PREPARATION AND UTILIZATION OF EXTRACTED PROTEIN FROM CATTLE BONE IN FOODS

Abstract

The main purpose of this study was to utilize animal bones which were collected from private butchers as a meat substitute to reduce the meat proportion in beefburgers and incorporate bone derived products in cake to provided that such practices will not affect the nutritional values of the final food products. This work aims also to prepare a good quality frying fat blend using extracted bone fat.

Ribs bones, obtained from private buchers, were taken from the caracass of cow , buffalo and camel . The composition offresh bones was intially studied. Bone fat was extracted by wet rendering , analysed for fatty acids and used to obtain some blends with other vegetable oil and animal fats. After defatting, bone was demineralized for softening and then protein isolate extracted .

Beefburgers and cake (6 samples each) were prepared with protein isolate at the level of 0,5,10,15,20 and 25% on the expense of beef or wheat flour . Foods prepared with protein isolate were compared with the uncooked and cooked control sample for chemical, physical and nutritional characteristics.