[article]
| Titre : |
Hide protein as a food additive |
| Type de document : |
texte imprimé |
| Auteurs : |
R. L. Henrickson, Auteur ; Turgut, Auteur ; B. R. Rao, Auteur |
| Année de publication : |
1984 |
| Article en page(s) : |
p. 132-145 |
| Note générale : |
Bibliogr. |
| Langues : |
Américain (ame) |
| Index. décimale : |
675 Technologie du cuir et de la fourrure |
| Résumé : |
Meat and other food products have fallen prey to proteins from many sources. Some of these proteins are extenders while others provide desirable, functional and quality attributes. Proteins from soya, wheat, milk, fish and whey are used as binders, texture modifiers, water-holders, fat emulsifiers, gel formers, and, in some cases, they improve process efficiency. Consequently, the addition of one or more of the available proteins to food such as meat, provide consumer benefits by improving quality while reducing cost. Consumers have accepted these proteins not only for economic reasons, but also because technology has provided products that are taste appealing. Non-meat proteins have been permitted by Federal Meat Inspection regulations, in an all meat product, at level up to 3.5% of the finished sausage product and in chili con carne and barbecuc sauce up to 8%. Soy protein has been permitted at the 30% level in hamburger for use in the school lunch program.
Animal derived gelatin has been used both as a food and as an additive since the 18th century, with pig skin being the major source of food-grade gelatin on the market today. In addition, pig skin is used extensively as a snack food of various types. On the other hand, bovine hide protein, as mature collagen, has received GRAS status only as regenerated collagen for use in making sausage casings.
Even though the physico-chemical basis of some functional characteristics of proteins are little understood, proteins are not functional unless accompanied by an aqueous phase. Therefore, hydration is an important characteristic of a protein in imparting functional properties such as swelling, gelation, solubility, viscosity, wettability, emulsification, cohesion, adhesion, elasticity and foaming in a food system. These protein properties are directly related to the manner in which the protein interacts with water in a product. Thus, the hide protein-water interaction in a bologna emulsion is important.
The objective of this research was to re-emphasize that native bovine hide collagen has functional properties, that may be useful in many processed food products. |
| Permalink : |
https://e-campus.itech.fr/pmb/opac_css/index.php?lvl=notice_display&id=9370 |
in JOURNAL OF THE AMERICAN LEATHER CHEMISTS ASSOCIATION (JALCA) > Vol. LXXIX (Année 1984) . - p. 132-145
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