The Characterization of Physicochemical, Nutritional, and Flavor Properties of Bovine Hide Gelatin Prepared from Different Raw Materials.

Huaiyu Li, Xinru Lu, Chenlu Pang, Rong Liang, Shaoxiang Pan, Fang Wei, Xingfeng Guo

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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5 · Who and what money

Authors and funding

7 authors.

Huaiyu LiShandong Key Laboratory of Applied Technology for Protein and Peptide Drugs, Liaocheng University, Liaocheng 252000, China.

Xinru LuShandong Key Laboratory of Applied Technology for Protein and Peptide Drugs, Liaocheng University, Liaocheng 252000, China.

Chenlu PangShandong Key Laboratory of Applied Technology for Protein and Peptide Drugs, Liaocheng University, Liaocheng 252000, China.

Rong LiangShandong Key Laboratory of Applied Technology for Protein and Peptide Drugs, Liaocheng University, Liaocheng 252000, China.

Shaoxiang PanJinan Fruit Research Institute China Supply and Marketing Cooperatives, Jinan 250014, China.ORCID 0000-0002-3795-8007

Fang WeiShandong Key Laboratory of Applied Technology for Protein and Peptide Drugs, Liaocheng University, Liaocheng 252000, China.

Xingfeng GuoShandong Key Laboratory of Applied Technology for Protein and Peptide Drugs, Liaocheng University, Liaocheng 252000, China.ORCID 0009-0004-3811-2646

Funding

Science and Technology Smes Innovation Ability Improvement Project of Shandong Province 2023TSGC0362, 2023TSGC0386Shandong Agricultural Industry Technology System SDAIT-07-17

6 · The paper itself

Abstract

Gelatin from bovine hide, especially yak hide, is valued in the food and pharmaceutical industries; however, as the most common domestic cattle in China, gelatin made from yellow cattle hide remains unexplored. Thus, the physicochemical properties, nutritional components, and flavor characteristics of gelatin produced from yellow cattle hides and yak hides, both before and after hair removal, were analyzed. It was found that yellow cattle hide gelatin (YCHG) not only had a higher protein content (68.45-71.51%) than yak hide gelatin (YHG) (66.81-67.56%) but also had a higher Fe content (86.75 ± 1.650 mg/kg). Additionally, 17 amino acids were detected in the four bovine hide gelatin samples; among them, dehaired yellow cattle hide gelatin (DYCHG) was richer in sweet-tasting amino acids than the others. Notably, non-dehaired yellow cattle hide gelatin (NDYCHG) featured 4-methyl-3-penten-2-one (with a honey aroma), whereas non-dehaired yak hide gelatin (NDYHG) featured

Indexed as

dehairedflavor characteristicsgelatinnutritional componentsphysicochemical properties

Identifiers

PMID40941057

DOI10.3390/foods14172941

PMCPMC12428358

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LicenceCC BY

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.