High pressure homogenization of mechanically deboned chicken meat protein suspensions to improve mechanical and barrier properties of edible films

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dc.authorid0000-0003-1173-5793en_US
dc.contributor.authorSarıcaoğlu, Furkan Türker
dc.contributor.authorTural, Serpil
dc.contributor.authorGul, Osman
dc.contributor.authorTurhan, Sadettin
dc.date.accessioned2021-03-20T20:12:58Z
dc.date.available2021-03-20T20:12:58Z
dc.date.issued2018
dc.departmentBTÜ, Mühendislik ve Doğa Bilimleri Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractThe effect of high pressure homogenization (HPH) on edible films obtained from mechanically deboned chicken meat proteins (MDCM-P), a by-product of poultry industry, was investigated. Film forming suspensions (FFS) were prepared at 4% protein concentration and homogenized up to 150 MPa. FFSs were characterized in terms of particle size and steady shear rheology, whereas optical, barrier, mechanical and microstructural properties of resulting films were determined. Particle size of suspensions decreased as homogenization pressure increased, and suspensions treated up to 50 MPa showed shear thinning behavior with higher yield stress, while higher HPH treatment caused Newtonian flow. Shear stress-shear rate data were fitted to Herschel-Bulkley model. HPH treatment improved film appearance, and all films displayed good barrier properties against UV light which induces lipid oxidations in foods. The decreasing particle size of HPH treated MDCM-P suspensions up to 100 MPa caused lower water vapour permeability (WVP) and higher tensile strength (TS), and these results were also confirmed by film micrographs which had homogeneous, non-porous and un-cracked surface images. However, porous cross sectional images were observed from 150 MPa HPH treated films. FTIR spectra of films showed similar backbone structure, and the secondary structure of films was analyzed from the area of the deconvoluted Amide I peak, which changed significantly. ss-sheet and ss-turn contents of films showed high correlation coefficients with TS and EAB values. It can be concluded from this study that HPH applications up to 100 MPa can enhance the mechanical and barrier properties of films.en_US
dc.identifier.doi10.1016/j.foodhyd.2018.05.058en_US
dc.identifier.endpage145en_US
dc.identifier.issn0268-005X
dc.identifier.issn1873-7137
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage135en_US
dc.identifier.urihttp://doi.org/10.1016/j.foodhyd.2018.05.058
dc.identifier.urihttps://hdl.handle.net/20.500.12885/757
dc.identifier.volume84en_US
dc.identifier.wosWOS:000438137700016en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorSarıcaoğlu, Furkan Türker
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofFood Hydrocolloidsen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectHigh pressure homogenizationen_US
dc.subjectEdible filmen_US
dc.subjectBarrier propertiesen_US
dc.subjectMechanical propertiesen_US
dc.subjectSecondary structureen_US
dc.titleHigh pressure homogenization of mechanically deboned chicken meat protein suspensions to improve mechanical and barrier properties of edible filmsen_US
dc.typeArticleen_US

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