Scopus
🔓 Açık Erişim YÖKSİS Eşleşti
Textural, rheological, and structural properties of turkey and chicken gelatins from mechanical deboning residues
Food Science and Nutrition · Temmuz 2024
YÖKSİS Kayıtları
Textural, rheological, and structural properties of turkey and chicken gelatins from mechanical deboning residues
Food Science & Nutrition · 2024 SCI-Expanded
PROFESÖR MEHMET AKBULUT →
Textural, rheological, and structural properties of turkey and chicken gelatins from mechanical deboning residues
Food Science & Nutrition · 2024 SCI-Expanded
PROFESÖR HACER ÇOKLAR →
Textural, rheological, and structural properties of turkey and chicken gelatins from mechanical deboning residues
Food Science & Nutrition · 2024 SCI-Expanded
DOÇENT ABDULLAH KURT →
Textural, rheological, and structural properties of turkey and chicken gelatins from mechanical deboning residues
Food Science & Nutrition · 2024 SCI-Expanded
DOÇENT MUSTAFA ŞAMİL ARGUN →
Makale Bilgileri
DergiFood Science and Nutrition
Yayın TarihiTemmuz 2024
Cilt / Sayfa12 · 4952-4965
Scopus ID2-s2.0-85190993316
Erişim🔓 Açık Erişim
Özet
Large amounts of collagen-rich by-products are generated in poultry processing. In particular, gelatin from the by-products of turkey processing is limited. Gelatin extraction from turkey and chicken MDRs (mechanically deboning residue) was the purpose of this study. Both materials were modified at the highest swelling pH for chemical denaturation of collagen and hot water extraction of gelatin was performed at the optimum temperature–time, which was determined to be pH 1.0 and 80°C–6 h, respectively. In these conditions, yields of 9.90% turkey gelatin (TG) and 13.85% chicken gelatin (CG) were produced. They demonstrated similar viscosity, gel strength, and lightness values of 72–73 g, 2.5–2.7 mPas, and 31, respectively. These results are close to those of bovine gelatin (BG). TG with 239.78 g Bloom exhibited higher strength than CG (225.27 g) and BG (220.00 g). The melting and gelation temperatures of CG and BG were 21 and 30°C, respectively, while those of TG were 19 and 28°C. Imino acids (proline + hydroxyproline) of TG (22.82%) were higher than those of CG (20.73%). Fourier transform infrared spectroscopy (FTIR) analysis revealed secondary structure and functional groups of CG and TG similar to those of BG. CG displayed a higher thermal transition temperature than BG, while TG exhibited the highest temperature sensitivity, according to the differential scanning calorimetry (DSC) analysis. In conclusion, TG showed higher potential for effective utilization with higher bloom and imino acids. Overall, turkey and chicken MDRs are a promising and potential alternative source to produce gelatin with comparable properties to bovine gelatin for intended food applications as well as for pharmaceutical and cosmetic fields.
Yazarlar (10)
1
Abdullah Kurt
ORCID: 0000-0003-1452-3278
2
Omer Said Toker
ORCID: 0000-0002-7304-2071
3
Mehmet Akbulut
ORCID: 0000-0001-5621-8293
4
Hacer Çoklar
ORCID: 0000-0002-4948-0960
5
Duygu Ozmen
6
Yilmaz Ozcan
7
Said Reza Hosseini
8
Furkan Turker Saricaoglu
9
Guntac Demir
10
Mustafa Samil Argun
Anahtar Kelimeler
gelatin extraction
gelling
mechanically deboning residues
rheology
texture
Kurumlar
Bursa Teknik Üniversitesi
Bursa Turkey
Erpiliç Integrated Poultry Production Marketing and Trade
Bolu Turkey
Kirklareli Üniversitesi
Kirklareli Turkey
Selçuk Üniversitesi
Selçuklu Turkey
Yıldız Teknik Üniversitesi
Istanbul Turkey
Metrikler
1
Atıf
10
Yazar
5
Anahtar Kelime