Preparation and characterization of gelatin from collagen biomass obtained through a pH-shifting process of mechanically separated turkey meat

Poultry Science

Volumn 93, Issue 4, 2014, Pages 989-1000

  Du, L ^a   Keplova L ^b   Khiari, Z ^a   Betti, M ^a  

^a UNIVERSITY OF ALBERTA   (Canada)

^b INSTITUTE OF CHEMICAL TECHNOLOGY   (Czech Republic)

Author keywords

Collagen biomass; Gelatin; Mechanically separated turkey meat; PH shifting process; Rheological and functional property

Indexed keywords

AVIAN PROTEIN; COLLAGEN; GELATIN;

ANIMAL; ARTICLE; CHEMISTRY; COLLAGEN BIOMASS; EMULSION; EQUIPMENT; EVALUATION STUDY; FLOW KINETICS; FOOD HANDLING; HEAT; MEAT; MECHANICALLY SEPARATED TURKEY MEAT; METHODOLOGY; PH; PH-SHIFTING PROCESS; RHEOLOGICAL AND FUNCTIONAL PROPERTY; TURKEY (BIRD);

COLLAGEN BIOMASS; GELATIN; MECHANICALLY SEPARATED TURKEY MEAT; PH-SHIFTING PROCESS; RHEOLOGICAL AND FUNCTIONAL PROPERTY;

ANIMALS; AVIAN PROTEINS; COLLAGEN; EMULSIONS; FOOD HANDLING; GELATIN; HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; MEAT; RHEOLOGY; TURKEYS;

EID: 84898035360     PISSN: 00325791     EISSN: 15253171     Source Type: Journal    
DOI: 10.3382/ps.2013-03609     Document Type: Article

References (38)

1. Ahmad, M., and S. Benjakul. 2011. Characteristics of gelatin from the skin of unicorn leatherjacket (Aluterus monoceros) as influenced by acid pretreatment and extraction time. Food Hydrocoll. 25:381-388.
2. AOAC. 2000. Official Methods of Analysis of AOAC International. W. Horowitz, ed. Association of Official Analytical Chemists International, Gaithersburg, MD.
3. Arnesen, J. A., and A. Gildberg. 2007. Extraction and characterization of gelatine from Atlantic salmon (Salmo salar) skin. Bioresour. Technol. 98:53-57.
4. BSI. 1975. Methods for Sampling and Testing Gelatin (Physical and Chemical Methods). British Standards Institution, London, UK.
5. Cheftel, J. C., J. L. Cuq, and D. Lorient. 1985. Amino acids, peptides, and proteins. Pages 245-369 in Food Chemistry. 2nd ed. O. R. Fennema, ed. Marcel Dekker Inc., New York, NY.
6. Du, L., Z. Khiari, Z. Pietrasik, and M. Betti. 2013. Physico-chemical and functional properties of gelatins extracted from turkey and chicken heads. Poult. Sci. 92:2463-2474.
7. Eastoe, J. E., and B. Eastoe. 1952. A method for the determination of total nitrogen in proteins. Pages 1-17 in The British Gelatin and Glue Research Association Research Report, Series B5. Nature Publishing Group, London, UK.
8. Edwards, C. A., and W. D. J. R. O'Brien. 1980. Modified assay for determination of hydroxyproline in a tissue hydrolyzate. Clin. Chim. Acta 104:161-167.
9. FAO. 2012. World Food and Agriculture. Statistical Yearbook. Food and Agriculture Organization of the United Nations, Rome, Italy.
10. FAOSTAT. 2013. Food and Agriculture Organization of the United Nations, Rome, Italy. Accessed Mar. 12, 2013. http://faostat.fao. org/site/569/ DesktopDefault.aspx?PageID=569#.
11. Fernandez-Diaz, M. D., P. Montero, and M. C. Gomez-Guillen. 2001. Gel properties of collagens from skins of cod (Gadus morhua) and hake (Merluccius merluccius) and their modification by the coenhancers magnesium sulphate, glycerol and transglutaminase. Food Chem. 74:161-167.
12. Fonkwe, L. G., and R. K. Singh. 1997. Production and characterization of gelatinous protein extracts from turkey deboned residue. Process Biochem. 32:309-318.
13. Froning, G. W., and S. R. McKee. 2001. Mechanical separation of poultry meat and its use in products. Pages 243-244 in Poultry Meat Processing. A. R. Sams, ed. CRC Press LLC, Boca Raton, FL.
14. GME. 2000. Standard Methods for the Testing of Edible Gelatin. Version 1. Gelatine Manufacturers of Europe, Brussels, Belgium.
15. Gómez-Guillén, M. C., M. Ihl, V. Bifani, A. Silva, and P. Montero. 2007. Edible films made from tuna-fish gelatin with antioxidant extracts of two different murta ecotypes leaves (Ugni molinae Turcz). Food Hydrocoll. 21:1133-1143.
16. Gómez-Guillen, M. C., J. Turnay, M. D. Fernndez-Daz, N. Ulmo, M. A. Lizarbe, and P. Montero. 2002. Structural and physical properties of gelatin extracted from different marine species: A comparative study. Food Hydrocoll. 16:25-34.
17. Hrynets, Y., D. A. Omana, Y. Xu, and M. Betti. 2010. Effect of acid- and alkaline-aided extractions on functional and rheological properties of proteins recovered from mechanically separated turkey meat (MSTM). J. Food Sci. 75:E477-486.
18. Hrynets, Y., D. A. Omana, Y. Xu, and M. Betti. 2011. Comparative study on the effect of acid- and alkaline-aided extractions on Mechanically Separated Turkey Meat (MSTM): Chemical and functional properties of recovered proteins. Process Biochem. 46:335-343.
19. Karim, A. A., and R. Bhat. 2009. Fish gelatin: Properties, challenges, and prospects as an alternative to mammalian gelatins. Food Hydrocoll. 23:563-576.
20. Kato, A., and S. Nakai. 1980. Hydrophobicity determined by a fluorescent probe method and its correlation with surface properties of proteins. Biochim. Biophys. Acta Protein Struct. 624:13-20.
21. Khiari, Z., D. Rico, A. B. Martin-Diana, and C. Barry-Ryan. 2013. Comparison between gelatines extracted from mackerel and blue whiting bones after different pre-treatments. Food Chem. 139:347-354.
22. Liang, Y., and H. O. Hultin. 2003. Functional protein isolates from mechanically deboned turkey by alkaline solubilization with isoelectric precipitation. J. Muscle Foods 14:195-205.
23. Montero, P., and M. C. Gómez-Guillén. 2000. Extracting conditions for megrim (Lepidorhombus boscii) skin collagen affect functional properties of the resulting gelatine. J. Food Sci. 65:434-438.
24. Nagarajan, M., S. Benjakul, T. Prodpra, P. Songtipy, and H. Kishimura. 2012. Characteristics and functional properties of gelatin from splendid squid (Loligo formosana) skin as affected by extraction temperatures. Food Hydrocoll. 29:389-397.
25. Nakano, T., Z. Pietrasik, L. Ozimek, and M. Betti. 2012. Extraction, isolation and analysis of chondroitin sulfate from broiler chicken biomass. Process Biochem. 47:1909-1918.
26. Nalinanon, S., S. Benjakul, W. Visessanguan, and H. Kishimura. 2008. Improvement of gelatin extraction from bigeye snapper skin using pepsin-aided process in combination with protease inhibitor. Food Hydrocoll. 22:615-622.
27. Pearce, K. N., and J. E. Kinsella. 1978. Emulsifying properties of proteins: Evaluation of a turbidimetric technique. J. Agric. Food Chem. 26:716-723.
28. Rafieian, F., J. Keramat, and M. Kadivar. 2013. Optimization of gelatin extraction from chicken deboner residue using RSM method. J. Food Sci. Technol. 50:374-380.
29. Rammaya, K., V. Q. Ying, and A. S. Babji. 2012. Physicochemical analysis of gelatin extracted from mechanically deboned chicken meat (MDCM) residue. Int. J. Food Nutr. Public Health 5:147-168.
30. Rich, L. M., and E. A. Foegeding. 2000. Effects of sugars on whey protein isolate gelation. J. Agric. Food Chem. 48:5046-5052.
31. Sajjadi, S. 2007. Formation of fine emulsions by emulsification at high viscosity or low interfacial tension; A comparative study. Colloids Surf. A Physicochem. Eng. Asp. 299:73-78.
32. Sarbon, N. M., F. Badii, and N. K. Howell. 2013. Preparation and characterisation of chicken skin gelatin as an alternative to mammalian gelatin. Food Hydrocoll. 30:143-151.
33. Schrieber, R., and H. Gareis. 2007. Gelatine Handbook: Theory and Industrial Practice. Wiley-VCH GmbH & Co., Weinhem, Germany.
34. Shahidi, F., H. Xiao-Qing, and J. Synowiecki. 1995. Production and characteristics of protein hydrolysates from capelin (Mallotus villosus). Food Chem. 53:285-293.
35. Surh, J., E. A. Decker, and D. J. McClements. 2006. Properties and stability of oil-in water emulsions stabilized by fish gelatin. Food Hydrocoll. 20:596-606.
36. Townsend, A. A., and S. Nakai. 1983. Relationships between hydrophobicity and foaming characteristics of food proteins. J. Food Sci. 48:588-594.
37. Wangtueai, S., and A. Noomhorm. 2009. Processing optimization and characterization of gelatin from lizardfish (Saurida spp.) scales. LWT Food Sci. Technol. 42:825-834.
38. Zayas, J. F. 1997. Solubility of proteins. Pages 6-22 in Functionality of Proteins in Food. Springer-Verlag, Berlin, Germany.