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

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F14%3A43898165" target="_blank" >RIV/60461373:22330/14:43898165 - isvavai.cz</a>

Result on the web

<a href="http://dx.doi.org/10.3382/ps.2013-03609" target="_blank" >http://dx.doi.org/10.3382/ps.2013-03609</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3382/ps.2013-03609" target="_blank" >10.3382/ps.2013-03609</a>

Result language

angličtina

Original language name

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

Original language description

Gelatins were extracted from mechanically separated turkey meat following 2 different approaches. The first method was based on a 2-stage batch extraction at 50 and 60 degrees C, respectively, whereas the second method consisted of recovering gelatin from a collagen biomass obtained during a pH-shifting process. The yield of gelatin produced by the latter method was twice that obtained by the former method (13.51 and 6.36%, respectively). The chemical composition, as well as the rheological and the functional properties, of all extracted gelatins were evaluated. Gelatin recovered from the collagen biomass had higher molecular weight components and significantly greater (P { 0.05) bloom value (353.2 g) compared with thermally extracted gelatins. However, gelatin extracted at 60 degrees C possessed higher (P { 0.05) foaming properties, as well as better emulsifying activity, than gelatin extracted from the 50 C treatment and the collagen biomass. The present study revealed that high-qual

Czech name

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Czech description

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Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

GM - Food industry

OECD FORD branch

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Project

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Continuities

V - Vyzkumna aktivita podporovana z jinych verejnych zdroju

Publication year

2014

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Poultry Science

ISSN

0032-5791

e-ISSN

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Volume of the periodical

93

Issue of the periodical within the volume

4

Country of publishing house

GB - UNITED KINGDOM

Number of pages

12

Pages from-to

989-1000

UT code for WoS article

000334349500025

EID of the result in the Scopus database

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