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Öğe Edible packaging film derived from mechanically deboned chicken meat proteins: Effect of transglutaminase on physicochemical properties(Korean Society for Food Science of Animal Resources, 2017) Yayli D.; Turhan S.; Saricaoglu F.T.In this study, effect of transglutaminase (TGase) addition on physical, water barrier, optical and mechanical properties of mechanically deboned chicken meat protein (MDCM-P) films was investigated. When TGase was added to the films, the thickness increased, but the solubility decreased. Films treated with TGase exhibited higher water vapor permeability than control film (p<0.05). When TGase concentration increased, the L? values of films decreased, but a? and b? values increased. All films showed very good barrier properties against UV light. The highest tensile strength was obtained in MDCM-P films containing 3% TGase (p<0.05). The elongation at break values increased with the TGase concentration increasing from 1 to 3%, but decreased at higher enzyme concentration (p<0.05). The addition of TGase altered molecular organization and intermolecular interaction in the film matrix. TGase treated films showed smoother and ordered surface structure and homogeneous and compact microstructure. The results indicated that TGase use can be an effective approach in improving the solubility and mechanical properties of MDCM-P films. Copyright © Korean Society for Food Science of Animal Resources.Öğe The effect of starch modification and concentration on steady-state and dynamic rheology of meat emulsions(Elsevier, 2015) Genccelep H.; Saricaoglu F.T.; Anil M.; Agar B.; Turhan S.In this study, the effect of starch modification (NPS, native potato starch; AMS, acid modified starch; DMS, dextrinized modified starch; PGS, pre-gelatinized modified starch) and its concentrations (1, 2, 4wt%) on steady-state and dynamic rheological properties of meat emulsions were determined. Water-oil binding capacity and intrinsic viscosity of potato starch increased up to 5.07-0.90g/g, and 14.98mL/g, respectively, after modifying with pre-gelatinization method. The particle size of starches as average mean diameter ranged between 44.19?m and 293.06?m. The maximum solubility was obtained from DMS after heat treatment at 70°C being 48.22%, which means an increase about 3.06-fold in solubility as compared with NPS. The Ostwald-de Waele model was successfully used to describe the flow properties of meat emulsions (R2>0.961). While starch types did not affect the K values of emulsions (p>0.05), starch concentrations did (p<0.01). All studied emulsions exhibited non-Newtonian, pseudoplastic behavior since n values were lower than 1. Emulsion systems were characterized as weak gel-like macromolecular dispersions with storage modulus (G') much greater than loss modulus (G?). A modified Cox-Merz rule was applied by multiplying angular frequency with shift factors (?SF). Frequency dependence of complex modulus (G*) was studied to measure the strength of cross-linking protein network of emulsion systems by calculating a constant order of relaxation function (?) and concentration dependent stiffness parameter (A?). It was concluded that PGS addition improved rheological properties of meat emulsions due to higher solubility, particle size, intrinsic viscosity, water-oil binding capacity than NPS. © 2015 Elsevier Ltd.Öğe Effect of sugar beet fiber concentrations on rheological properties of meat emulsions and their correlation with texture profile analysis(Institution of Chemical Engineers, 2016) Ağar B.; Gençcelep H.; Saricaoğlu F.T.; Turhan S.The effect of sugar beet fiber (SBF) concentration on the rheological properties of meat emulsions was determined. In addition, texture profile analysis (TPA) of cooked meat emulsions was carried out to find a possible relationship between the dynamic rheological data and TPA parameters. All studied emulsions exhibited non-Newtonian, pseudoplastic behavior since apparent viscosity decreased with increasing shear rate. The Ostwald–de Waele model was successfully used to describe the flow properties of meat emulsions (R2 > 0.913). Emulsion systems were characterized as weak gel-like macromolecular dispersions with storage modulus (G?) much greater than loss modulus (G?). A modified Cox–Merz rule was applied by multiplying angular frequency with shift factors (?SF). Material stiffness parameter (A?) calculated from complex modulus (G*) increased as SBF concentration increased. Significant correlations among the material stiffness data and TPA parameters were observed. It was concluded that TPA parameters could be predicted by using dynamic shear tests, and hence, this will make possible to save time and cost for meat processors when manufacturing a product with acceptable structural or textural characteristics. © 2016 Institution of Chemical EngineersÖğe Functional and Film-forming Properties of Mechanically Deboned Chicken Meat Proteins(Walter de Gruyter GmbH, 2017) Saricaoglu F.T.; Turhan S.In the present study, the functional properties of mechanically deboned chicken meat proteins (MDCM-Ps) were determined at different pH (2, 4, 6, 8 and 12), and film-forming properties were evaluated depending on MDCM-P (2, 3 and 4%) and glycerol (30, 40 and 50%) concentrations. The highest solubility, emulsifying and foaming properties were determined at pH 12. MDCM-P solutions showed non-polyelectrolyte behavior and gelation onset temperature was determined at 36°C. Film-forming properties of MDCM-P showed that the tensile strength decreased, and elongation at break increased as glycerol concentration increased. Films became more transparent with increasing glycerol and decreasing protein concentration, while water vapor permeability increased with increasing glycerol and protein concentration. Water sorption data of films were fitted to the Guggenheim, Anderson, and De Boer model. In general, equilibrium moisture content of films increased as glycerol level increased. Overall, the results showed that MDCM-P could be useful as a new protein source for both food and packaging industries. © 2017 Walter de Gruyter GmbH, Berlin/Boston 2017.Öğe Potential application of high pressure homogenization (HPH) for improving functional and rheological properties of mechanically deboned chicken meat (MDCM) proteins(Elsevier Ltd, 2017) Saricaoglu F.T.; Gul O.; Tural S.; Turhan S.The potential application of high pressure homogenization (HPH) for modifying the solubility, emulsifying and foaming properties, particle size distributions, zeta potential and rheological properties of mechanically deboned chicken meat (MDCM) proteins was evaluated. HPH decreased particle size, produced higher zeta potential and stronger electrostatic repulsion, and hence, improved water solubility, as well as emulsifying, foaming properties, flow ability and dynamic shear properties of protein suspensions. Steady and dynamic shear results indicated that samples had shear-thinning and soft-gel network behavior due to higher G? than G?. Creep and recovery tests were explained with Burgers and exponential decay models, respectively, and led to a better understanding the internal structure, as well as elastic and viscous behavior. The final percentage recovery increased as homogenization pressure increased due to strengthened solid-like structure of protein suspensions. These results revealed that HPH can be a valuable process to improve functional and rheological properties of MDCM proteins. © 2017 Elsevier Ltd
