Journal
FOOD HYDROCOLLOIDS
Volume 84, Issue -, Pages 529-536Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2018.06.033
Keywords
Functional properties; Protein; Gelation; Demineralizing; Recovery; Waste-streams
Categories
Funding
- Department of Agriculture, Food and the Marine (DAFM) under the National Development Plan - Irish Government [11/F/043]
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Fat rendering is a common process in the meat industry, whereby fatty or oily materials are melted away or cooked from the solid portion of the animal tissue. Once the fat, and more solid protein in the form of greaves, has been removed a co-product called glue water or stick water is produced which in generally considered a waste product. This study was established to investigate ways to revalorise this product and reduce the economic and environmental impact of this waste material. Proximate characterisation shows it contains 1.1-1.3% w/w of protein along with similar concentration of ashes (1.3% w/w). While low in protein this is a key pollutant if the product is disposed of, and could also represent an interesting protein source for downstream applications. In order to recover these proteins the salt has to be removed. Therefore, after the techno-functional properties of the raw material and of the recovered proteins were evaluated, especially those related to gelling formation, a new demineralizing method based on the excellent gelling properties of these proteins was developed and results compared with those obtained from three different ultrafiltration membranes (10, 3 and 1 kDa MWCO). Protein recovery was greater for the new method (79-90%) (50-77%); however, the amount of salt removed was higher when ultrafiltration was employed (90% compared to 81%).
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