Erge, AydınEren, Ömer2023-05-252023-05-252021Erge, A., & Eren, Ö. (2021). Chicken gelatin modification by caffeic acid: A response surface methodology investigation. Food Chemistry, 351, 129269.0308-81461873-7072http://dx.doi.org/10.1016/j.foodchem.2021.129269https://hdl.handle.net/20.500.12491/10955This work was supported by research grant 2018.10.03.1398 from Bolu Abant Izzet Baysal University, Turkey.Chemical 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.eninfo:eu-repo/semantics/closedAccessChicken GelatinPoultry by-ProductPhysicochemical PropertyNatural Cross-LinkingGel StrengthArticle10.1016/j.foodchem.2021.12926935116336407722-s2.0-85101594694Q1WOS:000632307300015Q1