Beef gelatin composition

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Beef Gelatin Composition: Protein, Amino Acids, and Functional Properties

Beef gelatin is primarily composed of protein derived from collagen found in bovine hides and bones. The protein content in beef gelatin is high, and it is rich in amino acids such as glycine, proline, and hydroxyproline, which are characteristic of collagen-based materials. When used in food products, beef gelatin can increase the overall protein and amino acid content, as well as improve protein digestibility in meat products like beef patties 15.

Fatty Acid Profile and Nutritional Impact

When beef gelatin is used as a fat substitute in meat products, it alters the fatty acid composition. Specifically, the addition of cowhide gelatin can increase the levels of monounsaturated and polyunsaturated fatty acids while reducing saturated fatty acids. This shift in fatty acid profile is considered beneficial for health, as it improves the nutritional ratio of the product 15. The use of gelatin also leads to a reduction in the n-6/n-3 fatty acid ratio, which is another positive nutritional change .

Functional and Physical Properties of Beef Gelatin

Beef gelatin has several functional properties that make it valuable in food applications. It forms gels that can retain water, improve texture, and enhance the sensory qualities of food products. In edible films and coatings, beef gelatin contributes to reduced weight loss, improved color stability, and better preservation of meat during storage 23689. Gelatin-based coatings can also be combined with other biopolymers like chitosan or carboxymethyl cellulose to further enhance their mechanical strength, water-holding capacity, and antimicrobial properties 2468.

Gelatin Blends and Composite Gels

Blending beef gelatin with other ingredients, such as dietary fibers or broth, can modify its physical and functional properties. For example, composite gels made from gelatin and soluble dietary fibers improve water-holding capacity, freeze-thaw stability, and textural properties in meat products . Adding beef broth to gelatin films can increase their extensibility, decrease thickness, and alter water solubility, making them more suitable for use as edible packaging .

Applications in Meat Products and Preservation

Beef gelatin is widely used as a fat replacer in low-fat meat products, where it helps maintain desirable texture, moisture, and sensory qualities. It also plays a role in extending the shelf life of meat by reducing lipid oxidation and microbial growth when used in edible coatings 124568. These coatings can be further enhanced with natural antioxidants or antimicrobial agents for improved preservation.

Conclusion

In summary, beef gelatin is a protein-rich material with a unique amino acid profile and functional properties that make it valuable in food applications. It can improve the nutritional quality, texture, and shelf life of meat products, especially when used as a fat substitute or in edible coatings. Blending gelatin with other biopolymers or functional ingredients can further enhance its properties, making it a versatile component in modern food technology 124568910.

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Most relevant research papers on this topic

Preparation of Bovine Hides Gelatin by Ultra-High Pressure Technique and the Effect of Its Replacement Fat on the Quality and In Vitro Digestion of Beef Patties

Cowhide gelatin as a fat substitute in beef patties improves digestibility and fatty acid composition, with 75% and 100% substitution ratios yielding better digestibility characteristics.

2023·

3citations

·Mengying Liu et al.

Selection of a chitosan gelatin-based edible coating for color preservation of beef in retail display.

Chitosan gelatin-based coating films effectively preserve beef color and reduce weight loss during retail display, with blends containing between 3% and 6% gelatin, 0.5% to 1.0% chitosan, and 6% glycerol showing the best results.

Highly Cited

2016·

133citations

·Giselle Pereira Cardoso et al.

The Effect of Application of Chicken Gelatin on Reducing the Weight Loss of Beef Sirloin after Thawing

Chicken gelatin coatings effectively reduce weight loss and maintain nutritional value in beef sirloin after thawing, preserving its quality and reducing environmental impact.

2022·

3citations

·Jakub Martinek et al.

Influence of Gelatin-Chitosan-Glycerol Edible Coating Incorporated with Chlorogenic Acid, Gallic Acid, and Resveratrol on the Preservation of Fresh Beef

The combination of gelatin-chitosan-glycerol with chlorogenic acid, gallic acid, and resveratrol significantly improves fresh beef preservation, increasing its shelf life by 3-6 days compared to distilled water treatment.

Rigorous Journal

2022·

19citations

·Jinhao Zou et al.

Ultra-high pressure-assisted preparation of cowhide gelatin as a promising fat substitute: Improve the nutrition ratio and antioxidant capacity of beef patties.

Cowhide-based gelatin is a promising alternative to replace beef fat in low-fat beef patties, increasing protein content and improving nutrition ratio and antioxidant capacity.

2022·

16citations

·Y. Gao et al.

Gelatin/carboxymethyl cellulose edible films: modification of physical properties by different hydrocolloids and application in beef preservation in combination with shallot waste powder

Using guar gum in gelatin/CMC edible films improves color appearance, stability, and antibacterial properties, making them suitable for raw beef preservation.

2023·

15citations

·T. V. Tran et al.

Fabrication of agarose/fish gelatin double-network hydrogels with high strength and toughness for the development of artificial beef tendons.

Agarose/fish gelatin double-network hydrogels with a 1.5 wt% AR/30 wt% FGA concentration show great potential as artificial beef tendons due to their high strength and toughness.

2022·

9citations

·Mengjiao Du et al.

The effects of gelatin-CMC films incorporated with chitin nanofiber and Trachyspermum ammi essential oil on the shelf life characteristics of refrigerated raw beef.

Gel-CMC films incorporating chitin nanofiber and Trachyspermum ammi essential oil extend the shelf life of refrigerated raw beef, maintaining its microbiological, chemical, and sensory properties.

2019·

65citations

·Maryam Azarifar et al.

Development and Characteristics of Protein Edible Film Derived from Pork Gelatin and Beef Broth

Edible films derived from beef gelatin and beef broth show promising properties for sustainable food packaging, with potential for replacing traditional plastic packaging.

2024·

5citations

·Agnieszka Ciurzyńska et al.

New fat replacement agent comprised of gelatin and soluble dietary fibers derived from date seed powder in beef burger preparation

Date seed soluble dietary fiber and gelatin composite gels effectively replace fat in beef burgers, improving texture, taste, and health benefits.

2022·

24citations

·R. Essa et al.

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