Protein concentrates obtained from pig by-products using pH-shifting technique: a preliminary study

Costa, Claudine Garcia Chaves da; Paula, Marielle Maria de Oliveira; Massingue, Armando Abel; Torres Filho, Robledo de Almeida; Ramos, Eduardo Mendes; Carneiro, João de Deus de Souza

doi:10.1590/0103-8478cr20181048

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FOOD TECHNOLOGY • Cienc. Rural 49 (6) • 2019 • https://doi.org/10.1590/0103-8478cr20181048 copy

Protein concentrates obtained from pig by-products using pH-shifting technique: a preliminary study

Concentrados proteicos obtidos de subprodutos suínos pela técnica de mudança do pH: um estudo preliminar

Authorship SCIMAGO INSTITUTIONS RANKINGS

ABSTRACT:

This study aimed to investigate the extraction and characterization of protein concentrates from pig by-products (heart, liver and kidneys) using the pH-shifting technique. From the solubility profiles (pH 2 to 12), the protein extraction was performed at alkaline pH (10.0 to 11.5), obtaining two fractions: soluble (SC) and insoluble (IC). Higher protein content (71 to 77%) and extractability (214 to 459 mg/g) were observed in heart and liver concentrates; whereas, for water holding capacity (WHC) the highest values (4.20 to 4.54 g water/g protein) were for the heart (SC) and kidney (SC and IC) concentrates. All concentrates had high emulsion stability and higher WHC than commercial protein extenders (whey and soybean). The concentrates obtained from the soluble fraction were redder (higher a^* values and lower h values) and darker (lower L^* values) than insoluble fraction, especially heart and liver concentrates. Use of concentrates in sausage production slightly altered the color chroma (C^*) of samples. It was concluded that the pig by-products protein concentrates had great potential of use as extenders in sausage production.

Key words:
heart; kidney; liver; protein extensor; pH-shifting

Universidade Federal de Santa Maria Universidade Federal de Santa Maria, Centro de Ciências Rurais , 97105-900 Santa Maria RS Brazil , Tel.: +55 55 3220-8698 , Fax: +55 55 3220-8695 - Santa Maria - RS - Brazil
E-mail: cienciarural@mail.ufsm.br

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[1] E-mail: claudine.gchaves@gmail.com. ^*Corresponding author

	----------- Soluble fraction ----------			----------- Insoluble fraction ---------
	Heart (HSC)	Kidney (KSC)	Liver (LSC)	Heart (HPC)	Kidney (KPC)	Liver (LPC)	WPC	SPI	SEM
----------------------------------------------------------------------------------Composition-------------------------------------------------------------------
Moisture (%)	9.56 ^c	14.78 ^a	8.90 ^c	8.20 ^c	11.50 ^b	8.19 ^c	-	-	0.58
Protein (%)	77.30 ^a	67.45 ^d	73.48 ^b	73.51 ^b	66.22 ^d	70.32 ^c	-	-	0.94
Fat (%)	5.51 ^c	10.46 ^b	14.81 ^a	14.80 ^a	14.18 ^a	14.87 ^a	-	-	0.88
Ash (%)	8.98 ^a	8.19 ^ab	4.85 ^c	3.92 ^c	6.94 ^b	4.84 ^c	-	-	0.46
------------------------------------------------------------------------------Extractable proteins---------------------------------------------------------------
Total (mg/g)	339 ^b	177 ^d	460 ^a	249 ^c	114 ^e	214 ^cd	-	-	28
WSP (mg/g)	180 ^b	123 ^c	280 ^a	193 ^b	76 ^c	150 ^b	-	-	16
SSP (mg/g)	159 ^a	54 ^c	179 ^a	56 ^c	38 ^c	64 ^b	-	-	14
----------------------------------------------------------------------------------WHC----------------------------------------------------------------------------
(g water/g sample)	3.30 ^a	2.83 ^b	1.67 ^e	2.63 ^bc	2.92 ^b	2.28 ^cd	0.99 ^f	2.24 ^d	0.15
(g water/g protein)	4.27 ^a	4.20 ^a	2.27 ^a	3.58 ^a	4.54 ^a	3.24 ^a	1.85 ^d	2.63 ^c	0.20
------------------------------------------------------------------------------Emulsion stability-----------------------------------------------------------------
%TEF	0.26 ^b	0.52 ^b	0.45 ^b	0.30 ^b	0.66 ^b	0.54 ^b	0.35 ^b	1.21 ^a	0.07
%FAT	8.94 ^a	5.88 ^b	8.76 ^a	8.62 ^a	6.76 ^ab	6.88 ^ab	8.33 ^a	5.51 ^b	0.34
----------------------------------------------------------------------------CIE color: Concentrates------------------------------------------------------------
Luminosity (L ^*)	60.21 ^h	70.88 ^f	64.07 ^g	76.34 ^d	78.35 ^c	73.19 ^e	92.39 ^b	99.07 ^a	2.58
Redness (a ^*)	15.42 ^a	10.08 ^c	13.41 ^b	9.11 ^e	8.90 ^e	9.51 ^d	4.74 ^f	2.99 ^g	0.79
Yellowness (b ^*)	14.14 ^e	18.19 ^b	19.33 ^a	16.08 ^c	18.32 ^b	18.97 ^a	15.77 ^c	15.09 ^d	0.38
Chrome (C ^*)	20.92 ^b	20.80 ^bc	23.52 ^a	18.48 ^d	20.37 ^c	21.22 ^b	14.46 ^e	15.38 ^f	0.53
Hue angle (h °)	42.53 ^f	61.00 ^d	55.26 ^e	60.47 ^d	64.09 ^c	63.38 ^c	73.28 ^b	78.81 ^a	2.14
------------------------------------------------------------------------------CIE color: Sausages---------------------------------------------------------------
Luminosity (L ^*)	61.95	62.76	61.66	63.44	64.27	61.69	64.49	64.21	0.32
Redness (a ^*)	6.08 ^ab	5.87 ^ab	7.04 ^a	5.78 ^b	5.31 ^b	5.93 ^b	5.93 ^b	5.93 ^b	0.17
Yellowness (b ^*)	18.08	16.94	18.21	17.27	17.87	17.90	16.40	16.98	0.19
Chrome (C ^*)	19.08 ^ab	17.98 ^ab	19.55 ^a	18.22 ^ab	18.64 ^ab	18.86 ^ab	18.86 ^b	18.86 ^b	0.19
Hue angle (h°)	71.40	70.73	68.75	71.53	73.44	71.63	71.82	74.57	0.54