Functional and Film-forming Properties of Mechanically Deboned Chicken Meat Proteins
Küçük Resim Yok
Tarih
2017
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Walter de Gruyter GmbH
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
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.
Açıklama
Anahtar Kelimeler
edible film, functional properties, mechanically deboned chicken meat, protein, sorption isotherms, Animals, Emulsification, Gelation, Glycerol, Polyelectrolytes, Proteins, Tensile strength, Chicken meat, Edible films, Equilibrium moisture contents, Film-forming properties, Functional properties, Glycerol concentration, Sorption isotherms, Water vapor permeability, Meats, edible film, functional properties, mechanically deboned chicken meat, protein, sorption isotherms, Animals, Emulsification, Gelation, Glycerol, Polyelectrolytes, Proteins, Tensile strength, Chicken meat, Edible films, Equilibrium moisture contents, Film-forming properties, Functional properties, Glycerol concentration, Sorption isotherms, Water vapor permeability, Meats
Kaynak
International Journal of Food Engineering
WoS Q Değeri
Q3
Scopus Q Değeri
N/A
Cilt
13
Sayı
11
