Bovine ossein powder: effect of particle size on its physicochemical and functional characteristics and its application in emulsion‐type sausage

A physicochemical evaluation of ossein-hydroxyapatite within the bovine bone matrix revealed demineralization and making type I collagen available as a result of processing and solubilization by acids

Bovine bone is an animal-origin matrix rich in type I collagen (COL I) and it necessitates prior demineralization and makes COL I available. This study investigated the ossein-hydroxyapatite physicochemical properties evaluation as a result of processing and solubilization by acids and revealed the bone matrix demineralization and making COL I available. The tibia residue from bovine sources was processed, ground, and transformed into bone matrix powder. The bone matrix was solubilized in acetic acid followed by lactic acid. The bone matrix was evaluated as a result of processing and solubilization by acids: ossein and hydroxyapatite percentages by nitrogen and ash content, mineral content, particle size distribution, Fourier-transformation infrared spectroscopy, x-ray diffraction, and scanning electron microscope. For the obtained residual extracts, pH and mineral content were evaluated. The solubilization by acids affected the ossein-hydroxyapatite physicochemical properties, and the bone matrix solubilized by acetic and lactic acid showed the preservation of the ossein alongside the loss of hydroxyapatite. The processing and the solubilization by acids were revealed to be a  alternative to bone matrix demineralization and enabling the accessibility of bone COL I. PRACTICAL APPLICATION: Bovine bone is an abundant type I collagen source, but processing maneuvers and demineralization effect present limitations due to the rigidity of the structural components. Exploring methodologies to process and demineralize will allow type I collagen to be obtained from the bone source, and direct and amplify the potentialities in the chemical and food industries. The research focused on bone sources and collagen availability holds paramount significance, and promotes repurposing agribusiness residues and development of protein-base products.

Assessing the quality of dry sausages using fluorescence spectroscopy, physico-chemical and dynamic testing rheology: A preliminary study

The viscoelastic and the structure properties of three brands of dry sausages (Auvergne, Beef-poultry, and Galbanetto) were studied using dynamic rheology and fluorescence spectroscopy. The storage and the loss modulus of sausage samples showed a viscoelastic character. The principal component analysis (PCA) carried out on the normalised rheological and physico-chemical parameters allowed to differentiate the sausage samples into 3 groups according to their brands. This trend was confirmed by the factorial discriminant analysis (FDA) where 74.44% of correct classification was obtained. The emission spectra acquired after excitation set at 290, 340, and 360 nm and excitation spectra scanned after emission set at 410 nm allowed clear differentiation between the three brand samples. The obtained results were confirmed following the application of partial least squares regression (PLSR) to the fluorescence and physico-chemical parameters since an excellent prediction of moisture content was obtained from the excitation spectra set at 340 nm (R²  = 0.99) and 360 nm (R²  = 0.99). The protein content of dry sausages was well predicted after excitation set at 290 and 340 nm with R² of 0.96 and 0.97, respectively, while the fat level was well estimated after excitation set at 340 and 360 nm and emission set at 410 nm (R²  = 0.96, 0.96 and 0.94, respectively). The obtained results showed the potential use of fluorescence spectroscopy as a rapid technique for evaluating the quality of dry sausages. This article is protected by copyright. All rights reserved.