project - EIP-AGRI Operational Group
Recovery of low commercial value proteins from pig slaughterhouse by-products and co-products
Valorización de proteínas de bajo valor comercial procedentes de sub y coproductos de mataderos de porcino
Objectives
The main objective of this project is to obtain protein from pig low commercial value organs that, thanks to their functional properties and high nutritional value, can be used as ingredients in the food industry.
Specific objectives:
• To optimise techniques that allow separation of the protein fractions and elimination of the smell of viscera.
• To characterise the protein fraction (stability, chemical composition and technological functionality).
• To determine optimum conditions for obtaining an extract rich in Zn-protoporphyrin (ZnPP).
• To apply enzymatic technologies, high hydrostatic pressure and extrusion.
• To develop meat products.
• To determine consumers’ attitudes.
Objectives
El objetivo del proyecto es obtener proteínas a partir de órganos porcinos de bajo valor comercial , pero con propiedades funcionales y alto valor nutritivo, útiles como ingredientes en la industria alimentaria.
Los objetivos específicos serían:
• Optimizar la técnica para separar las fracciones proteicas y eliminar el olor de las vísceras
• Caracterizar las fracciones proteicas: estabilidad, composición química y funcionalidad tecnológica
• Determinar las condiciones óptimas para la formación de un extracto rico en Zn-protoporfirina (ZnPP)
• Aplicar tecnologías enzimáticas, alta presión hidrostática y extrusión
• Desarrollar productos cárnicos
• Determinar la actitud de los consumidores.
Activities
Activity 1. Mincing and cleaning. Separation of different fractions from the organs, specifically:
•a fraction of fat
•Two protein fractions: a watery phase with soluble proteins and a solid phase with insoluble proteins.
Activity 2. Characterisation of protein fractions: from microbiological quality, chemical composition and technological functionality points of view.
Activity 3. Improvement of functional properties
The application of microbial transglutaminase will be tested and a complete study of functionality will be performed.
Activity 4. Analysis of the predominant elemental components in the different products
Activity 5. Study of applications and concept testing
Activities
Actividad 1. Picado y lavado
Separar diferentes fracciones a partir de los órganos; concretamente: una fracción de grasa y dos fracciones proteicas: una fase acuosa con las proteínas solubles y una fase sólida de proteínas insolubles.
Actividad 2. Caracterización de las fracciones proteicas: calidad microbiológica, composición química y funcionalidad tecnológica.
Actividad 3. Mejora de las propiedades funcionales
Se ensayará la aplicación de transglutaminasa microbiana,) y se procederá al estudio completo de la funcionalidad.
Actividad 4. Análisis de los componentes elementales mayoritarios de los diferentes productos
Actividad 5. Estudio de aplicaciones y pruebas de concepto.
Context
Based on the assumption that, in the near future, the demand for meat-origin proteins will exceed the productive capacity of traditional suppliers, and taking into account that the level of use of pig slaughterhouse by-products and co-products is far from being optimum, this project aims to develop systems to achieve the recovery of low commercial value products. These products are a source of high biological value proteins and ingredients with technological functionality. From viscera such as livers and spleens, different protein fractions will be obtained. The organs, previously minced, will undergo extraction under the most appropriate temperature, pH and vacuum conditions, in order to obtain two fractions: a soluble fraction, rich in haemoproteins, and an insoluble fraction, in which the discoloured tissue proteins will remain.
As it is a vacuum treatment, the characteristic smell of viscera will be removed, and thus, products with an aroma and colour as neutral as possible will be obtained, so that their applications can be maximised.
Project details
- Main funding source
- Rural development 2014-2020 for Operational Groups
- Rural Development Programme
- 2014ES06RDRP009 Spain - Rural Development Programme (Regional) - Cataluña
Location
- Main geographical location
- Barcelona
- Other geographical location
- Girona
€ 249428.57
Total budget
Total contributions from EAFRD, national co-financing, additional national financing and other financing.
Project keyword
Contacts
Project coordinator
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Xavier Planas Costa
Project coordinator
Project partners
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FRIGORÍFICOS COSTA BRAVA, SA
Project partner
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FRIGORÍFICOS DEL NORDESTE, S.A
Project partner
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FRISELVA, SA
Project partner
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INNOVACC
Project partner
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OLOT MEATS, SL
Project partner