Functional properties of collagenous material from chicken feet |
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Authors: | Alves Sandra Geres Tavares Prudencio-Ferreira Sandra Helena |
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Affiliation: | Centro de Ensino Superior de Maringá-CESUMAR, Universidade Estadual de Londrina-UEL, Departamento de Tecnologia de Alimentos e Medicamentos, Londrina, Paraná-Brasil. |
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Abstract: | Collagenous material was obtained from chicken feet skins and tendons, defatted with ethylic ether and treated with 0.05 M and 0.6 M NaCl solutions. Part of the material was dried at 35 degrees C in a forced air convection oven and another was freeze-dried. The air dried material had 77.2 g/100 g of collagen and the freeze-dried material 76.7 g/100 g. Both dehydrated materials showed the same behaviour for gel formation and cold water holding capacity. The material air dried had higher emulsifying capacity than the freeze-dried one. The collagen of freeze-dried material had higher solubility in 0.5 M acetic acid and water at 70 degrees C than air dried material. Gel strength, emulsion stability and water holding capacity at 60 degrees C were higher for freeze-dried material. The results indicate the potential use of these materials as functional ingredients in meat products. |
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