In vitro bioaccessibility and characterisation of spent hen meat hydrolysate powder prepared by spray and freeze-drying techniques

Abstract A detailed characterisation of spent hen meat hydrolysate (SMH) powders was done in this study. Briefly, SMH was obtained by enzymatic hydrolysis of whole spent hen meat of Indian layer bird breed (BV-300) using Flavourzyme® at optimised temperature (54 °C) and pH 6.6 for 30 min. The spray-dried (SD-SMH) hydrolysate powder showed significantly (p