Optimization of gelatin extraction from chicken mechanically deboned meat residue using alkaline pre-treatment
| Autor: | Ömer Zorba, Aydın Erge |
|---|---|
| Rok vydání: | 2018 |
| Předmět: |
Pre treatment
food.ingredient Chromatography Central composite design 04 agricultural and veterinary sciences 040401 food science Gelatin chemistry.chemical_compound Residue (chemistry) 0404 agricultural biotechnology Gel strength food chemistry Rheology Sodium hydroxide Response surface methodology Food Science |
| Zdroj: | LWT. 97:205-212 |
| ISSN: | 0023-6438 |
| DOI: | 10.1016/j.lwt.2018.06.057 |
| Popis: | 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°- 82 °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. |
| Databáze: | OpenAIRE |
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