Valorisation of industrial cooked ham by-products as functional ingredients

Journal of Food Engineering

Volumn 190, Issue , 2016, Pages 54-60

  Ursu, Alina Violeta ^a,b   Marcati, Alain ^a,b   Michaud, Philippe ^a,b   Djelveh, Gholamreza ^a,b  

^a UNIVERSITÉ BLAISE PASCAL   (France)

^b CNRS   (France)

Author keywords

By products; Cooked ham; Emulsion; Foam; Gel; Proteins

Indexed keywords

BYPRODUCTS; EMULSIFICATION; EMULSIONS; FOAMS; GELS; OILS AND FATS; PROTEINS; SCALES (WEIGHING INSTRUMENTS); TEMPERATURE;

COOKED HAM; EMULSIFYING CAPACITY; FOAMING ABILITY; FUNCTIONAL INGREDIENT; FUNCTIONAL PROPERTIES; INDUSTRIAL SCALE; LOW TEMPERATURES; VALORISATION;

MEATS;

EID: 84976349014     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2016.06.013     Document Type: Article

References (21)

1. Arvanitoyannis, I.S., Ladas, D., Meat waste treatment methods and potential uses. Int. J. Food Sci. Technol. 43 (2008), 543–559.
2. Bauchart, C., Rémond, D., Chambon, C., Patureau Mirand, P., Savary-Auzeloux, I., Reynès, C., Morzel, M., Small peptides (<5 kDa) found in ready-to-eat beef meat. Meat Sci. 74 (2006), 658–666.
3. Bligh, E.G., Dyer, W.J., A rapid method of total lipid extraction and purification. Can. J. Biochem. Physiol. 37 (1959), 911–917.
4. Bull, M.A., Sterritt, R.M., Lester, J.N., The treatment of wastewaters from the meat industry: a review. Environ. Technol. Lett. 3 (1982), 117–126.
5. Dubois, M., Gilles, K.A., Hamilton, J.K., Rebers, P.A., Smith, F., Colorimetric method for determination of sugars and related substances. Anal. Chem. 28 (1956), 350–356.
6. Gómez-Guillén, M.C., Giménez, B., López-Caballero, M.E., Montero, M.P., Functional and bioactive properties of collagen and gelatin from alternative sources: a review. Food Hydrocoll. 25 (2011), 1813–1817.
7. Gomez-Juarez, C., Castellanos, R., Ponce-Noyola, T., Calderon-Salinas, V., Figueroa, J.D., Functional proteins of globin protein obtained from bovine blood by decolorisation of the red-cell fraction. J. Sci. Food Agric. 79 (1999), 793–796.
8. Haskard, C.A., Li-Chan, C.Y., Hydrophobicity of bovine serum albumin and ovalbumin determined using uncharged (PRODAN) and anionic (ANS-) fluorescent probes. J. Agric. Food Chem. 46 (1998), 2671–2677.
9. Hejnfelt, A., Angelidaki, I., Anaerobic digestion of slaughterhouse by-products. Biomass Bioenergy 33 (2009), 1046–1054.
10. Hwang, I.H., Park, B.Y., Kim, J.H., Cho, S.H., Lee, J.M., Assesment of post-mortem proteolysis by gel-based proteome analysis and its relationship to meat quality traits in pig longissimus. Meat Sci. 69 (2005), 79–91.
11. Kato, A., Nakai, S., Hydrophobicity determined by a fluorescence probe method and its correlation with surface properties of proteins. J. Biochem. Biophys. Mol. Biol. 624 (1980), 13–20.
12. Laemmli, U.K., Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature 227 (1970), 680–685.
13. Lollar, R.M., Hydroxyproline analysis as a tool for tannery chemists’. J. Am. Leather Chemists’ Assoc. 63 (1958), 2–19.
14. Mirabella, N., Castellani, V., Sala, S., Current options for the valorization of food manufacturing waste: a review. J. Clean. Prod. 65 (2014), 28–41.
15. Penteado, M.D.V.C., Lajolo, F.M., Pereira Dos Santos, N., Functional and nutritional properties of isolated bovine blood proteins. J. Sci. Food Agric. 30 (1979), 809–815.
16. Rafieian, F., Keramat, J., Shahedi, M., Physicochemical properties of gelatin extracted from chicken deboner residue. LWT – Food Sci. Technol. 64 (2015), 1370–1375.
17. Selmane, D., Vial, C., Djelveh, G., Extraction of proteins from slaughterhouse by-products: influence of operating conditions on functional properties. Meat Sci. 79 (2008), 640–647.
18. Spencer, J., The International Meat Trade. 2003, Woodhead, Cambridge.
19. Toldrá, F., Mora, L., Florès, M., Cooked ham. Toldrá, F., (eds.) Handbook of Meat Processing, 2010, Wiley-Blackwell, Ames, 301–311.
20. Tornberg, E., Effects of heat on meat proteins – implications on structure and quality of meat products. Meat Sci. 70 (2005), 493–508.
21. Ursu, A.-V., Marcati, A., Sayd, T., Sante-Lhoutellier, V., Djelveh, G., Michaud, P., Extraction, fractionation and functional properties from the microalgae Chlorella Vulgaris. Bioresour. Technol. 157 (2014), 134–139.