Chicken gelatin modification by caffeic acid: A response surface methodology investigation

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dc.authorid0000-0001-5650-1320en_US
dc.authorid0000-0001-7419-4221en_US
dc.contributor.authorErge, Aydın
dc.contributor.authorEren, Ömer
dc.date.accessioned2023-05-25T08:20:35Z
dc.date.available2023-05-25T08:20:35Z
dc.date.issued2021en_US
dc.departmentBAİBÜ, Ziraat Fakültesi, Kanatlı Hayvan Yetiştiriciliği Bölümüen_US
dc.descriptionThis work was supported by research grant 2018.10.03.1398 from Bolu Abant Izzet Baysal University, Turkey.en_US
dc.description.abstractChemical modifications of gelatin from mechanically separated chicken meat (MSM) residue were practiced using caffeic acid as a cross-linker. The effects of oxidation period (OP), cross-linking temperature (CT), and caffeic acid (CA) concentration were investigated. Experiments were performed using Response Surface Methodology (RSM). The effects of 16 different cross-linking modifications on the physicochemical properties of chicken gelatin gels were investigated. Maximum gel strength was determined at 12.5 min OP, 50 degrees C CT and 2.5% CA concentration and this was 63% higher than the control (uncross-linked chicken gelatin). Temperature has an increasing effect on the degree of cross-linking value up to a certain degree. The highest degree of cross-linking was observed at between 50 degrees and 55 degrees C. The color characteristics of gels were affected by cross-linking having more brown color. Overall this study demonstrated that caffeic acid has a potential to be an efficient natural cross-linking factor increasing the mechanical properties of chicken gelatin thermo-irreversibly.en_US
dc.description.sponsorshipBolu Abant Izzet Baysal University, Turkey [2018.10.03.1398]en_US
dc.identifier.citationErge, A., & Eren, Ö. (2021). Chicken gelatin modification by caffeic acid: A response surface methodology investigation. Food Chemistry, 351, 129269.en_US
dc.identifier.doi10.1016/j.foodchem.2021.129269
dc.identifier.endpage6en_US
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.pmid33640772en_US
dc.identifier.scopus2-s2.0-85101594694en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage1en_US
dc.identifier.urihttp://dx.doi.org/10.1016/j.foodchem.2021.129269
dc.identifier.urihttps://hdl.handle.net/20.500.12491/10955
dc.identifier.volume351en_US
dc.identifier.wosWOS:000632307300015en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.institutionauthorErge, Aydın
dc.institutionauthorEren, Ömer
dc.language.isoenen_US
dc.publisherElseiver Science Ltden_US
dc.relation.ispartofFood Chemistryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectChicken Gelatinen_US
dc.subjectPoultry by-Producten_US
dc.subjectPhysicochemical Propertyen_US
dc.subjectNatural Cross-Linkingen_US
dc.subjectGel Strengthen_US
dc.titleChicken gelatin modification by caffeic acid: A response surface methodology investigationen_US
dc.typeArticleen_US

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