Scopus
YÖKSİS ISSN Eşleşti
SJR Q1
Gelatin production from turkey (Meleagris gallopavo) skin as a new source: from waste to a sustainable food gelling agent
Journal of the Science of Food and Agriculture · Ağustos 2023
YÖKSİS Kayıtları — ISSN Eşleşmesi
Molecular characterization of mulberry Morus spp genotypes via RAPD and ISSR
2012 ISSN: 00225142 SCI-Expanded
Prof. Dr. LÜTFİ PIRLAK →
Effects of vacuum packing on eggshellmicrobial activity and egg quality in table eggsunder different storage temperatures
2013 ISSN: 0022-5142 SCI
Prof. Dr. ALİ AYGÜN →
Effect of ultrasonic treatment on reduction of Esherichia coli ATCC 25922 and egg quality parameters in experimentally contaminated hens shell eggs
2013 ISSN: 0022-5142 SCI-Expanded
Prof. Dr. ALİ AYGÜN →
MOLECULAR CHARACTERIZATION OF MULBERRY (Morus Spp) GENOTYPES VIA RAPD AND ISSR
2012 ISSN: 00225142 SCI-Expanded
Prof. Dr. MUZAFFER İPEK →
Effects of sowing and harvesting dates on yield and some quality characteristic of crops in sugar beet cereal rotation system
2008 ISSN: 0022-5142 SCI-Expanded 3 atıf
Prof. Dr. ÖZDEN ÖZTÜRK →
Growth and mineral acquisition response of grapevine rootstocks Vitis spp to inoculation with different strains of plant growth promoting rhizobacteria PGPR
2012 ISSN: 00225142 SCI-Expanded 7 atıf
Prof. Dr. ALİ SABIR →
The fatty acid and tocopherol constituents of the seed oil extracted from 21 grape varieties Vitis spp
2012 ISSN: 00225142 SCI-Expanded 7 atıf
Prof. Dr. ALİ SABIR →
Mineral contents of some aromatic plants their growth soils ana infusions
2008 ISSN: 0022-5142 SCI-Expanded 6 atıf
Prof. Dr. SAİT GEZGİN →
The fatty acid and tocopherol constituents of the seed oil extracted from 21 grape varieties Vitis spp
2012 ISSN: 00225142 SSCI 8 atıf
Prof. Dr. ZEKİ KARA →
Evaluation of ISSR markers for genetic diversity analysis in Anatolian Water Buffaloes
2011 ISSN: 00225142 SSCI 1 atıf
Prof. Dr. SAİM BOZTEPE →
Forage yields and feeding value of small grain winter cereals for lambs
2016 ISSN: 00225142 SCI
Prof. Dr. MUSTAFA SELÇUK ALATAŞ →
Mineral contents of some aromatic plants their growth soils and infusions
2008 ISSN: 0022-5142 SCI-Expanded
Prof. Dr. UMMAHAN ÇETİN KARACA →
Mineral contents of 34 species of edible mushrooms growing wild in
Turkey
2006 ISSN: 0022-5142 SCI
Öğr. Gör. NESİM DURSUN →
Influence of Eriophyid mites (Aculus olearius Castagnoli and Aceria oleae (Nalepa) (Acarina: Eriophyidae)) on some physical and chemical characteristics of Ayvalık variety olive fruit
2011 ISSN: 00225142 SCI
Doç. Dr. HÜSEYİN ÇETİN →
Effects of sowing and harvesting dates on yield and some quality characteristics of crops in sugar beet cereal rotation system
2008 ISSN: 0022-5142 SCI-Expanded 3 atıf
Prof. Dr. ALİ TOPAL →
The effects of different spices and fat types on the formation of heterocyclic aromatic amines in barbecued sucuk
2018 ISSN: 0022-5142 SCI-Expanded Q1
Doç. Dr. KÜBRA ÜNAL →
Detection of central nervous system tissue as bovine spongiform encephalopathy specified risk material in traditional Turkish meat
2012 ISSN: 0022-5142 SCI-Expanded
Prof. Dr. YUSUF DOĞRUER →
Evaluation of ISSR markers for genetic diversity analysis in Anatolian Water Buffaloes
2011 ISSN: 00225142 SCI
Prof. Dr. İBRAHİM AYTEKİN →
Untargeted metabolomic profiling of three Crataegus species (Hawthorn) and their in vitro biological activities
2019 ISSN: 0022-5142 SCI-Expanded
Prof. Dr. GÖKHAN ZENGİN →
Screening Lactobacillus strains from artisanal Turkish goatskin casing Tulum cheeses produced by nomads via molecular and in vitro probiotic characteristics
2021 ISSN: 0022-5142 SCI-Expanded Q1
Doç. Dr. TALHA DEMİRCİ →
Makale Bilgileri
ISSN00225142
Yayın TarihiAğustos 2023
Cilt / Sayfa103 · 5511-5520
Scopus ID2-s2.0-85158022126
Özet
BACKGROUND: Turkey skin, a byproduct of poultry processing, contains a significant amount of collagen that might be used to make non-mammal gelatin. However, gelatin production from turkey skin has not yet been investigated. The present study aimed to determine the optimum gelatin extraction conditions from turkey employing the central composite design and response surface methodologies. The independent factors such as temperature (50, 60, and 70 °C) and time (5, 7, and 9 h) were optimized for three response variables: yield, gel strength, and foam expansion (FE). RESULTS: With R2 values of 0.8576 for yield, 0.8386 for gel strength, and 0.9283 for foam expansion, linear, quadratic, and respective models were used. The yield, gel strength, and FE actual values were found to be 15.36%, 396.61 g, and 40%, respectively. The optimum extraction conditions were found to be 62.90 °C for 6.84 h. The foam stability, L, and b values were significantly impacted by temperature and extraction time (P < 0.05). CONCLUSION: The gel strength value of the gelatin extracted under optimal conditions was higher than that of commercial bovine. The findings of the present study showed that turkey skin is a suitable raw material for the manufacturing of gelatin. © 2023 Society of Chemical Industry.
Yazarlar (4)
1
Yilmaz Ozcan
2
Abdullah Kurt
ORCID: 0000-0003-1452-3278
3
Duygu Ozmen
4
Omer Said Toker
ORCID: 0000-0002-7304-2071
Anahtar Kelimeler
functional properties
gelatin extraction
optimization
turkey skin
Kurumlar
Kirklareli Üniversitesi
Kirklareli Turkey
Selçuk Üniversitesi
Selçuklu Turkey
Yıldız Teknik Üniversitesi
Istanbul Turkey
Scimago Dergi (ISSN Eşleşmesi)
Journal of the Science of Food and Agriculture
Q1
SJR Skoru0,760
H-Index199
YayıncıJohn Wiley and Sons Ltd
ÜlkeUnited Kingdom
Agronomy and Crop Science (Q1)
Food Science (Q1)
Biotechnology (Q2)
Nutrition and Dietetics (Q2)
Metrikler
8
Atıf
4
Yazar
4
Anahtar Kelime