Evaluation of technological and functional properties of mechanically separated chicken meat hydrolysate dehydrated with maltodextrin

This study evaluated the technological and functional properties of hydrolysate from mechanically separated chicken meat (MSCM) dehydrated using a spray dryer with 0 %, 2.5 % and 5 % maltodextrin, focusing on their 90-day storage. Maltodextrin was added to enhance drying yield and protect particles from thermal degradation. Analyses included yield, water and oil holding capacities, moisture content, emulsifying properties, antimicrobial activity, particle morphology and size, and storage characterization. Results showed that 2.5 % maltodextrin yielded improved water activity, oil retention, emulsifying capacity, and antioxidant activity (IC₅₀), with particles exhibiting smooth, spherical morphologies. Maltodextrin also reduced degradation rates over time, as confirmed by the Weibull model, outperforming samples without maltodextrin. The particle size ranged mostly between 3–5 µm. These findings suggest that MSCM hydrolysate with 2.5 % maltodextrin possess functional properties, and industrial potential for use in food formulations and other applications requiring high-quality and bioactive ingredients.