Answers are grounded in this paper and cite their sources.
Summary Ossein (OS) powder was prepared from bovine bone, ground and sieved through mesh screens to obtain two different particle sizes of 50 (OS 50 ) and 200 mesh (OS 200 ). Regarding OS property determination, average particle diameters of the OS 50 and the OS 200 were 260.08 ± 6.48 μm and 51.79 ± 0.39 μm, respectively. Based on non‐reducing electrophoresis, both OS samples consisted of α1‐ and α2‐chain of type I collagen. Fourier transform infrared spectra revealed the presence of triple helical structure with partial unfolding of which the OS 200 showed the greater denaturation extent. The OS 200 also showed higher emulsion activity but lower oil absorption than those of the OS 50 . The emulsion‐type sausages containing OS powders (0.5% w/w) exhibited significantly lower total fluid, water, and fat releases than those of the sausages without OS. The OS 200 ‐containing sausages exhibited the lowest expressible water and received the highest hedonic scores in texture and overall acceptance from consumer panel.
No takes yet. Share an insight, caveat, or question.
Srimarut et al. (2021) studied this question.
Synapse has enriched 10 related papers. Consider them for comparative context: