Potential use of goat viscera to obtain protein hydrolysates

• Published in: Food science & technology Vol. 84; pp. 832 - 837
• Main Authors: de Queiroz, Angela Lima Menêses, de Araújo, Ana Rita Ribeiro, Pacheco, Maria Teresa Bertoldo, Madruga, Marta Suely
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.10.2017
• Subjects: Aggregate value; Chemical-nutritional characterization; Goat by-products; Slaughtering by-products; Chemical-nutritional characterization; Slaughtering by-products; Aggregate value; Goat by-products
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2017.06.049

In recent years, the amount of by-products from goat slaughtering has increased substantially and nutritionally valuable have been discarded. This project aimed to research the potential use of goat viscera to obtain products, such as protein hydrolysates, that can be incorporated into other foods and improving their nutritional and technological quality. The results obtained showed that goat viscera exhibited remarkable nutritional value, with a high protein content (∼18 g/100 g of sample) and excellent total amino acid profile. The predominant essential amino acids were lysine, phenylalanine + tyrosine, leucine and methionine, with chemical score >3.3, being considered a protein source of high biological value. Fat content showed greater variation from 2.26 (liver) to 6.63 (heart) g/100 g, lipid contents. Twenty-two fatty acids were identified, where the predominant ones were the saturated fatty acids (SFA -0.88 to 3.29), followed in proportion by monounsaturated (MUFA - 0.60 to 1.78) and polyunsaturated (PUFA - 0.07–0.33 g fatty acid/100 g of sample), including C18:2n6t. It was concluded that goat viscera are ingredients of potential use in the production of new foods, such as protein hydrolysates, which have broad technological applicability in addition to increasing the economic value of slaughtering by-products. •Goat meat by-products as a source of bioactive peptides.•Potential of novel food products from goat by-products with high nutritional value.•Slaughtering goat by-products for application as a functional ingredient.•Goat by-products contain high protein of high biological value.•Aggregate value of goat meat by-products.