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N. M. Sarbon - One of the best experts on this subject based on the ideXlab platform.

  • Chicken Skin gelatin films with tapioca starch
    Food bioscience, 2020
    Co-Authors: Christine P Y Loo, N. M. Sarbon
    Abstract:

    Abstract Chicken Skin gelatin-based films with tapioca starch used to induce crosslinking reactions improved the quality of food packaging films made from the two biopolymers. The composite films were prepared with differing starch concentrations (0–25%) using a casting technique. The physical and mechanical properties of each film were evaluated. The addition of tapioca starch increased the thickness and improved the water resistance of the films (p  5% did not improve water barrier properties, but did increase water vapor permeability (p

  • purification and characterization of antioxidative peptides derived from Chicken Skin gelatin hydrolysate
    Food Hydrocolloids, 2018
    Co-Authors: N. M. Sarbon, Farah Badii, Nazlin K. Howell
    Abstract:

    Abstract The aim was to determine the antioxidative activity of novel Chicken Skin gelatin peptides and their mechanism of action. Peptides were obtained by hydrolysis of Chicken Skin gelatin with alcalase, pronase E and collagenase enzymes combined with ultrafiltration using 10, 5 and 2 KDa MWCO membranes respectively, followed by fractionation and purification by gel filtration. The antioxidant activities of isolated peptides were investigated by monitoring hydroperoxides using the ferric thiocyanate method and malonaldehyde (MDA) by the TBARS method in an oxidizing linoleic acid model system. The highest antioxidative activity among the three hydrolysates fractions was observed in the lowest molecular weight Chicken Skin hydrolysate (

  • preparation and characterization of edible Chicken Skin gelatin film incorporated with rice flour
    Food Packaging and Shelf Life, 2018
    Co-Authors: P Y Soo, N. M. Sarbon
    Abstract:

    Abstract The novelty of this study is producing an edible composite film from Chicken Skin gelatin, waste of poultry processing industry with incorporation of rice flour. This alternative materials would replace many food packaging which are made of petrochemical and non-biodegradable in which generated many excessive waste which lead to environmental pollution and serious ecological problems. Thus, the aim of this study is to formulate and evaluate Chicken Skin gelatin films incorporated with rice flour. Characteristics such as film solubility, light transmission and transparency, water vapor permeability, thermal properties, morphology, crystallinity, tensile strength, elongation at break and Young’s Modulus were evaluated. Varying concentrations (0, 5, 10, 15, 20 and 25%, w/w) of rice flour were added to Chicken Skin gelatin films using casting technique. The results show that the addition of rice flour increased the water vapor permeability while decreasing film solubility (p   0.05) the Young’s Modulus measurement. Overall, Chicken Skin gelatin films with rice flour at 20%, (w/w) demonstrated better characteristics than other films.

  • preparation and characterization of Chicken Skin gelatin cmc composite film as compared to bovine gelatin film
    Food bioscience, 2017
    Co-Authors: N N M Nazmi, M I N Isa, N. M. Sarbon
    Abstract:

    Abstract This study aimed to prepare and characterize the mechanical and physical properties of Chicken Skin gelatin/CMC composite film. The influence of CMC on the mechanical (tensile strength (TS), elongation at break (EAB), puncture test), physical (water vapour permeability (WVP), FTIR, X-ray diffraction (XRD), light transmission and transparency), and thermal properties (melting point, T m and glass transition, T g ) of Chicken Skin gelatin film were studied and compared to bovine gelatin film. Results shows that Chicken Skin gelatin/CMC composite films was higher in TS, puncture force, WVP, and T g value. However, there were no significance different (p > 0.05) between Chicken Skin gelatin as compared to bovine gelatin film in TS and WVP value. This study demonstrates that a CMC addition to gelatin films gives significantly effects on properties of film produced. The enhancement of film properties shows potential for using this blended film in packaging materials or coatings in agriculture and food products.

  • Effect of drying method on functional properties and antioxidant activities of Chicken Skin gelatin hydrolysate
    Journal of Food Science and Technology, 2016
    Co-Authors: Wan Hasyera Wan Omar, N. M. Sarbon
    Abstract:

    The aim of this study is to investigate the functional and antioxidant properties of Chicken Skin gelatin hydrolysate (CSGH) as affected by the drying method used in the preparation of gelatin (freeze-dried and vacuum dried). CSGH obtained from freeze-dried gelatin showed better functional properties such as emulsifying activity index (EAI), water holding and oil binding capacity at different pH compared to CSGH produced from vacuum dried gelatin. Meanwhile, the CSGH of the vacuum dried gelatin exhibited a better emulsifying stability index (ESI), foaming capacity and stability. CSGH from freeze-dried gelatin showed better antioxidant, DPPH radical scavenging and metal chelating activity.

Gary A Dykes - One of the best experts on this subject based on the ideXlab platform.

  • fat contributes to the buffering capacity of Chicken Skin and meat but enhances the vulnerability of attached salmonella cells to acetic acid treatment
    Food Research International, 2014
    Co-Authors: Sin Mei Tan, Gary A Dykes, Sui Mae Lee
    Abstract:

    Abstract Chicken Skin and Chicken meat display different buffering effects which may impact the survival of Salmonella attached to them when treated with acids. This study investigated the role that differences in fat composition of Chicken Skin and meat play in their buffering capacity. The survival of Salmonella attached to Chicken Skin and meat in the presence of fat, and treated with acetic acid was also investigated. Fat was extracted from Chicken Skin and meat and the buffering capacities of Chicken Skin, meat, extracted fat and their respective remnants were determined. Two strains of Salmonella Typhimurium and two strains of S. Enteritidis were attached independently to each of the Chicken component listed above and enumerated before and after treatment with 0.3 M acetic acid. Chicken Skin has a higher fat content as compared to Chicken meat. Skin (13 mmol H+/(pH∗ kg)) had a stronger buffering capacity (p

  • buffering effect of Chicken Skin and meat protects salmonella enterica strains against hydrochloric acid but not organic acid treatment
    Food Control, 2014
    Co-Authors: Gary A Dykes
    Abstract:

    Abstract This study investigated the buffering effect of Chicken Skin and meat by determining changes in the pH of phosphate buffered saline solutions (PBS; pH 2, 3, 5, 7, 9 and 11) before and after incubation at refrigeration temperature with these two Chicken components. In addition, the effects of organic acids and hydrochloric acid on the survival of two strains each of Salmonella Typhimurium and Salmonella Enteritidis inoculated onto Chicken Skin and meat were determined. The Salmonella strains were enumerated before and after exposure to acid treatment and compared to Salmonella in PBS without Chicken. Chicken meat buffered better than Chicken Skin and, for example, increased the pH 2 PBS to pH 4.8 ( p Salmonella on Chicken, followed by citric acid, lactic acid and HCl. Acetic acid, lactic acid, citric acid and HCl effectively eliminated Salmonella at ∼ pH 3.8 ( p p p p Salmonella against HCl at pH 2 but not from organic acids at the same pH. The ability of acetic acid to eliminate Salmonella on Chicken meat at ∼ pH 4 suggests it has potential for application in commercial marination.

Nazlin K. Howell - One of the best experts on this subject based on the ideXlab platform.

  • purification and characterization of antioxidative peptides derived from Chicken Skin gelatin hydrolysate
    Food Hydrocolloids, 2018
    Co-Authors: N. M. Sarbon, Farah Badii, Nazlin K. Howell
    Abstract:

    Abstract The aim was to determine the antioxidative activity of novel Chicken Skin gelatin peptides and their mechanism of action. Peptides were obtained by hydrolysis of Chicken Skin gelatin with alcalase, pronase E and collagenase enzymes combined with ultrafiltration using 10, 5 and 2 KDa MWCO membranes respectively, followed by fractionation and purification by gel filtration. The antioxidant activities of isolated peptides were investigated by monitoring hydroperoxides using the ferric thiocyanate method and malonaldehyde (MDA) by the TBARS method in an oxidizing linoleic acid model system. The highest antioxidative activity among the three hydrolysates fractions was observed in the lowest molecular weight Chicken Skin hydrolysate (

  • the effect of Chicken Skin gelatin and whey protein interactions on rheological and thermal properties
    Food Hydrocolloids, 2015
    Co-Authors: N. M. Sarbon, Farah Badii, Nazlin K. Howell
    Abstract:

    Physical, thermal and microstructural properties of whey protein isolate (WPI) and Chicken Skin gelatin mixtures were investigated. This is a first study on the compatibility of an unutilised gelatin source from Chicken Skin with a well-characterised food protein. The physical-chemical and rheological properties of Chicken Skin gelatin alone, were reported in our previous paper Sarbon, Badii & Howell, (2013). Preparation and characterisation of Chicken Skin gelatin as an alternative to mammalian gelatin. Food Hydrocolloids 30, 143-151. In the present study, small deformation rheology indicated that combinations of gelatin (3, 5 and 10 %) and 10 % whey protein (WPI) in distilled water resulted in high elastic modulus (G') values of 1860, 23914 and 20145 Pa, respectively, compared with 120 Pa for 10% WPI alone, due to synergistic interaction. Frequency sweeps showed increased strength of networks in gels containing higher concentrations of gelatin in WPI/gelatin mixtures. Gelatin gels were more stable and stronger than 10 % (w/w)whey protein gels and did not exhibit frequency dependence for G' and G", giving low tan δ (G"/G') values of <0.1. Large deformation gel strength values of all samples increased significantly (p<0.05) with increasing gelatin concentration and were greater at each concentration compared to gelatin alone. Differential scanning calorimetry transition temperature (Tm) and enthalpy change (ΔH) of gelatin and whey protein mixed in the ratios 3:10, 5:10 and 10:10 (w/w) confirmed the reversibility of the gelatin transition on heating to 90 oC and cooling to 10 oC and irreversible denaturation of WPI on heating. The addition of 3, 5 or 10% gelatin to whey protein increased the Tm of whey protein and decreased the Tm of gelatin. However, the presence of 10 % (w/w) WPI significantly increased the ΔH values to 0.62, 1.34 and 2.20 J/g for 3, 5 and 10 % (w/w) gelatin solutions respectively, indicating whey-gelatin interaction. Chicken Skin gelatin gels exhibited a fine network of uniform particles whereas whey protein gels comprised aggregates. Differences in structure and molecular size led to phase separation of the mixed gels. The above properties of an underutilized non-mammalian source of gelatin may lead to novel applications in the food industry.

  • Preparation and characterisation of Chicken Skin gelatin as an alternative to mammalian gelatin
    Food Hydrocolloids, 2013
    Co-Authors: N. M. Sarbon, Farah Badii, Nazlin K. Howell
    Abstract:

    Abstract The aims of this study were to report for the first time, the extraction and physico-chemical properties of Chicken Skin gelatin compared to bovine gelatin. Extracted Chicken Skin gelatin 6.67% (w/v) had a higher bloom value (355 ± 1.48 g) than bovine gelatin (259 ± 0.71 g). The dynamic viscoelastic profile of Chicken gelatin exhibited higher viscous and elastic modulus values compared to bovine gelatin for a range of concentrations and frequencies. Thermal properties studied by differential scanning calorimetry (DSC) showed that the melting temperature of 6.67%, Chicken Skin gelatin was significantly greater ( p I 855 / I 830 ) of Chicken gelatin was significantly lower than that of bovine gelatin. Significantly, the alpha helix and β-sheet type structures were higher for Chicken Skin gelatin compared with bovine gelatin. The average molecular weight of Chicken gelatin was 285,000 Da. These findings, obtained for the first time for Chicken Skin gelatin, show that it has high potential for application as an alternative to commercial gelatin.

Thomas P Oscar - One of the best experts on this subject based on the ideXlab platform.

  • general regression neural network and monte carlo simulation model for survival and growth of salmonella on raw Chicken Skin as a function of serotype temperature and time for use in risk assessment
    Journal of Food Protection, 2009
    Co-Authors: Thomas P Oscar
    Abstract:

    A general regression neural network (GRNN) and Monte Carlo simulation model for predicting survival and growth of Salmonella on raw Chicken Skin as a function of serotype (Typhimurium, Kentucky, and Hadar), temperature (5 to 50 degrees C), and time (0 to 8 h) was developed. Poultry isolates of Salmonella with natural resistance to antibiotics were used to investigate and model survival and growth from a low initial dose (<1 log) on raw Chicken Skin. Computer spreadsheet and spreadsheet add-in programs were used to develop and simulate a GRNN model. Model performance was evaluated by determining the percentage of residuals in an acceptable prediction zone from -1 log (fail-safe) to 0.5 log (fail-dangerous). The GRNN model had an acceptable prediction rate of 92% for dependent data (n = 464) and 89% for independent data (n = 116), which exceeded the performance criterion for model validation of 70% acceptable predictions. Relative contributions of independent variables were 16.8% for serotype, 48.3% for temperature, and 34.9% for time. Differences among serotypes were observed, with Kentucky exhibiting less growth than Typhimurium and Hadar, which had similar growth levels. Temperature abuse scenarios were simulated to demonstrate how the model can be integrated with risk assessment, and the most common output distribution obtained was Pearson5. This study demonstrated that it is important to include serotype as an independent variable in predictive models for Salmonella. Had a cocktail of serotypes Typhimurium, Kentucky, and Hadar been used for model development, the GRNN model would have provided overly fail-safe predictions of Salmonella growth on raw Chicken Skin contaminated with serotype Kentucky. Thus, by developing the GRNN model with individual strains and then modeling growth as a function of serotype prevalence, more accurate predictions were obtained.

  • predictive model for survival and growth of salmonella typhimurium dt104 on Chicken Skin during temperature abuse
    Journal of Food Protection, 2009
    Co-Authors: Thomas P Oscar
    Abstract:

    To better predict risk of Salmonella infection from Chicken subjected to temperature abuse, a study was undertaken to develop a predictive model for survival and growth of Salmonella Typhimurium DT104 on Chicken Skin with native flora. For model development, Chicken Skin portions (2.14 cm2) were inoculated with 0.85 log of Salmonella Typhimurium DT104 (ATCC 700408) and then stored at 5 to 50 degrees C for 8 h. Kinetic data from the storage trials were fit to a primary model to determine lag time (lamda), specific growth rate (micrro), and the 95% prediction interval (PI). Secondary models for lamda, mu, and PI as a function of storage temperature were developed and then combined with the primary model to create a tertiary model. Performance of the tertiary model was evaluated against dependent data, independent data for interpolation, and independent data for extrapolation to kosher Chicken Skin by using an acceptable prediction zone from -1 (fail-safe) to 0.5 (fail-dangerous) log per Skin portion. Survival of Salmonella Typhimurium DT104 on Chicken Skin was observed during 8 h of storage at 5 to 20 degrees C and at 50 degrees C, whereas growth was observed from 25 to 45 degrees C and was optimal at 40 degrees C with a lamda of 2.5 h and a mu of 1.1 log/h. Variation of pathogen growth, as assessed by PI, increased in a nonlinear manner as a function of temperature and was greater for growth conditions than no-growth conditions. The percentage of acceptable prediction errors was 82.6% for dependent data, 83.7% for independent data for interpolation, and 81.6% for independent data for extrapolation to kosher Skin, which all exceeded the performance criterion of 70% acceptable predictions. Thus, it was concluded that the tertiary model provided valid predictions for survival and growth of Salmonella Typhimurium DT104 from a low initial dose on both nonkosher and kosher Chicken Skin with native flora.

T P Oscar - One of the best experts on this subject based on the ideXlab platform.

  • general regression neural network and monte carlo simulation model for survival and growth of salmonella on raw Chicken Skin as a function of serotype temperature and time for use in risk assessment
    Journal of Food Protection, 2009
    Co-Authors: T P Oscar
    Abstract:

    A general regression neural network (GRNN) and Monte Carlo simulation model for predicting survival and growth of Salmonella on raw Chicken Skin as a function of serotype (Typhimurium, Kentucky, and Hadar), temperature (5 to 50°C), and time (0 to 8 h) was developed. Poultry isolates of Salmonella with natural resistance to antibiotics were used to investigate and model survival and growth from a low initial dose (<1 log) on raw Chicken Skin. Computer spreadsheet and spreadsheet add-in programs were used to develop and simulate a GRNN model. Model performance was evaluated by determining the percentage of residuals in an acceptable prediction zone from −1 log (fail-safe) to 0.5 log (fail-dangerous). The GRNN model had an acceptable prediction rate of 92% for dependent data (n = 464) and 89% for independent data (n = 116), which exceeded the performance criterion for model validation of 70% acceptable predictions. Relative contributions of independent variables were 16.8% for serotype, 48.3% for temperature...