar El-Hocine, Zikiou Abdellah and Zidoune Mohammed Nasereddine
Rennet covers only 30% of the world's cheese production because the availability of calf stomach becomes limited (FAO). This lack has suggested the search for animal, vegetable or microbial enzyme substitutes. Among the alternative animal enzymes, chicken pepsin. In order to study the chicken pepsin stability over time, chicken proventriculus, whole or incised into four parts or incised into slices, without or with salt addition distributed into six different lots, were dried under partial vacuum (47�C, 800 mbar). The effects of the incision or not, as well as the addition or not of salt, and storage time of dried proventriculus, on the coagulant activity of pepsin extracts (expressed in equivalents Rennet Units) were studied. The six lots pepsin residual activities determined immediately after drying operation expressed the relative yield in the fresh state before storage. They were bet.. View More»
DOI:
10.4172/2329-888X.1000187