Optimization of gelatin extraction from chicken mechanically deboned meat residue using alkaline pre-treatment
Yükleniyor...
Dosyalar
Tarih
2018
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The purpose of this study was to optimize gelatin extraction from chicken MDM (mechanically deboned meat) residue using an alkaline pre-treatment. Experiments were conducted by using Central Composite Design of Response Surface Methodology (RSM). The independent factors such as NaOH concentration, extraction temperature and extraction time have been optimized to obtain chicken gelatins at different physicochemical and rheological characteristics. Extraction temperature and extraction time were found the most important factors affecting gelatin yield. On the other hand, NaOH concentration and extraction time were found the most important factors affecting gel strength. The optimum extraction conditions were determined as 2.9-3.4 g/100 ml NaOH concentration, 76 degrees - 82 degrees C extraction temperature and 105-183 min of extraction time. Taken all together, the results showed that chicken MDM residues could be an alternative material for manufacturing chicken gelatin.
Açıklama
Anahtar Kelimeler
Chicken Gelatin, Alkaline Pre-Treatment, Gel Strength, Response Surface Methodology, Poultry by-Product
Kaynak
Lwt-Food Science And Technology
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
97
