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Effect of drying temperature on nutritional, functional and pasting properties and storage stability of beef lung powder, a prospective protein ingredient for food supplements

S. Reshan Jayawardena, James D. Morton, Alaa El-Din A. Bekhit, Zuhaib F. Bhat, Charles S. Brennan
Lebensmittel-Wissenschaft + Technologie 2022 v.161 pp. 113315
air, beef, cost effectiveness, dough, industry, ingredients, intermediate product, lungs, polyacrylamide gel electrophoresis, protein degradation, protein value, semolina, storage quality, viscosity, water binding capacity
The present study utilized beef-lungs to develop a protein ingredient for affordable human food supplements. Beef-lungs were dried in an air drier at 50, 70 and 100 °C and ground to develop a powder-based intermediate product. All beef-lung powder (BLP) samples dried at different temperatures showed a 300% water-binding capacity. Drying temperature significantly decreased the haem-iron content and protein quality with highest haem-iron content observed for the samples dried at 50 °C (41% of total-iron content). A significant increase in glycine content was observed with increasing drying temperature. SDS-PAGE results showed lowest protein degradation for BLP-samples dried at 50 °C. While microbiologically safe products were produced at all drying temperatures, BLP-samples dried at 50 °C showed highest protein- and lipid-oxidative stability. The mean values of all the microbial counts were within acceptable limits beyond six-months of storage. Addition of 10% of BLP dried at 50 °C to semolina dough showed no effect on apparent viscosity, however, addition of 10% BLP dried at 70 and 100 °C decreased (P < 0.05) the viscosity. Drying of beef-lungs at 50 °C resulted in a superior quality product. The results demonstrated the potential of BLP as a prospective and cost-effective ingredient for protein-supplement industry.