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- Title
Functional and Film-forming Properties of Mechanically Deboned Chicken Meat Proteins.
- Authors
Saricaoglu, Furkan Turker; Turhan, Sadettin
- Abstract
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 °. 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.
- Subjects
DEBONING of meat; PROTEIN content of meat; GLYCERIN; POLYELECTROLYTES; FOOD industry
- Publication
International Journal of Food Engineering, 2017, Vol 13, Issue 11, p1
- ISSN
1556-3758
- Publication type
Article
- DOI
10.1515/ijfe-2017-0059