Potential application of high pressure homogenization (HPH) for improving functional and rheological properties of mechanically deboned chicken meat (MDCM) proteins
Küçük Resim Yok
Tarih
2017
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier Ltd
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
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
Açıklama
Anahtar Kelimeler
High pressure homogenization, Mechanically deboned meat, Particle size distributions, Rheology, Zeta potential, Animals, Emulsification, Meats, Particle size, Particle size analysis, Produced Water, Proteins, Rheology, Shear flow, Shear thinning, Size distribution, Solubility, Zeta potential, Creep and recovery tests, Dynamic shear properties, Electrostatic repulsion, Exponential decay models, High pressure homogenization, Homogenization pressures, Percentage recovery, Rheological property, Suspensions (fluids), High pressure homogenization, Mechanically deboned meat, Particle size distributions, Rheology, Zeta potential, Animals, Emulsification, Meats, Particle size, Particle size analysis, Produced Water, Proteins, Rheology, Shear flow, Shear thinning, Size distribution, Solubility, Zeta potential, Creep and recovery tests, Dynamic shear properties, Electrostatic repulsion, Exponential decay models, High pressure homogenization, Homogenization pressures, Percentage recovery, Rheological property, Suspensions (fluids)
Kaynak
Journal of Food Engineering
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
215
