The Experts below are selected from a list of 30213 Experts worldwide ranked by ideXlab platform
Jacek Jaczynski - One of the best experts on this subject based on the ideXlab platform.
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dynamic rheology and endothermic transitions of proteins recovered from chicken Meat Processing by products using isoelectric solubilization precipitation and addition of tio2
Lwt - Food Science and Technology, 2012Co-Authors: Reza Tahergorabi, Litha Sivanandan, Jacek JaczynskiAbstract:Chicken-Meat Processing generates large quantities of by-products (backs, necks, etc.). Dark chicken-Meat Processing by-products present the lowest value and greatest challenge. Therefore, recovery of functional proteins from this source for inclusion in food products resembling those from light chicken-Meat presents the greatest value addition and opportunity. Novel isoelectric solubilization/precipitation (ISP) was applied to model, dark chicken-Meat Processing by-products (skin-on bone-in chicken drumsticks) to recover muscle proteins. Thermal denaturation (endothermic transitions), gelation (elasticity, G′), and fundamental texture properties (shear stress and strain at mechanical fracture) of the ISP-recovered proteins were determined with differential scanning calorimetry (DSC), dynamic rheometer, and torsion test, respectively; and compared to boneless skinless chicken breast. Endothermic transition of myosin was not detected only when TiO2 was not added, while the ISP-recovered proteins with TiO2 showed small myosin peak and large actin peak. However, the level of TiO2 addition did not affect thermal transition/denaturation of the ISP-recovered proteins. The ISP-recovered proteins had a greater transition for actin compared to chicken breast, suggesting that ISP predisposes this protein to thermal denaturation. Similar to endothermic transitions, elasticity (G′) generally increased when TiO2 was added to the ISP-recovered proteins. Gels made of chicken breast had the highest (P < 0.05) shear stress (i.e., gel strength), but gels made of the ISP-recovered chicken proteins had greater (P < 0.05) shear strain (i.e., gel cohesiveness). Addition of TiO2 to the ISP-recovered proteins resulted in increased (P < 0.05) gel strength. Based on the present study, addition of TiO2 is suggested for the development of restructured food products based on proteins recovered from dark chicken-Meat Processing by-products using ISP. Although the results of this study point towards a novel food product, further studies are recommended.
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A three-prong strategy to develop functional food using protein isolates recovered from chicken Processing by-products with isoelectric solubilization/precipitation
Journal of the Science of Food and Agriculture, 2012Co-Authors: Reza Tahergorabi, Litha Sivanandan, Sarah K. Beamer, Kristen E Matak, Jacek JaczynskiAbstract:BACKGROUND: Skin-on bone-in chicken drumsticks were processed with isoelectric solubilization/precipitation to recover muscle proteins. The drumsticks were used as a model for dark chicken Meat Processing by-products. The main objective of this study was conversion of dark chicken Meat Processing by-products to restructured functional food product. An attempt was made to develop functional food product that would resemble respective product made from boneless skinless chicken breast Meat. A three-prong strategy to address diet-driven cardiovascular disease (CVD)with a functional food was used in this study. The strategy included addition of three ingredients with well-documented cardiovascular benefits: (i) ω-3 polyunsaturated fatty acid-rich oil (flaxseed-algae, 9:1); (ii) soluble fiber; and (iii) salt substitute. Titanium dioxide, potato starch, polyphosphate, and transglutaminase were also added. The batters were formulated and cooked resulting in heat-set gels. RESULTS: Color (L*a*b*), texture (torsion test, Kramer shear test, and texture profile analysis), thermal denaturation (differential scanning calorimetry), and gelation (dynamic rheology) of chicken drumstick gels and chicken breast gels were determined and compared. Chicken drumstick gels generally had comparable color and texture properties to the gels made from chicken breast Meat. The endothermic transition (thermal denaturation) of myosin was more pronounced and gelation properties were better for the drumstick gels. CONCLUSION: This study demonstrated a feasibility to develop functional food made of muscle proteins recovered with isoelectric solubilization/precipitation from low-value dark chicken Meat Processing by-products. The functional food developed in this study was enriched with CVD-beneficial nutrients and had comparable instrumental quality attributes to respective products made of chicken breast Meat. Although the results of this study point towards the potential for a novel, marketable functional food product, sensory tests and storage stability study are recommended. Copyright © 2012 Society of Chemical Industry
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effect of isoelectric solubilization precipitation and titanium dioxide on whitening and texture of proteins recovered from dark chicken Meat Processing by products
Lwt - Food Science and Technology, 2011Co-Authors: Reza Tahergorabi, Sarah K. Beamer, Kristen E Matak, Jacek JaczynskiAbstract:Processing of chicken generates by-products containing muscle proteins attached to bones and skin that, if recovered, could be a functional ingredient in restructured food products. However, color of restructured products made of proteins recovered from chicken Processing by-products is poor. The by-products contain bones, skin, fat, etc. that affect color of restructured products. Therefore, color properties need to be improved. The objectives of this study were to determine effects of isoelectric solubilization/precipitation (ISP) and TiO2 on instrumental color and texture properties of heat-set gels made of proteins recovered from dark chicken-Meat Processing by-products as compared to gels made of chicken breast Meat. Skin-on bone-in chicken drumsticks were used as a model dark chicken-Meat Processing by-products. TiO2 at 0–1 g/100 g and canola oil at 10 g/100 g were added to the ISP-recovered proteins followed by cooking. Due to higher (P < 0.05) yellowness (b∗) and lower (P < 0.05) lightness (L∗), the whiteness of drumstick gels without TiO2 was lower (P < 0.05) than breast gels. TiO2 at 1 g/100 g with canola oil resulted in slightly better (P < 0.05) whiteness of drumstick gels than breast gels. TiO2 did not deteriorate gel texture, which was generally comparable to breast gels. This research indicates that ISP allows recovery of proteins from skin-on bone-in dark chicken-Meat Processing by-products without removal of bones, skin, and fat prior to Processing. Addition of TiO2 to proteins recovered from these by-products allows development of heat-set gels with color and texture comparable to chicken breast gels. Although this study shows the potential for a novel, marketable food product, sensory tests are recommended.
Sari Luostarinen - One of the best experts on this subject based on the ideXlab platform.
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co digestion of dairy cattle slurry and industrial Meat Processing by products effect of ultrasound and hygienization pre treatments
Bioresource Technology, 2012Co-Authors: Sami Luste, Helvi Heinonentanski, Sari LuostarinenAbstract:Abstract Anaerobic co-digestion of a mixture of industrial animal by-products (ABP) from Meat-Processing in conjunction with dairy cattle slurry (mixed in a ratio of 1:3; w.w.) was evaluated at 35 °C focusing on methane production and stabilization. Three pre-treatments were applied (1) digestion with no pre-treatment (control), (2) ultrasound, and (3) thermal hygienization (70 °C, 60 min). Methane production potentials (MPP) of the untreated, ultrasound pre-treated and hygienized feed mixtures were 300, 340, and 360 m 3 CH 4 /t volatile solids (VS) added, as determined in the batch experiments. However, the specific methane productions (SMP) achieved in reactor experiments (hydraulic retention time HRT 21 d, organic loading rate OLR 3.0 ± 0.1 kg VS/m 3 d) were 11 ± 2% (untreated and ultrasound pre-treated) and 22 ± 3% (hygienized) lower than the potentials. Ultrasound with the energy input of 1000 kJ/kg total solids (TS) and hygienization of the ready-made feed were the most suitable pre-treatment modes studied.
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anaerobic co digestion of Meat Processing by products and sewage sludge effect of hygienization and organic loading rate
Bioresource Technology, 2010Co-Authors: Sami Luste, Sari LuostarinenAbstract:Anaerobic co-digestion of a mixture of animal by-products (ABP) from Meat-Processing industry and of sewage sludge was studied at 35 °C for co-digesting such by-products in digesters at wastewater treatment plants. The three reactors were fed with ABP mixture and sewage sludge (1) in a ratio of 1:7 (v/v), (2) in the same ratio but with hygienization (70 °C, 60 min) and (3) in a ratio of 1:3 (v/v). Hydraulic retention time (HRT) was decreased from 25 to 20 days and finally to 14 days, while organic loading rates (OLR) ranged from 1.8 to 4.0 kg VS/m3 day. The highest specific methane yields were achieved with 20-days-HRT (1) 400 ± 30, (2) 430 ± 40, (3) 410 ± 30 m3 CH4/t VS. Hygienization improved methane production to a level above the highest OLR applied (feed ratio 1:3 (3)), while the quality of the digestate remained similar to the other reactors.
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anaerobic co digestion of Meat Processing by products and sewage sludge effect of hygienization and organic loading rate
Bioresource Technology, 2010Co-Authors: Sami Luste, Sari LuostarinenAbstract:Anaerobic co-digestion of a mixture of animal by-products (ABP) from Meat-Processing industry and of sewage sludge was studied at 35 degrees Celsius for co-digesting such by-products in digesters at wastewater treatment plants. The three reactors were fed with ABP mixture and sewage sludge (1) in a ratio of 1:7 (v/v), (2) in the same ratio but with hygienization (70 degrees Celsius, 60 min) and (3) in a ratio of 1:3 (v/v). Hydraulic retention time (HRT) was decreased from 25 to 20 days and finally to 14 days, while organic loading rates (OLR) ranged from 1.8 to 4.0 kg VS/m(3) day. The highest specific methane yields were achieved with 20-days-HRT (1) 400 + or - 30, (2) 430 + or - 40, (3) 410 + or - 30 m(3) CH(4)/t VS. Hygienization improved methane production to a level above the highest OLR applied (feed ratio 1:3 (3)), while the quality of the digestate remained similar to the other reactors.
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effect of pre treatments on hydrolysis and methane production potentials of by products from Meat Processing industry
Journal of Hazardous Materials, 2009Co-Authors: Sami Luste, Sari Luostarinen, Mika SillanpaaAbstract:Abstract In this study, the effect of five pre-treatments (thermal, ultrasound, acid, base and bacterial product) on hydrolysis and methane production potentials of four by-products from Meat-Processing industry was studied. The bacterial product Liquid Certizyme 5™ increased soluble chemical oxygen demand (CODsol) of digestive tract content and drumsieve waste the most as compared to untreated material (62 and 96%, respectively), while ultrasound was the most effective to increase CODsol with dissolved air flotation (DAF) sludge (88%) and grease trap sludge (188%). In batch experiments, thermal treatment increased methane production potential of drumsieve waste, acid of grease trap sludge and all pre-treatments of DAF sludge. However, with all other pre-treatments, methane production potential was decreased compared to untreated materials, apparently due to inhibition by hydrolysis products and/or possible re-crystallization of some compounds. Methane production potentials from the untreated materials were as follows: digestive tract content 400 ± 50 m 3 CH 4 /t volatile solids (VS) added , drumsieve waste 230 ± 20 m 3 CH 4 /tVS added , DAF sludge 340 ± 17 m 3 CH 4 /tVS added and grease trap sludge 900 ± 44 m 3 CH 4 /tVS added .
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increased biogas production at wastewater treatment plants through co digestion of sewage sludge with grease trap sludge from a Meat Processing plant
Bioresource Technology, 2009Co-Authors: Sari Luostarinen, Sami Luste, Mika SillanpaaAbstract:Abstract The feasibility of co-digesting grease trap sludge from a Meat-Processing plant and sewage sludge was studied in batch and reactor experiments at 35 °C. Grease trap sludge had high methane production potential (918 m 3 /tVS added ), but methane production started slowly. When mixed with sewage sludge, methane production started immediately and the potential increased with increasing grease trap sludge content. Semi-continuous co-digestion of the two materials was found feasible up to grease trap sludge addition of 46% of feed volatile solids (hydraulic retention time 16 d; maximum organic loading rate 3.46 kgVS/m 3 d). Methane production was significantly higher and no effect on the characteristics of the digested material was noticed as compared to digesting sewage sludge alone. At higher grease trap sludge additions (55% and 71% of feed volatile solids), degradation was not complete and methane production either remained the same or decreased.
Reza Tahergorabi - One of the best experts on this subject based on the ideXlab platform.
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dynamic rheology and endothermic transitions of proteins recovered from chicken Meat Processing by products using isoelectric solubilization precipitation and addition of tio2
Lwt - Food Science and Technology, 2012Co-Authors: Reza Tahergorabi, Litha Sivanandan, Jacek JaczynskiAbstract:Chicken-Meat Processing generates large quantities of by-products (backs, necks, etc.). Dark chicken-Meat Processing by-products present the lowest value and greatest challenge. Therefore, recovery of functional proteins from this source for inclusion in food products resembling those from light chicken-Meat presents the greatest value addition and opportunity. Novel isoelectric solubilization/precipitation (ISP) was applied to model, dark chicken-Meat Processing by-products (skin-on bone-in chicken drumsticks) to recover muscle proteins. Thermal denaturation (endothermic transitions), gelation (elasticity, G′), and fundamental texture properties (shear stress and strain at mechanical fracture) of the ISP-recovered proteins were determined with differential scanning calorimetry (DSC), dynamic rheometer, and torsion test, respectively; and compared to boneless skinless chicken breast. Endothermic transition of myosin was not detected only when TiO2 was not added, while the ISP-recovered proteins with TiO2 showed small myosin peak and large actin peak. However, the level of TiO2 addition did not affect thermal transition/denaturation of the ISP-recovered proteins. The ISP-recovered proteins had a greater transition for actin compared to chicken breast, suggesting that ISP predisposes this protein to thermal denaturation. Similar to endothermic transitions, elasticity (G′) generally increased when TiO2 was added to the ISP-recovered proteins. Gels made of chicken breast had the highest (P < 0.05) shear stress (i.e., gel strength), but gels made of the ISP-recovered chicken proteins had greater (P < 0.05) shear strain (i.e., gel cohesiveness). Addition of TiO2 to the ISP-recovered proteins resulted in increased (P < 0.05) gel strength. Based on the present study, addition of TiO2 is suggested for the development of restructured food products based on proteins recovered from dark chicken-Meat Processing by-products using ISP. Although the results of this study point towards a novel food product, further studies are recommended.
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A three-prong strategy to develop functional food using protein isolates recovered from chicken Processing by-products with isoelectric solubilization/precipitation
Journal of the Science of Food and Agriculture, 2012Co-Authors: Reza Tahergorabi, Litha Sivanandan, Sarah K. Beamer, Kristen E Matak, Jacek JaczynskiAbstract:BACKGROUND: Skin-on bone-in chicken drumsticks were processed with isoelectric solubilization/precipitation to recover muscle proteins. The drumsticks were used as a model for dark chicken Meat Processing by-products. The main objective of this study was conversion of dark chicken Meat Processing by-products to restructured functional food product. An attempt was made to develop functional food product that would resemble respective product made from boneless skinless chicken breast Meat. A three-prong strategy to address diet-driven cardiovascular disease (CVD)with a functional food was used in this study. The strategy included addition of three ingredients with well-documented cardiovascular benefits: (i) ω-3 polyunsaturated fatty acid-rich oil (flaxseed-algae, 9:1); (ii) soluble fiber; and (iii) salt substitute. Titanium dioxide, potato starch, polyphosphate, and transglutaminase were also added. The batters were formulated and cooked resulting in heat-set gels. RESULTS: Color (L*a*b*), texture (torsion test, Kramer shear test, and texture profile analysis), thermal denaturation (differential scanning calorimetry), and gelation (dynamic rheology) of chicken drumstick gels and chicken breast gels were determined and compared. Chicken drumstick gels generally had comparable color and texture properties to the gels made from chicken breast Meat. The endothermic transition (thermal denaturation) of myosin was more pronounced and gelation properties were better for the drumstick gels. CONCLUSION: This study demonstrated a feasibility to develop functional food made of muscle proteins recovered with isoelectric solubilization/precipitation from low-value dark chicken Meat Processing by-products. The functional food developed in this study was enriched with CVD-beneficial nutrients and had comparable instrumental quality attributes to respective products made of chicken breast Meat. Although the results of this study point towards the potential for a novel, marketable functional food product, sensory tests and storage stability study are recommended. Copyright © 2012 Society of Chemical Industry
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effect of isoelectric solubilization precipitation and titanium dioxide on whitening and texture of proteins recovered from dark chicken Meat Processing by products
Lwt - Food Science and Technology, 2011Co-Authors: Reza Tahergorabi, Sarah K. Beamer, Kristen E Matak, Jacek JaczynskiAbstract:Processing of chicken generates by-products containing muscle proteins attached to bones and skin that, if recovered, could be a functional ingredient in restructured food products. However, color of restructured products made of proteins recovered from chicken Processing by-products is poor. The by-products contain bones, skin, fat, etc. that affect color of restructured products. Therefore, color properties need to be improved. The objectives of this study were to determine effects of isoelectric solubilization/precipitation (ISP) and TiO2 on instrumental color and texture properties of heat-set gels made of proteins recovered from dark chicken-Meat Processing by-products as compared to gels made of chicken breast Meat. Skin-on bone-in chicken drumsticks were used as a model dark chicken-Meat Processing by-products. TiO2 at 0–1 g/100 g and canola oil at 10 g/100 g were added to the ISP-recovered proteins followed by cooking. Due to higher (P < 0.05) yellowness (b∗) and lower (P < 0.05) lightness (L∗), the whiteness of drumstick gels without TiO2 was lower (P < 0.05) than breast gels. TiO2 at 1 g/100 g with canola oil resulted in slightly better (P < 0.05) whiteness of drumstick gels than breast gels. TiO2 did not deteriorate gel texture, which was generally comparable to breast gels. This research indicates that ISP allows recovery of proteins from skin-on bone-in dark chicken-Meat Processing by-products without removal of bones, skin, and fat prior to Processing. Addition of TiO2 to proteins recovered from these by-products allows development of heat-set gels with color and texture comparable to chicken breast gels. Although this study shows the potential for a novel, marketable food product, sensory tests are recommended.
Sami Luste - One of the best experts on this subject based on the ideXlab platform.
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co digestion of dairy cattle slurry and industrial Meat Processing by products effect of ultrasound and hygienization pre treatments
Bioresource Technology, 2012Co-Authors: Sami Luste, Helvi Heinonentanski, Sari LuostarinenAbstract:Abstract Anaerobic co-digestion of a mixture of industrial animal by-products (ABP) from Meat-Processing in conjunction with dairy cattle slurry (mixed in a ratio of 1:3; w.w.) was evaluated at 35 °C focusing on methane production and stabilization. Three pre-treatments were applied (1) digestion with no pre-treatment (control), (2) ultrasound, and (3) thermal hygienization (70 °C, 60 min). Methane production potentials (MPP) of the untreated, ultrasound pre-treated and hygienized feed mixtures were 300, 340, and 360 m 3 CH 4 /t volatile solids (VS) added, as determined in the batch experiments. However, the specific methane productions (SMP) achieved in reactor experiments (hydraulic retention time HRT 21 d, organic loading rate OLR 3.0 ± 0.1 kg VS/m 3 d) were 11 ± 2% (untreated and ultrasound pre-treated) and 22 ± 3% (hygienized) lower than the potentials. Ultrasound with the energy input of 1000 kJ/kg total solids (TS) and hygienization of the ready-made feed were the most suitable pre-treatment modes studied.
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anaerobic co digestion of Meat Processing by products and sewage sludge effect of hygienization and organic loading rate
Bioresource Technology, 2010Co-Authors: Sami Luste, Sari LuostarinenAbstract:Anaerobic co-digestion of a mixture of animal by-products (ABP) from Meat-Processing industry and of sewage sludge was studied at 35 °C for co-digesting such by-products in digesters at wastewater treatment plants. The three reactors were fed with ABP mixture and sewage sludge (1) in a ratio of 1:7 (v/v), (2) in the same ratio but with hygienization (70 °C, 60 min) and (3) in a ratio of 1:3 (v/v). Hydraulic retention time (HRT) was decreased from 25 to 20 days and finally to 14 days, while organic loading rates (OLR) ranged from 1.8 to 4.0 kg VS/m3 day. The highest specific methane yields were achieved with 20-days-HRT (1) 400 ± 30, (2) 430 ± 40, (3) 410 ± 30 m3 CH4/t VS. Hygienization improved methane production to a level above the highest OLR applied (feed ratio 1:3 (3)), while the quality of the digestate remained similar to the other reactors.
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anaerobic co digestion of Meat Processing by products and sewage sludge effect of hygienization and organic loading rate
Bioresource Technology, 2010Co-Authors: Sami Luste, Sari LuostarinenAbstract:Anaerobic co-digestion of a mixture of animal by-products (ABP) from Meat-Processing industry and of sewage sludge was studied at 35 degrees Celsius for co-digesting such by-products in digesters at wastewater treatment plants. The three reactors were fed with ABP mixture and sewage sludge (1) in a ratio of 1:7 (v/v), (2) in the same ratio but with hygienization (70 degrees Celsius, 60 min) and (3) in a ratio of 1:3 (v/v). Hydraulic retention time (HRT) was decreased from 25 to 20 days and finally to 14 days, while organic loading rates (OLR) ranged from 1.8 to 4.0 kg VS/m(3) day. The highest specific methane yields were achieved with 20-days-HRT (1) 400 + or - 30, (2) 430 + or - 40, (3) 410 + or - 30 m(3) CH(4)/t VS. Hygienization improved methane production to a level above the highest OLR applied (feed ratio 1:3 (3)), while the quality of the digestate remained similar to the other reactors.
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effect of pre treatments on hydrolysis and methane production potentials of by products from Meat Processing industry
Journal of Hazardous Materials, 2009Co-Authors: Sami Luste, Sari Luostarinen, Mika SillanpaaAbstract:Abstract In this study, the effect of five pre-treatments (thermal, ultrasound, acid, base and bacterial product) on hydrolysis and methane production potentials of four by-products from Meat-Processing industry was studied. The bacterial product Liquid Certizyme 5™ increased soluble chemical oxygen demand (CODsol) of digestive tract content and drumsieve waste the most as compared to untreated material (62 and 96%, respectively), while ultrasound was the most effective to increase CODsol with dissolved air flotation (DAF) sludge (88%) and grease trap sludge (188%). In batch experiments, thermal treatment increased methane production potential of drumsieve waste, acid of grease trap sludge and all pre-treatments of DAF sludge. However, with all other pre-treatments, methane production potential was decreased compared to untreated materials, apparently due to inhibition by hydrolysis products and/or possible re-crystallization of some compounds. Methane production potentials from the untreated materials were as follows: digestive tract content 400 ± 50 m 3 CH 4 /t volatile solids (VS) added , drumsieve waste 230 ± 20 m 3 CH 4 /tVS added , DAF sludge 340 ± 17 m 3 CH 4 /tVS added and grease trap sludge 900 ± 44 m 3 CH 4 /tVS added .
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increased biogas production at wastewater treatment plants through co digestion of sewage sludge with grease trap sludge from a Meat Processing plant
Bioresource Technology, 2009Co-Authors: Sari Luostarinen, Sami Luste, Mika SillanpaaAbstract:Abstract The feasibility of co-digesting grease trap sludge from a Meat-Processing plant and sewage sludge was studied in batch and reactor experiments at 35 °C. Grease trap sludge had high methane production potential (918 m 3 /tVS added ), but methane production started slowly. When mixed with sewage sludge, methane production started immediately and the potential increased with increasing grease trap sludge content. Semi-continuous co-digestion of the two materials was found feasible up to grease trap sludge addition of 46% of feed volatile solids (hydraulic retention time 16 d; maximum organic loading rate 3.46 kgVS/m 3 d). Methane production was significantly higher and no effect on the characteristics of the digested material was noticed as compared to digesting sewage sludge alone. At higher grease trap sludge additions (55% and 71% of feed volatile solids), degradation was not complete and methane production either remained the same or decreased.
Craig Baillie - One of the best experts on this subject based on the ideXlab platform.
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toward profitable and sustainable bioresource management in the australian red Meat Processing industry a critical review and illustrative case study
Critical Reviews in Environmental Science and Technology, 2020Co-Authors: Bernadette K Mccabe, Peter Harris, Diogenes L Antille, Thomas Schmidt, Seonmi Lee, Andrew Hill, Craig BaillieAbstract:The Australian Red Meat Processing (RMP) industry is challenged with ever increasing environmental pressures to reduce their environmental footprint. Wastewater is high strength and requires qualit...