[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Recovery, physicochemical and functional characteristics of proteins from different meat processing wastewater streams.

Cathrine, M. S. B. and Bhaskar, N. and Asha, Martin and Tanaji, G. Kudre (2020) Recovery, physicochemical and functional characteristics of proteins from different meat processing wastewater streams. Environmental Science and Pollution Research, 27. pp. 25119-25131.

[img] PDF
Environmental Science and Pollution Research (2020) 2725119–25131.pdf - Published Version
Restricted to Registered users only

Download (867kB) | Request a copy

Abstract

Recovery, physicochemical and functional characteristics of proteins recovered from different meat processing wastewater streams were revealed in the present study. Wastewaters from surimi processing (SPW) and slaughterhouses, namely fish (FSW), cattle (CSW), poultry (PSW), and goat (GSW), exhibited protein, fat, ash, moisture, and microbial load in the range of 1.28–7.04%, 0.86–2.34%, 0.02–0.80%, 89.81–97.44%, and 5.33–5.81 CFU/mL, respectively. Among the wastewaters, SPW presented slightly higher protein (7.04%), fat (2.34%), and ash (0.80%) contents (P < 0.05). Furthermore, proteins recovered from SPW (SPWP) and FSW (FSWP), CSW (CSWP), PSW (PSWP), and GSW (GSWP) presented yield, protein, fat, ash, and moisture content in the range of 55.54–76.81%, 65.86–78.22%, 7.26–11.45%, 4.58–11.75%, and 5.67–14.79%. All protein samples displayed higher essential amino acid (EAA) content with leucine (8.47–14.52 g/100 g) as a predominant amino acid. GSWP and SPWP scored the highest and lowest EAA contents, respectively. SPWP displayed myofibrillar proteins as dominant proteins, while slaughterhouses’ wastewater proteins showed blood proteins as major proteins. β-Sheet is the major secondary structure presented by all protein samples. SPWP showed the highest lightness value as compared to other protein counterparts (P < 0.05). All protein samples from slaughterhouse wastewaters had the lowest protein solubility at pH 4.5. However, SPWP presented minimum solubility at pH 5.5. Among all protein samples, SPWP presented slightly higher water holding capacity and foaming property (P < 0.05), whereas FSWP displayed slightly higher emulsion property (P < 0.05). Overall, all meat processing wastewater streams served as good sources of high-quality proteins, which could be used as protein ingredients in animal feed formulation.

Item Type: Article
Uncontrolled Keywords: Surimi processing wastewater . Slaughterhouse wastewaters . Microbial load . Protein recovery . Physicochemical characteristics . Functional properties
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins
600 Technology > 08 Food technology > 16 Nutritive value > 07 Waste utilization
600 Technology > 08 Food technology > 28 Meat, Fish & Poultry > Meat
Divisions: Food Safety Analytical Quality Control Lab
Meat Fish and Poultry Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 30 Sep 2020 10:48
Last Modified: 30 Sep 2020 10:48
URI: http://ir.cftri.com/id/eprint/14472

Actions (login required)

View Item View Item