Assessment of the Protein Quality of Beefstock Bone Isolates for Use as an Ingredient in Meat and Poultry Products

• Published in: Journal of agricultural and food chemistry Vol. 43; no. 1; pp. 77 - 83
• Main Authors: Zarkadas, Constantinos G, Yu, Ziran, Zarkadas, George C, Minero-Amador, Adolfo
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 01-01-1995
• Subjects: AISLADO DE PROTEINAS; Biological and medical sciences; CALIDAD PROTEICA; CARNE DE RES; EXTRACTOS DE CARNE; EXTRAIT DE VIANDE; Food industries; Fundamental and applied biological sciences. Psychology; HUESOS; ISOLAT PROTEIQUE; Meat and meat product industries; QUALITE PROTEIQUE; VIANDE BOVINE; Nutritive value; Meat product; Ox; Food additive; Vertebrata; Mammalia; Aminoacid; Artiodactyla; Bone; By product; Poultry meat; Ungulata; Protein content
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf00049a015

The total protein, amino acids including 4-hydroxyproline, and estimated connective tissue proteins of three processed beefstock bone isolates were determined as potentially useful indices for evaluating their protein quality. Variations in amino acid composition were found among all three batches of beefstock bone isolates investigated. The total protein of demineralized beefstock bone powders, as determined by amino acid analysis, varied (P 0.05) and ranged from 78 to 80% on a dry weight basis. Compared to the FAO/WHO essential amino acid (EAA9) reference value of 33.9%, mean values for total EAA ranged from 22.2 to 22.9%, and the calculated mean protein efficiency ratio values (PER) ranged from 1.35 to 1.54. Total connective tissue proteins (72.3-81.1%) were determined from the amounts of 4-hydroxyproline present. It is concluded that this demineralized bone product may be used in limited amounts in meat mixtures without significant effect on the nutritive value