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Nutritional Value of Veal Bone Hydrolysate

Linder M, Rozan P, Lamghari el Kossori R, Fanni J, Villaume C, Mejean L, Parmentier M. - 1997,Journal of Food Science, 62:183-9

Industrial veal hydrolysate was produced enzymatically for possible use as a gelatin‐replacing ingredient for human consumption. Protein digestibility and nutritional value were determined in vitro and in vivo. Net protein ratio (= 2.65) and true digestibility (= 80.3) were compared with gelatin and caseinate. Protein digestibility was determined by pH‐stat method and cell dialysis. Amino acid composition including 4‐hydroxyproline, allowed determination of connective tissue, amino acid score and protein digestibility corrected amino acid score. High correlation was found between true digestibility and pH‐stat method (R2= 0.99). Meaty flavor and gelling properties of veal hydrolysate could make it useful for high‐quality soups, sauces and gravies.