Utilization of animal by-products as food materials by enzymatic treatment
1998
Honda, K. (Itoham Foods Inc., Moriya, Ibaraki (Japan). Central Research Inst.) | Suzuki, M. | Numata, M. | Nakamura, T.
For efficient utilization of animal by-products as food materials, we studied the processing of beef trimmings, liver, red blood cells (RBC) and cartilage by enzymatic treatment. As a result, the sufficient amount (53.9-75.0%) of protein which was the main nutritious component contained in the above organs was solubilized as a peptide form (M.W.3,000-6,000) by the enzymatic treatment. It was considered that the nutrients of these organs were efficiently processed to create an easily absorbable protein source. The taste of cartilage extract (CE) was palatable, but that of RBC extract (RBCE) was not. It was considered that the better taste of CE was due to its characteristic amino acid composition, while the bitter taste of RBCE was due to the high content of bitter amino acids. Therefore, it is difficult to use enzymatic treatment alone for processing of RBC. The physiologically functional component (PFC; carnitine, heme iron, collagen, condroitin sulfate, calcium) were also extracted and concentrated by the enzymatic treatment. However, considering the taste of these extract, it is necessary to further purify PFC and/or improve the taste. Beef extract (BE) had the highest iron solubilizing ability among these extracts. It was supposed that the effect of BE was influenced by the amino acid composition
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