Physical, Chemical, Thermal and Microstructural Characterization of Edible Films from Mechanically Deboned Chicken Meat Proteins

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dc.authorid0000-0003-1173-5793en_US
dc.contributor.authorSarıcaoğlu, Furkan Türker
dc.contributor.authorTurhan, Sadettin
dc.date.accessioned2021-03-20T20:12:38Z
dc.date.available2021-03-20T20:12:38Z
dc.date.issued2019
dc.departmentBTÜ, Mühendislik ve Doğa Bilimleri Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractMechanically deboned chicken meat protein concentrate (CMPC) was mixed with 30, 40 and 50% glycerol to produce films and physical, thermal, chemical, morphological and microstructural properties of films were characterized. The apparent porosity of films increased with increasing glycerol content which was due to the increase of free volume in film matrix (P<0.05). The higher the apparent porosity, the greater the water vapor and oxygen permeability of films were (P<0.05), which means gas molecules are permeating through pores. Puncture strength of films decreased as glycerol concentration increased, whereas puncture deformation was increased (P<0.05). Lower glass transition temperature (T-g) observed as glycerol concentration increased, and T-g values of films were well fitted to Gordon-Taylor model as a function of glycerol mass fraction. Higher glycerol concentrations led to decrease of onset temperatures of weight losses, while weight loss increased. Infrared spectra of films showed similar backbone structure, but increasing glycerol concentration affected to peak intensity around 1000-1100cm(-1). All films had low percentage of degree of crystallinity. CMPC films showed lower contact angle than 65 degrees and all films had hydrophilic surfaces. The surface morphology of films showed that films plasticized with 40% glycerol had the lowest roughness value (P<0.05). Micrographs of films also showed porous surface structure as glycerol concentration increased, and these images supported the results of porosity, mechanical and barrier properties of films. It can be concluded from these results that glycerol at 40% concentration showed the best results when compared with the other two concentrations.en_US
dc.description.sponsorshipOndokuz Mayis University Research FoundationOndokuz Mayis University [PYO.MUH.1904.15.006]; Scientific and Technological Research Council of Turkey (TUBITAK)Turkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [1059B141500356]en_US
dc.description.sponsorshipThis study was derived from Ph.D. thesis of first author, and was supported by Ondokuz Mayis University Research Foundation (Grant No. PYO.MUH.1904.15.006). Some parts of this study was performed at Healthy Processed Foods Research unit at Western Regional Research Center, Albany, CA (WRRC/ARS/USDA), while the first author was supported with a scholarship granted by The Scientific and Technological Research Council of Turkey (TUBITAK) (Grant No. 1059B141500356).en_US
dc.identifier.doi10.1007/s10924-019-01410-5en_US
dc.identifier.endpage1085en_US
dc.identifier.issn1566-2543
dc.identifier.issn1572-8919
dc.identifier.issue5en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage1071en_US
dc.identifier.urihttp://doi.org/10.1007/s10924-019-01410-5
dc.identifier.urihttps://hdl.handle.net/20.500.12885/646
dc.identifier.volume27en_US
dc.identifier.wosWOS:000463670400014en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorSarıcaoğlu, Furkan Türker
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofJournal Of Polymers And The Environmenten_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectMechanically deboned meat proteinen_US
dc.subjectEdible filmsen_US
dc.subjectBarrier propertiesen_US
dc.subjectTGAen_US
dc.subjectAFMen_US
dc.titlePhysical, Chemical, Thermal and Microstructural Characterization of Edible Films from Mechanically Deboned Chicken Meat Proteinsen_US
dc.typeArticleen_US

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