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Poultry protein isolate prepared using an acid solubilization/precipitation extraction influences the microstructure, the functionality and the consumer acceptability of a processed meat product

Paper ID Volume ID Publish Year Pages File Format Full-Text
19928 43146 2014 12 PDF Available
Title
Poultry protein isolate prepared using an acid solubilization/precipitation extraction influences the microstructure, the functionality and the consumer acceptability of a processed meat product
Abstract

•The isoelectric solubilization/precipitation process was successfully scaled-up.•Functional protein isolate was recovered from a low value poultry by-product.•Poultry protein isolate acts as a coating film rather than a binder.•Poultry protein isolate can substitute 10% (w/w) lean meat in chicken patties.

Poultry protein isolate (PPI), prepared through the isoelectric solubilization/precipitation process, was used as a lean meat substitute in chicken patties. The effect of the substitution level on the physicochemical, microstructural and functional properties as well as the consumer acceptability of the patties was investigated. The addition of PPI did not affect (p > 0.05) the moisture and the ash contents but significantly increased the fat and the carbohydrate levels and decreased the protein content of uncooked patties. Lean meat substitution with PPI resulted in the formation of a mixed gel network, in which the added PPI acted as a dense film that coated the interstices of the gel. Increasing PPI substitution level significantly lowered the cooking loss, the expressible moisture and the dimension shrinkage but had no effect on the binding strength of cooked patties. The control and 10% PPI formulated patties were more favorable in terms of flavor and overall acceptability.

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Keywords
a*, redness–greenness value; ANOVA, analysis of variance; AOAC, Association of Official Analytical Chemists; b*, yellowness–blueness value; CBM, chicken breast meat; CPTC, Consumer Product Testing Centre; FAO, Food and Agriculture Organization; FPDC, Food
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Poultry protein isolate prepared using an acid solubilization/precipitation extraction influences the microstructure, the functionality and the consumer acceptability of a processed meat product
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Publisher
Database: Elsevier - ScienceDirect
Journal: Food Structure - Volume 2, Issues 1–2, October 2014, Pages 49–60
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us