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Jacek Jaczynski - One of the best experts on this subject based on the ideXlab platform.

  • 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, 2012
    Co-Authors: Reza Tahergorabi, Litha Sivanandan, Jacek Jaczynski
    Abstract:

    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.

  • 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, 2011
    Co-Authors: Reza Tahergorabi, Sarah K. Beamer, Kristen E Matak, Jacek Jaczynski
    Abstract:

    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.

  • functional properties of proteins recovered from silver carp hypophthalmichthys molitrix by isoelectric solubilization precipitation
    Lwt - Food Science and Technology, 2009
    Co-Authors: Latif Taskaya, Yichen Chen, Jacek Jaczynski
    Abstract:

    Abstract Isoelectric solubilization/precipitation at acidic and basic pH ranges was applied to whole gutted silver carp ( Hypophthalmichthys molitrix ) in order to recover muscle proteins. Thermal denaturation ( T onset , T max , and Δ H ), viscoelasticity ( G ′), and texture properties (shear stress) of proteins recovered from carp as affected by functional additives (beef plasma protein, potato starch, exogenous transglutaminase, polyphosphate, and titanium dioxide) were determined and compared to Alaska pollock surimi. Proteins recovered from carp showed typical endothermic transitions only when functional additives were used. Similar to endothermic transitions, viscoelasticity in carp proteins increased only when the additives were used. Typical endothermic peaks and viscoelasticity increase were recorded for Alaska pollock surimi. Carp protein-based gels with functional additives had lower ( P P P  > 0.05) when compared to surimi gels without functional additives. In addition, generally higher shear stress was measured for carp protein-based gels developed from basic pH treatments than the acidic counterparts. The present study indicates that proteins can be recovered from whole gutted carp using isoelectric solubilization/precipitation. However, if the recovered proteins are used for subsequent development of Restructured Food products, functional additives should be used.

Reza Tahergorabi - One of the best experts on this subject based on the ideXlab platform.

  • 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, 2012
    Co-Authors: Reza Tahergorabi, Litha Sivanandan, Jacek Jaczynski
    Abstract:

    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.

  • 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, 2011
    Co-Authors: Reza Tahergorabi, Sarah K. Beamer, Kristen E Matak, Jacek Jaczynski
    Abstract:

    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.

Kristen E Matak - One of the best experts on this subject based on the ideXlab platform.

  • 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, 2011
    Co-Authors: Reza Tahergorabi, Sarah K. Beamer, Kristen E Matak, Jacek Jaczynski
    Abstract:

    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.

Sarah K. Beamer - One of the best experts on this subject based on the ideXlab platform.

  • 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, 2011
    Co-Authors: Reza Tahergorabi, Sarah K. Beamer, Kristen E Matak, Jacek Jaczynski
    Abstract:

    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.

Litha Sivanandan - One of the best experts on this subject based on the ideXlab platform.

  • 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, 2012
    Co-Authors: Reza Tahergorabi, Litha Sivanandan, Jacek Jaczynski
    Abstract:

    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.