Innovative beef protein co-products to substitute gelatine as gelling agents, and sodium caseinate as emulsifiers: Determination of optimal conditions using the response surface methodology (RSM)

• Published in: Food science & technology Vol. 198; p. 115945
• Main Authors: Le Foll, Rozenn, Nau, Françoise, Hamon, Pascaline, Guérin-Dubiard, Catherine, Lambert, Xavier, Deglaire, Amélie, Lechevalier, Valérie
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 15.04.2024; Elsevier
• Subjects: Beef co-product; Collagen; Emulsion; Food and Nutrition; Gel; Life Sciences; Optimisation; Emulsion; Optimisation; Beef co-product; Collagen; Gel; Coproduct; Substitute; Gelatine
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2024.115945

Meat co-products are a promising alternative for meeting the increasing demand for protein, especially for the formulation of meat products. The present study aims to determine the optimal conditions under which two innovative bovine co-products, resulting from the fat rendering process, can mimic the gelling and emulsifying properties of commercial gelatines and sodium caseinate (NaCas), respectively, using Response Surface Methodology (RSM). The desirability function was used to determine the values for protein concentration, pH and NaCl content that enable the two co-products to effectively mimic gelatine and NaCas. The co-product obtained from water recovered during the fat rendering process proved to be the most suitable to mimic commercial gelatines. Very high desirability scores were obtained with this ingredient on 4 criteria out of 7, and a high overall score as well, provided 90 g/L protein was used to mimic a 50 g/L gelatine 150 Bloom. Both co-products appeared as effective alternatives to NaCas as emulsifiers, especially regarding their capacity in stabilizing emulsions. The co-product made of greasy greaves can be even regarded as more effective than NaCas, as less proteins are needed to obtain the same performances (110 g/L vs 125 g/L, respectively). •The soluble proteins extracted from beef fat melting are gelling agents similar to gelatin.•The greaves extracted from beef fat melting stabilize emulsions more efficiently than caseinate.•Both coproducts are efficient alternatives to sodium caseinate as emulsifiers.