Meat Industry By-Product Recovery: Gelatin and Film Forming Evaluation

C. Anzani; C. Álvarez; T. Tedeschi; A. Dossena; A.M. Mullen; S. Sforza

Meat Industry By-Product Recovery: Gelatin and Film Forming Evaluation

in 63rd International Congress of Meat Science and Technology

Autor:innen:

C. Anzani

C. Anzani ¹Department of Food Quality and Sensory Science, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland
²Food and Drug Department, University of Parma, Italy; cecilia.anzani@studenti.unipr.it; cecilia.anzani@teagasc.ie

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C. Álvarez

C. Álvarez ¹Department of Food Quality and Sensory Science, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland

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T. Tedeschi

T. Tedeschi ²Food and Drug Department, University of Parma, Italy; cecilia.anzani@studenti.unipr.it; cecilia.anzani@teagasc.ie

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A. Dossena

A. Dossena ²Food and Drug Department, University of Parma, Italy; cecilia.anzani@studenti.unipr.it; cecilia.anzani@teagasc.ie

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A.M. Mullen

A.M. Mullen ¹Department of Food Quality and Sensory Science, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland

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, und

S. Sforza

S. Sforza ²Food and Drug Department, University of Parma, Italy; cecilia.anzani@studenti.unipr.it; cecilia.anzani@teagasc.ie

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Art:: Kapitel

Seiten:: 694–695

DOI:: https://doi.org/10.3920/9789086868605_310

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Beef meat is a primary source of energy and protein, however, it accounts for only 44% of live animal weight. The other 56% is composed of edible (e.g. offal) and non-edible (e.g. SRM) parts. There is increasing interest in examining these non-meat products with a view to extract or recover additional value from the meat processing chain. Bovine hide is one of such product and it is used for leather production. However some parts, e.g. covering the legs are not suitable for this purpose but, being a protein rich material, may provide a feedstock for the generation of peptides with value as a nutritional or food ingredient product. The aim of this research was the optimization of the solubilisation and recovery of bovine hide proteins via enzymatic hydrolysis. The efficiency of Alcalase has been evaluated. The effect of hydrolysis time and water/substrate ratios on hydrolysis process was evaluated. Recovery yield (solubilisation), peptide profiles, gelling capacity and film forming ability have been evaluated.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

ISBN:: 9789086868605

Verleger:: Wageningen Academic

Print-Publikationsdatum:: 15 Nov 2017

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Meat Industry By-Product Recovery: Gelatin and Film Forming Evaluation

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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