Bovine ossein powder: effect of particle size on its physicochemical and functional characteristics and its application in emulsion-type sausage

Ossein (OS) powder was prepared from bovine bone, ground and sieved through mesh screens to obtain two different particle sizes of 50 (OS₅₀) and 200 mesh (OS₂₀₀). Regarding OS property determination, average particle diameters of the OS₅₀ and the OS₂₀₀ were 260.08 ± 6.48 μm and 51.79 ± 0.39 μm, respectively. Based on non-reducing electrophoresis, both OS samples consisted of α1- and α2-chain of type I collagen. Fourier transform infrared spectra revealed the presence of triple helical structure with partial unfolding of which the OS₂₀₀ showed the greater denaturation extent. The OS₂₀₀ also showed higher emulsion activity but lower oil absorption than those of the OS₅₀. The emulsion-type sausages containing OS powders (0.5% w/w) exhibited significantly lower total fluid, water, and fat releases than those of the sausages without OS. The OS₂₀₀-containing sausages exhibited the lowest expressible water and received the highest hedonic scores in texture and overall acceptance from consumer panel.