Optimization of gelatin extraction from chicken mechanically deboned meat residue using alkaline pre-treatment

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dc.authorid0000-0001-7419-4221
dc.authorid0000-0001-5650-1320
dc.contributor.authorErge, Aydın
dc.contributor.authorZorba, Ömer
dc.date.accessioned2021-06-23T19:49:25Z
dc.date.available2021-06-23T19:49:25Z
dc.date.issued2018
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractThe 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.en_US
dc.identifier.doi10.1016/j.lwt.2018.06.057
dc.identifier.endpage212en_US
dc.identifier.issn0023-6438
dc.identifier.issn1096-1127
dc.identifier.scopus2-s2.0-85049866981en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage205en_US
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2018.06.057
dc.identifier.urihttps://hdl.handle.net/20.500.12491/9500
dc.identifier.volume97en_US
dc.identifier.wosWOS:000445715600029en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorErge, Aydın
dc.institutionauthorZorba, Ömer
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofLwt-Food Science And Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectChicken Gelatinen_US
dc.subjectAlkaline Pre-Treatmenten_US
dc.subjectGel Strengthen_US
dc.subjectResponse Surface Methodologyen_US
dc.subjectPoultry by-Producten_US
dc.titleOptimization of gelatin extraction from chicken mechanically deboned meat residue using alkaline pre-treatmenten_US
dc.typeArticleen_US

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