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Potential application of high pressure homogenization (HPH) for improving functional and rheological properties of mechanically deboned chicken meat (MDCM) proteins

dc.contributor.authorSaricaoglu F.T.
dc.contributor.authorGul O.
dc.contributor.authorTural S.
dc.contributor.authorTurhan S.
dc.date.accessioned20.04.201910:49:12
dc.date.accessioned2019-04-20T21:43:13Z
dc.date.available20.04.201910:49:12
dc.date.available2019-04-20T21:43:13Z
dc.date.issued2017
dc.identifier.issn0260-8774
dc.identifier.urihttps://dx.doi.org/10.1016/j.jfoodeng.2017.07.029
dc.identifier.urihttps://hdl.handle.net/20.500.12403/454
dc.description.abstractThe 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 Ltden_US
dc.language.isoengen_US
dc.publisherElsevier Ltd
dc.relation.isversionof10.1016/j.jfoodeng.2017.07.029
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectHigh pressure homogenization
dc.subjectMechanically deboned meat
dc.subjectParticle size distributions
dc.subjectRheology
dc.subjectZeta potential
dc.subjectAnimals
dc.subjectEmulsification
dc.subjectMeats
dc.subjectParticle size
dc.subjectParticle size analysis
dc.subjectProduced Water
dc.subjectProteins
dc.subjectRheology
dc.subjectShear flow
dc.subjectShear thinning
dc.subjectSize distribution
dc.subjectSolubility
dc.subjectZeta potential
dc.subjectCreep and recovery tests
dc.subjectDynamic shear properties
dc.subjectElectrostatic repulsion
dc.subjectExponential decay models
dc.subjectHigh pressure homogenization
dc.subjectHomogenization pressures
dc.subjectPercentage recovery
dc.subjectRheological property
dc.subjectSuspensions (fluids)
dc.subjectHigh pressure homogenization
dc.subjectMechanically deboned meat
dc.subjectParticle size distributions
dc.subjectRheology
dc.subjectZeta potential
dc.subjectAnimals
dc.subjectEmulsification
dc.subjectMeats
dc.subjectParticle size
dc.subjectParticle size analysis
dc.subjectProduced Water
dc.subjectProteins
dc.subjectRheology
dc.subjectShear flow
dc.subjectShear thinning
dc.subjectSize distribution
dc.subjectSolubility
dc.subjectZeta potential
dc.subjectCreep and recovery tests
dc.subjectDynamic shear properties
dc.subjectElectrostatic repulsion
dc.subjectExponential decay models
dc.subjectHigh pressure homogenization
dc.subjectHomogenization pressures
dc.subjectPercentage recovery
dc.subjectRheological property
dc.subjectSuspensions (fluids)
dc.titlePotential application of high pressure homogenization (HPH) for improving functional and rheological properties of mechanically deboned chicken meat (MDCM) proteinsen_US
dc.typearticleen_US
dc.relation.journalJournal of Food Engineeringen_US
dc.contributor.departmentBayburt Universityen_US
dc.contributor.authorID55992996500
dc.contributor.authorID55444242100
dc.contributor.authorID23978813200
dc.contributor.authorID6506835379
dc.identifier.volume215
dc.identifier.startpage161
dc.identifier.endpage171
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US


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