Functional protein rich extracts from bovine and porcine hearts using acid or alkali solubilisation and isoelectric precipitation

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dc.contributor.author Tsermoula, Paraskevi
dc.contributor.author Virgili, Claudia
dc.contributor.author Ortega, Rodrigo G.
dc.contributor.author Mullen, Anne M.
dc.contributor.author Alvarez, Carlos
dc.contributor.author O'Brien, Nora M.
dc.contributor.author O'Flaherty, Elisabeth A. A.
dc.contributor.author O'Neill, Eileen E.
dc.date.accessioned 2019-01-18T16:22:45Z
dc.date.available 2019-01-18T16:22:45Z
dc.date.issued 2018-12-17
dc.identifier.citation Tsermoula, P., Virgili, C., Ortega, R. G., Mullen, A. M., Álvarez, C., O'Brien, N. M., O'Flaherty, E. A. A. and O'Neill, E. E. 'Functional protein rich extracts from bovine and porcine hearts using acid or alkali solubilisation and isoelectric precipitation', International Journal of Food Science & Technology, In Press, doi: 10.1111/ijfs.14065 en
dc.identifier.volume 0 en
dc.identifier.issued 0 en
dc.identifier.startpage 1 en
dc.identifier.endpage 19 en
dc.identifier.issn 0950-5423
dc.identifier.uri http://hdl.handle.net/10468/7322
dc.identifier.doi 10.1111/ijfs.14065
dc.description.abstract Alkali solubilisation (ALS) was compared with acid solubilisation (ACS) for preparation of protein rich extracts from bovine and porcine hearts. ACS and ALS recovered 51.53%–55.74% of the total protein from bovine and porcine hearts. All extracts were rich in myofibrillar proteins with both treatments resulting in reductions in fat, collagen and cholesterol contents compared with starting materials. At 0% NaCl, ACS and ALS extracts had good gelling properties with the ALS gels having lower % cook loss. While treatments did not affect gel hardness, ACS extracts formed gel networks with higher storage modulus after heating and cooling. At 2% NaCl gel hardness, % cook loss and storage modulus values increased, with greater increases occurring for ACS extracts. The results show that ALS‐ and ACS‐based processes have potential to produce functional ingredients for processed meat products. en
dc.description.sponsorship Irish Department of Agriculture, Food and the Marine (DAFM, Grant Number: 11/F/043 Food Institutional Research Measure (FIRM)) en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher Wiley en
dc.relation.uri https://onlinelibrary.wiley.com/doi/abs/10.1111/ijfs.14065
dc.rights © 2018 Institute of Food Science and Technology. This is the peer reviewed version of the following article: (2019), Functional protein rich extracts from bovine and porcine hearts using acid or alkali solubilisation and isoelectric precipitation. Int J Food Sci Technol., which has been published in final form at https://doi.org/10.1111/ijfs.14065. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Self-Archiving. en
dc.subject Acid en
dc.subject Alkaline en
dc.subject Bovine en
dc.subject Extraction en
dc.subject Heart en
dc.subject Offal en
dc.subject Porcine en
dc.title Functional protein rich extracts from bovine and porcine hearts using acid or alkali solubilisation and isoelectric precipitation en
dc.type Article (peer-reviewed) en
dc.internal.authorcontactother Eileen O'Neill, Dept Of Food & Nutritional Sciences, University College Cork, Cork, Ireland. +353-21-490-3000 Email: e.oneill@ucc.ie en
dc.internal.availability Full text available en
dc.check.info Access to this article is restricted until 12 months after publication at the request of the publisher en
dc.check.date 2019-12-17
dc.date.updated 2019-01-18T16:13:14Z
dc.description.version Accepted Version en
dc.internal.rssid 469989715
dc.contributor.funder Department of Agriculture, Food and the Marine en
dc.contributor.funder Food Institutional Research Measure en
dc.description.status Peer reviewed en
dc.identifier.journaltitle International Journal of Food Science & Technology en
dc.internal.copyrightchecked No !!CORA!! en
dc.internal.licenseacceptance Yes en
dc.internal.IRISemailaddress e.oneill@ucc.ie en
dc.internal.bibliocheck In Press Jan 2019. Update citation details, add vol. issue page numbers en


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