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Nutritional Value of Veal Bone Hydrolysate
Author(s) -
LINDER MICHEL,
ROZAN P.,
KOSSORI R. LAMGHARI,
FANNI J.,
VILLAUME C.,
MEJEAN L.,
PARMENTIER M.
Publication year - 1997
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1997.tb04396.x
Subject(s) - hydrolysate , food science , chemistry , gelatin , hydroxyproline , protein digestibility , ingredient , flavor , amino acid , biochemistry , hydrolysis
Industrial veal hydrolysate was produced enzymatically for possible use as a gelatin‐replacing ingredient for human consumption. Protein digestibility and nutritional value were determined in vitro and in vivo. Net protein ratio (= 2.65) and true digestibility (= 80.3) were compared with gelatin and caseinate. Protein digestibility was determined by pH‐stat method and cell dialysis. Amino acid composition including 4‐hydroxyproline, allowed determination of connective tissue, amino acid score and protein digestibility corrected amino acid score. High correlation was found between true digestibility and pH‐stat method (R 2 = 0.99). Meaty flavor and gelling properties of veal hydrolysate could make it useful for high‐quality soups, sauces and gravies.