Effect of long-time immersion in edible film solution from local chicken claw on the physical and chemical properties of chicken meat

Autor:	R. M. Tinangon, S. E. Surtijono, Muhammad Said, M. Sompie
Rok vydání:	2020
Předmět:	Claw animal structures Chemistry Immersion (virtual reality) Food science
Zdroj:	IOP Conference Series: Earth and Environmental Science. 492:012056
ISSN:	1755-1315 1755-1307
DOI:	10.1088/1755-1315/492/1/012056
Popis:	Gelatine is a denaturalized protein that is derived from collagen by acidic or alkaline hydrolysis and is an important functional biopolymer that has a very broad application in many industrial fields. This study was aimed to determine the effect of immersion time in edible film from local chicken claw on the physical and chemical properties of chicken meat. These research materials were used gelatine of local chicken claw, plasticizer glycerol, and chicken meat. This study used completely randomized design with different time of immersion in edible film solution (T1 = 0 minutes, T2 = 3 minutes, T3 = 6 minutes and T4 = 9 minutes) and four replications. The result of the study showed that the long-time of immersion in edible film solutions had a significant effect (p
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::324bf2f75c25afec87a324d556fc0c26 https://doi.org/10.1088/1755-1315/492/1/012056 Zobrazit plný text záznamu