[article]
| Titre : |
Hide collagen as a food |
| Type de document : |
texte imprimé |
| Auteurs : |
R. L. Henrickson, Auteur ; L. L. Ebro, Auteur ; P. J. Sneed, Auteur |
| Année de publication : |
1980 |
| Article en page(s) : |
p. 464-470 |
| Note générale : |
Bibliogr. |
| Langues : |
Américain (ame) |
| Index. décimale : |
675 Technologie du cuir et de la fourrure |
| Résumé : |
Collagen has some potential application in food systems as a bonder, filler, extender, moisturizer, texturizer and nitrient enhancer. The concept of using fibrous bovine hide collagen as a food additive is relatively new. Food-grade collagen from limed bovine hide splits has been assessed as an acceptable addition to ground beef when substituted at a level of 20 percent or less for the lean in a beef loaf. Bonding of fat and moisture were shown to increase without a significant decrease in tenderness. The sensory attributes of the meat were shown to be acceptable by a trained panel.
The use of fibrous collagen in bologna has been of interest. Studies involving volume change, shrinkage, fat emulsification, moisture, color, total nitrogen and hydroxyproline content have been assessed.
The effects of using air-dried collagen on the sensory attributes of quick bread are reported. Items such as plain muffins, whole wheat muffins, and sweet whole wheat loaf were evaluated.
Basic studies of fibrous collagen indicated that NaCl and Na2SO4 depress the hydration of collagen in the pH range 4.0 to 8.0. Beyond thses values NaCl especially increased collagen hydration. The addition of oxidizing (NaIO3) or reducing (NaSO3) salts depressed the hydration capacity of freeze-dried collagen in the pH range 4.0 to 9.0. |
| Note de contenu : |
- Coarse bologna
- Fine bologna
- Applesauce cake
- Carrot cake
- Yeast bread |
| En ligne : |
https://drive.google.com/file/d/1sHhPFx5PkEbITOWYZYbCBxW14gaKSV6n/view?usp=drive [...] |
| Format de la ressource électronique : |
Pdf |
| Permalink : |
https://e-campus.itech.fr/pmb/opac_css/index.php?lvl=notice_display&id=17797 |
in JOURNAL OF THE AMERICAN LEATHER CHEMISTS ASSOCIATION (JALCA) > Vol. LXXV (Année 1980) . - p. 464-470
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Hide collagen as a food in JOURNAL OF THE AMERICAN LEATHER CHEMISTS ASSOCIATION (JALCA), Vol. LXXV (Année 1980)
