Functional and Film-forming Properties of Mechanically Deboned Chicken Meat Proteins

References

[1] Pereira AG, Ramos EM, Teixeira JT, Cardoso GP, AdLS R, Fontes PR. Effects of the addition of mechanically deboned poultry meat and collagen fibers on quality characteristics of frankfurter-type sausages. Meat Sci. 2011;89(4):519–525.10.1016/j.meatsci.2011.05.022Suche in Google Scholar PubMed

[2] Savadkoohi S, Shamsi K, Hoogenkamp H, Javadi A, Farahnaky A. Mechanical and gelling properties of comminuted sausages containing chicken MDM. J Food Eng. 2013;117(3):255–262.10.1016/j.jfoodeng.2013.03.004Suche in Google Scholar

[3] Song DH, Choi JH, Choi YS, Kim HW, Hwang KE, Kim YJ, et al. Effects of mechanically deboned chicken meat (MDCM) and collagen on the quality characteristics of semi-dried chicken jerky. Korean J Food Sci Anim Resour. 2014;34(6):727–735.10.5851/kosfa.2014.34.6.727Suche in Google Scholar PubMed PubMed Central

[4] Jin SK, Hwang JW, Moon S, Choi YJ, Kim GD, Jung EY, et al. The effects of mechanically deboned chicken hydrolysates on the characteristics of imitation crab stick. Korean J Food Sci Anim Resour. 2014;34(2):192–199.10.5851/kosfa.2014.34.2.192Suche in Google Scholar PubMed PubMed Central

[5] Rocha M, Loiko MR, Gautério GV, Tondo EC, Prentice C. Influence of heating, protein and glycerol concentrations of film-forming solution on the film properties of Argentine anchovy (Engraulis anchoita) protein isolate. J Food Eng. 2013;116(3):666–673.10.1016/j.jfoodeng.2013.01.004Suche in Google Scholar

[6] EdR Z, Halal SL, Marques E Silva R, Dias AR, Prentice-Hernández C. Mechanical, barrier and morphological properties of biodegradable films based on muscle and waste proteins from the whitemouth croaker (Micropogonias furnieri). J Food Process Pres. 2014;38(4):1973–1981.10.1111/jfpp.12173Suche in Google Scholar

[7] Arfat YA, Benjakul S, Prodpran T, Osako K. Development and characterisation of blend films based on fish protein isolate and fish skin gelatin. Food Hydrocoll. 2014;39:58–67.10.1016/j.foodhyd.2013.12.028Suche in Google Scholar

[8] Rocha M, Loiko MR, Tondo EC, Prentice C. Physical, mechanical and antimicrobial properties of Argentine anchovy (Engraulis anchoita) protein films incorporated with organic acids. Food Hydrocoll. 2014;37:213–220.10.1016/j.foodhyd.2013.10.017Suche in Google Scholar

[9] Gómez-Estaca J, Calvo MM, Sánchez-Faure A, Montero P, Gómez-Guillén MC. Development, properties, and stability of antioxidant shrimp muscle protein films incorporating carotenoid-containing extracts from food by-products. LWT Food Sci Technol. 2015;64(1):189–196.10.1016/j.lwt.2015.05.052Suche in Google Scholar

[10] Chang C, Nickerson MT. Effect of protein and glycerol concentration on the mechanical, optical, and water vapor barrier properties of canola protein isolate-based edible films. Food Sci Technol Int. 2015;21(1):33–44.10.1177/1082013213503645Suche in Google Scholar PubMed

[11] Hrynets Y, Omana DA, Xu Y, Betti M. Effect of acid- and alkaline-aided extractions on functional and rheological properties of proteins recovered from mechanically separated turkey meat (MSTM). J Food Sci. 2010;75(7):E477–E486.10.1111/j.1750-3841.2010.01736.xSuche in Google Scholar

[12] Laemmli UK. Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature. 1970;227(5259):680–685.10.1038/227680a0Suche in Google Scholar PubMed

[13] Ogunwolu SO, Henshaw FO, Mock HP, Santros A, Awonorin SO. Functional properties of protein concentrates and isolates produced from cashew (Anacardium occidentale L.). Nut Food Chem. 2009;115(3):852–858.10.1016/j.foodchem.2009.01.011Suche in Google Scholar

[14] Klompong V, Benjakul S, Kantachote D, Shahidi F. Antioxidative activity and functional properties of protein hydrolysate of yellow stripe trevally (Selaroides leptolepis) as influenced by the degree of hydrolysis and enzyme type. Food Chem. 2007;102(4):1317–1327.10.1016/j.foodchem.2006.07.016Suche in Google Scholar

[15] Robinson HW, Hogden CG. The biuret reaction in the determination of serum proteins: I. A study of the conditions necessary for the production of a stable color which bears a quantitative relationship to the protein concentration. J Biol Chem. 1940;135(2):707–725.10.1016/S0021-9258(18)73134-7Suche in Google Scholar

[16] Pearce KN, Kinsella JE. Emulsifying properties of proteins: evaluation of a turbidimetric technique. J Agric Food Chem. 1978;26(3):716–723.10.1021/jf60217a041Suche in Google Scholar

[17] Shevkani K, Singh N, Kaur A, Rana JC. Structural and functional characterization of kidney bean and field pea protein isolates: a comparative study. Food Hydrocoll. 2015;43:679–689.10.1016/j.foodhyd.2014.07.024Suche in Google Scholar

[18] Gómez-Estaca J, Montero P, Gómez-Guillén MC. Shrimp (Litopenaeus vannamei) muscle proteins as source to develop edible films. Food Hydrocoll. 2014;41:86–94.10.1016/j.foodhyd.2014.03.032Suche in Google Scholar

[19] Kurt A, Kahyaoglu T. Characterization of a new biodegradable edible film made from salep glucomannan. Carbohydr Polym. 2014;104(0):50–58.10.1016/j.carbpol.2014.01.003Suche in Google Scholar PubMed

[20] Pelissari FM, Andrade-Mahecha MM, PJdA S, Menegalli FC. Comparative study on the properties of flour and starch films of plantain bananas (Musa paradisiaca). Food Hydrocoll. 2013;30(2):681–690.10.1016/j.foodhyd.2012.08.007Suche in Google Scholar

[21] Eady M, Samuel D, Bowker B. Effect of pH and postmortem aging on protein extraction from broiler breast muscle. Poult Sci. 2014;93(7):1825–1833.10.3382/ps.2013-03619Suche in Google Scholar PubMed

[22] Chinabhark K, Benjakul S, Prodpran T. Effect of pH on the properties of protein-based film from bigeye snapper (Priacanthus tayenus) surimi. Bioresour Technol. 2007;98(1):221–225.10.1016/j.biortech.2005.11.012Suche in Google Scholar PubMed

[23] Cuq B, Aymard C, Cuq JL, Guilbert S. Edible packaging films based on fish myofibrillar proteins: formulation and functional properties. J Food Sci. 1995;60(6):1369–1374.10.1111/j.1365-2621.1995.tb04593.xSuche in Google Scholar

[24] Kristinsson HG, Rasco BA. Biochemical and functional properties of Atlantic Salmon (Salmo salar) muscle proteins hydrolyzed with various alkaline proteases. J Agric Food Chem. 2000;48(3):657–666.10.1021/jf990447vSuche in Google Scholar PubMed

[25] Azadian M, Moosavi-Nasab M, Abedi E. Comparison of functional properties and SDS–PAGE patterns between fish protein isolate and surimi produced from silver carp. Eur Food Res Technol. 2012;235(1):83–90.10.1007/s00217-012-1721-zSuche in Google Scholar

[26] Lin CS, Zayas JF. Functionality of defatted corn germ proteins in a model system: fat binding capacity and water retention. J Food Sci. 1987;52(5):1308–1311.10.1111/j.1365-2621.1987.tb14070.xSuche in Google Scholar

[27] Sorgentini DA, Wagner JR. Comparative study of foaming properties of whey and isolate soybean proteins. Food Res Int. 2002;35(8):721–729.10.1016/S0963-9969(02)00067-4Suche in Google Scholar

[28] Lawal OS, Adebowale KO, Ogunsanwo BM, Sosanwo OA, Bankole SA. On the functional properties of globulin and albumin protein fractions and flours of African locust bean (Parkia biglobossa). Food Chem. 2005;92(4):681–691.10.1016/j.foodchem.2004.08.043Suche in Google Scholar

[29] Funami T, Kataoka Y, Omoto T, Goto Y, Asai I, Nishinari K. Food hydrocolloids control the gelatinization and retrogradation behavior of starch. 2a. Functions of guar gums with different molecular weights on the gelatinization behavior of corn starch. Food Hydrocoll. 2005;19(1):15–24.10.1016/j.foodhyd.2004.04.008Suche in Google Scholar

[30] Vardhanabhuti B, Foegeding EA. Rheological properties and characterization of polymerized whey protein isolates. J Agric Food Chem. 1999;47(9):3649–3655.10.1021/jf981376nSuche in Google Scholar PubMed

[31] Huggins ML. The viscosity of dilute solutions of long-chain molecules. IV. Dependence on concentration. J Am Chem Soc. 1942;64(11):2716–2718.10.1021/ja01263a056Suche in Google Scholar

[32] Kraemer EO. Molecular weights of celluloses and cellulose derivates. Ind Eng Chem. 1938;30(10):1200–1203.10.1021/ie50346a023Suche in Google Scholar

[33] Resch JJ, Daubert CR. Rheological and physicochemical properties of derivatized whey protein concentrate powders. Int J Food Prop. 2002;5(2):419–434.10.1081/JFP-120005795Suche in Google Scholar

[34] Singh N, Inouchi N, Nishinari K. Structural, thermal and viscoelastic characteristics of starches separated from normal, sugary and waxy maize. Food Hydrocoll. 2006;20(6):923–935.10.1016/j.foodhyd.2005.09.009Suche in Google Scholar

[35] Rao MA. In: Barbosa-Canovas GV, editor(s). Rheology of fluid and semisolid foods, 2 ed. New York: Springer, 1999.Suche in Google Scholar

[36] Augusto PE, Ibarz A, Cristianini M. Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: viscoelastic properties and the Cox–Merz rule. J Food Eng. 2013;114(1):57–63.10.1016/j.jfoodeng.2012.07.025Suche in Google Scholar

[37] Dileep AO, Shamasundar BA, Binsi PK, Badii F, Howell NK. Effect of Ice storage on the physicochemical and dynamic viscoelastic properties of ribbonfish (Trichiurus spp.) meat. J Food Sci. 2005;70(9):E537–E545.10.1111/j.1365-2621.2005.tb08316.xSuche in Google Scholar

[38] Nuthong P, Benjakul S, Prodpran T. Effect of some factors and pretreatment on the properties of porcine plasma protein-based films. LWT Food Sci Technol. 2009;42(9):1545–1552.10.1016/j.lwt.2009.05.003Suche in Google Scholar

[39] Nuanmano S, Prodpran T, Benjakul S. Potential use of gelatin hydrolysate as plasticizer in fish myofibrillar protein film. Food Hydrocoll. 2015;47:61–68.10.1016/j.foodhyd.2015.01.005Suche in Google Scholar

[40] Blanco-Pascual N, Fernández-Martín F, Montero MP. Effect of different protein extracts from Dosidicus gigas muscle co-products on edible films development. Food Hydrocoll. 2013;33(1):118–131.10.1016/j.foodhyd.2013.02.019Suche in Google Scholar

[41] Prodpran T, Benjakul S, Phatcharat S. Effect of phenolic compounds on protein cross-linking and properties of film from fish myofibrillar protein. Int J Biol Macromol. 2012;51(5):774–782.10.1016/j.ijbiomac.2012.07.010Suche in Google Scholar PubMed

[42] Gontard N, Duchez C, Cuq J-L GS. Edible composite films of wheat gluten and lipids: water vapour permeability and other physical properties. Int J Food Sci Technol. 1994;29(1):39–50.10.1111/j.1365-2621.1994.tb02045.xSuche in Google Scholar

[43] Sothornvit R, Krochta JM, Permeability O. Mechanical properties of films from hydrolyzed whey protein. J Agric Food Chem. 2000;48(9):3913–3916.10.1021/jf000161mSuche in Google Scholar PubMed

[44] Lee H, Min SC. Antimicrobial edible defatted soybean meal-based films incorporating the lactoperoxidase system. LWT Food Sci Technol. 2013;54(1):42–50.10.1016/j.lwt.2013.05.012Suche in Google Scholar

[45] Gounga ME, Xu SY, Wang Z. Whey protein isolate-based edible films as affected by protein concentration, glycerol ratio and pullulan addition in film formation. J Food Eng. 2007;83(4):521–530.10.1016/j.jfoodeng.2007.04.008Suche in Google Scholar

[46] Choi WS, Han JH. Physical and mechanical properties of pea-protein-based edible films. J Food Sci. 2001;66(2):319–322.10.1111/j.1365-2621.2001.tb11339.xSuche in Google Scholar

[47] Dick M, Costa TM, Gomaa A, Subirade M, AdO R, Flôres SH. Edible film production from chia seed mucilage: effect of glycerol concentration on its physicochemical and mechanical properties. Carbohydr Polym. 2015;130:198–205.10.1016/j.carbpol.2015.05.040Suche in Google Scholar PubMed

[48] Debeaufort F, Voilley A. Effect of surfactants and drying rate on barrier properties of emulsified edible films. Int J Food Sci Technol. 1995;30(2):183–190.10.1111/j.1365-2621.1995.tb01370.xSuche in Google Scholar

[49] Cuq B, Gontard N, Cuq JL, Guilbert S. Selected functional properties of fish myofibrillar protein-based films as affected by hydrophilic plasticizers. J Agric Food Chem. 1997;45(3):622–626.10.1021/jf960352iSuche in Google Scholar

[50] Galus S, Turska A, Lenart A. Sorption and wetting properties of pectin edible films. Czech J Food Sci. 2012;30(5):446–455.10.17221/444/2011-CJFSSuche in Google Scholar

[51] Cho SY, Sorption RC. Characteristics of soy protein films and their relation to mechanical properties. LWT Food Sci Technol. 2002;35(2):151–157.10.1006/fstl.2001.0829Suche in Google Scholar

[52] Jangchud A, Chinnan MS. Properties of peanut protein film: sorption isotherm and plasticizer effect. LWT Food Sci Technol. 1999;32(2):89–94.10.1006/fstl.1998.0498Suche in Google Scholar

[53] Gennadios A, Weller CL. Moisture adsorption by grain protein films. Am Soc Agric Eng. 1994;37(2):535–539.10.13031/2013.28109Suche in Google Scholar

[54] Zhang Y, Han JH. Sorption isotherm and plasticization effect of moisture and plasticizers in pea starch film. J Food Sci. 2008;73(7):E313–E324.10.1111/j.1750-3841.2008.00867.xSuche in Google Scholar PubMed

[55] Jiang Y, Tang C. Effects of transglutaminase on sorption, mechanical and moisture-related properties of gelatin films. Food Sci Technol Int. 2013;19(2):99–108.10.1177/1082013212442176Suche in Google Scholar PubMed