Vol. 11, Issue 12 (2022)

Author(s):
Jagannatha Rao B, Kondal Reddy K, Basawaraj A, Vivek VK, Rudraswamy MS and Shilpasree A

Abstract:
Protein isolates were recovered from the minced lung tissue by improved alkaline extraction followed by isoelectric precipitation using acid. Physico-chemical properties, proximate principles, collagen content, in- vitro pepsin digestibility and microbial profile of lung and lung protein isolates were determined. Microbial qualities of both lung and derived isolates are studied. Buffalo meat patties were prepared by replacing lean meat at 0, 10, and 20% by lung protein isolates. The mean pH values of cooked patties in all incorporation levels of protein isolates was significantly higher than the pH of raw emulsion. Cooking yield increased significantly when compared to control. Shear force value increased significantly as the incorporation level increased. The moisture content of patties gradually increased significantly while the protein and fat decreased with increase in incorporation levels of rumen protein isolates. In the present study, the lung protein isolate has shown superior digestibility and buffalo meat patties containing lung protein isolate at 20% incorporation level have shown significant increased available lysine in comparison to control and the sensory evaluation scores for patties incorporated upto 20% level of lung protein isolate were given higher scores and rated as very good to excellent.