Edible packaging film derived from mechanically deboned chicken meat proteins: Effect of transglutaminase on physicochemical properties

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dc.authorid57196712303
dc.authorid6506835379
dc.authorid55992996500
dc.contributor.authorYayli D.
dc.contributor.authorTurhan S.
dc.contributor.authorSaricaoglu F.T.
dc.date.accessioned20.04.201910:49:12
dc.date.accessioned2019-04-20T21:43:14Z
dc.date.available20.04.201910:49:12
dc.date.available2019-04-20T21:43:14Z
dc.date.issued2017
dc.departmentBayburt Üniversitesien_US
dc.description.abstractIn 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.en_US
dc.identifier.doi10.5851/kosfa.2017.37.5.635
dc.identifier.endpage645
dc.identifier.issn1225-8563
dc.identifier.issue5
dc.identifier.pmid29147086en_US
dc.identifier.scopus2-s2.0-85033697202en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage635
dc.identifier.urihttps://dx.doi.org/10.5851/kosfa.2017.37.5.635
dc.identifier.urihttps://hdl.handle.net/20.500.12403/464
dc.identifier.volume37
dc.identifier.wosWOS:000414884400003en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherKorean Society for Food Science of Animal Resources
dc.relation.ispartofKorean Journal for Food Science of Animal Resourcesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectEdible film
dc.subjectMechanically deboned chicken meat
dc.subjectTransglutaminase
dc.subjectEdible film
dc.subjectMechanically deboned chicken meat
dc.subjectTransglutaminase
dc.titleEdible packaging film derived from mechanically deboned chicken meat proteins: Effect of transglutaminase on physicochemical propertiesen_US
dc.typeArticleen_US

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