High pressure homogenization of mechanically deboned chicken meat protein suspensions to improve mechanical and barrier properties of edible films
Yazarlar (4)
Furkan Türker Sarıcaoğlu Bursa Teknik Üniversitesi, Türkiye
Serpil Tural
Ministry Of Food, Türkiye
Ministry Of Food, Türkiye
Prof. Dr. Osman GÜL Ondokuz Mayıs Üniversitesi, Türkiye
Sadettin Turhan Ondokuz Mayıs Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | Food Hydrocolloids (Q1) | ||
| Dergi ISSN | 0268-005X Wos Dergi Scopus Dergi | ||
| Dergi Tarandığı Indeksler | SCI | ||
| Makale Dili | İngilizce | Basım Tarihi | 11-2018 |
| Kabul Tarihi | – | Yayınlanma Tarihi | 01-11-2018 |
| Cilt / Sayı / Sayfa | 84 / 1 / 135–145 | DOI | 10.1016/j.foodhyd.2018.05.058 |
| Makale Linki | https://linkinghub.elsevier.com/retrieve/pii/S0268005X18305733 | ||
| Özet |
| The effect of high pressure homogenization (HPH) on edible films obtained from mechanically deboned chicken meat proteins (MDCM-P), a by-product of poultry industry, was investigated. Film forming suspensions (FFS) were prepared at 4% protein concentration and homogenized up to 150 MPa. FFSs were characterized in terms of particle size and steady shear rheology, whereas optical, barrier, mechanical and microstructural properties of resulting films were determined. Particle size of suspensions decreased as homogenization pressure increased, and suspensions treated up to 50 MPa showed shear thinning behavior with higher yield stress, while higher HPH treatment caused Newtonian flow. Shear stress-shear rate data were fitted to Herschel-Bulkley model. HPH treatment improved film appearance, and all films displayed good barrier properties against UV light which induces lipid oxidations in foods … |
| Anahtar Kelimeler |
| Barrier properties | Edible film | High pressure homogenization | Mechanical properties | Secondary structure |
Science Direct
High pressure homogenization of mechanically deboned chicken meat protein suspensions to improve mechanical and barrier properties of edible films
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Scopus | 62 |
| Google Scholar | 83 |