Study of some Functional Properties of Elastin Extracted from Bovine Leather

Abstract

The study aimed to detect elastin protein extracted from leftover bovine leather that is not used in other industries, by conducting some tests to identify this protein and its functional properties and the possibility of using it in scientific applications, as the chemical composition tests showed that it contains a high percentage of protein and low percentages of moisture, fat and ash, and some functional properties were conducted to find out the ability of elastin to bind water and oil compared to other studies, studying the structural and chemical characterization of the properties of elastin extracted by FTIR and amide groups extended to elastin, as the results of electron microscopy (SEM) revealed, the shape of elastin fibers showed that they have a structure similar to myofibrillar muscle fibers, except that they are coarser, asymmetric, and have an asymmetric extension, while the TGA test showed that elastin extracted from bovine leather has 5 peaks and fracture peaks for weight loss in percentage as a function of temperature and that elastin gets a weight loss of up to and 44.02% at a temperature of 600 C, while it was shown DSC calorimeter analysis It can withstand a temperature of up to 290 °C.

Effect of Elastin Hydrolysate on Bacteria and Some Sensory Traits of Chilled Ground Beef

“…The reason for the high tenderness in the addition treatments is due to the high moisture content, the increased solubility of the meat protein, the ability of the meat to retain water, and the decrease in loss during cooking. As for the low tenderness in the control treatment, it is due to the high rate of loss during cooking, as the cooking process leads to the loss of fat and juices ,it also leads to shrinkage of the meat and thus a decrease in the tenderness of the meat (7) While the increase in flavor levels in the addition treatments may be due to the effect of elastin hydrolysates on oxidation and microbial content compared to the control treatment, which recorded a significant decrease in sensory evaluation scores due to proteolysis, fat decomposition, and fatty acid production by increasing the duration of refrigerated storage, which causes unacceptable flavor and odors in the meat. The addition of elastin hydrolysates act as antioxidants, and antioxidants from natural sources delay rancidity and fat oxidation without any effect on sensory properties or nutritional value (47), which leads to preserving the quality of meat and prolonging its shelf life (2,9,37).…”