Premium
Bovine ossein powder: effect of particle size on its physicochemical and functional characteristics and its application in emulsion‐type sausage
Author(s) -
Srimarut Yanee,
Malila Yuwares,
Kittiphattanabawon Phanat,
Dumnil Jureeporn,
Artpradid Princeya,
Visessanguan Wonnop
Publication year - 2021
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.15015
Subject(s) - emulsion , particle size , texture (cosmology) , chemistry , absorption of water , fourier transform infrared spectroscopy , particle (ecology) , nuclear chemistry , food science , analytical chemistry (journal) , chromatography , crystallography , materials science , chemical engineering , biochemistry , engineering , oceanography , composite material , artificial intelligence , computer science , image (mathematics) , geology
Summary Ossein (OS) powder was prepared from bovine bone, ground and sieved through mesh screens to obtain two different particle sizes of 50 (OS 50 ) and 200 mesh (OS 200 ). Regarding OS property determination, average particle diameters of the OS 50 and the OS 200 were 260.08 ± 6.48 μm and 51.79 ± 0.39 μm, respectively. Based on non‐reducing electrophoresis, both OS samples consisted of α1‐ and α2‐chain of type I collagen. Fourier transform infrared spectra revealed the presence of triple helical structure with partial unfolding of which the OS 200 showed the greater denaturation extent. The OS 200 also showed higher emulsion activity but lower oil absorption than those of the OS 50 . The emulsion‐type sausages containing OS powders (0.5% w/w) exhibited significantly lower total fluid, water, and fat releases than those of the sausages without OS. The OS 200 ‐containing sausages exhibited the lowest expressible water and received the highest hedonic scores in texture and overall acceptance from consumer panel.