The valorization of co-products may be a promising way to meet the dual challenge of increasing global food resources and sustainability of food systems. In particular, meat co-products may be nutritionally interesting protein resources, if they offer functional properties in accordance with food applications. In that aim, two bovine co-products, resulting from the fat rendering process, have been characterized, regarding the protein solubility, gelling, and emulsifying properties. The effect of protein concentration, pH variation and NaCl addition on these properties was tested. Despite an effect of the ionic strength on the protein solubility of the two ingredients, a little or no significant impact was observed on the functionalities. Similarly, the functional properties were scarcely affected by pH. In the end, the protein concentration has proven to be the only important parameter, which points to an easy utilization of these ingredients in many food conditions.
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| http://dx.doi.org/10.1016/j.foodchem.2023.137298 | DOI Listing |
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