Effect of enzymatic dehairing,scalding and singeing of processing on nutritional and hygienic characteristics of cowhide

This experiment was conducted to evaluate nutritional and hygienic quality of cowhide treated by scalding,singeing and enzyme. The influence on hygienic and nutritional quality of cowhide was studied through determinating the contents of microorganism,heavy metal and nutrition based on national standards. Results suggested that heavy metals( As,Hg,Pb,Ge,Cr),Staphylococcus Aureus,Salmonella,Shigella and Escherichia Coli were not detected.The total aerobic plate count and coliforms were 5.5 × 104 CFU / g,120 MPN / g dehaired by enzyme while 7.2 × 102 CFU / g,40 MPN / g dehaired by scalding and singeing.The two methods of processing had effect on the content of protein,fatty acids and moisture,a total of 17 kinds of amino acid was found in both methods with no differences in the concentration( p > 0.05). The results indicated that enzymatic dehairing is feasible and provide a theoretical reference for the research of dehairing.