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Large amounts of sheep abomasum (SA) are generated as a by-product of the sheep meat industry (Toldrá et al., 2012; Martínez-Alvarez et al., 2015). Efforts have been made to convert those by-products to a new source of functional ingredients or novel products due to their high nutritional value and good bioavailability (Mora et al., 2014; Queiroz et al., 2017). Several earlier studies have reported that SA is rich in proteins and numerous other nutrients (Li & Chen, 1987; Chen, 1982; Zhao, 2011). Therefore, it is assumed that sheep abomasum protein concentrates (SAPC) are valuable animal proteins that can be applied for functional or pharmaceutical products. Freeze-melting and stirring (Zhang, 2003; Zhao, 2011) are conventional extraction methods used for SAPC extraction, but these methods are time-consuming and can adversely affect bioactivity or pharmaceutical values (Jodayree et al., 2012; Tang et al., 2015). Therefore, to gain SAPC, a more environmentally friendly and highly efficient extraction process should be applied.

food science and technology

Optimization of ultrasound-assisted extraction of sheep abomasum protein concentrates by response surface methodology and evaluation of their properties