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Potential Application of High Pressure Homogenization (HPH) for Improving Functional and Rheological Properties of Mechanically Deboned Chicken Meat (MDCM) Proteins

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dc.authorscopusid55992996500
dc.authorscopusid55444242100
dc.authorscopusid23978813200
dc.authorscopusid6506835379
dc.contributor.authorSarıcaoğlu, F.T.
dc.contributor.authorGül, O.
dc.contributor.authorTural, S.
dc.contributor.authorTurhan, S.
dc.date.accessioned2020-06-21T13:17:51Z
dc.date.available2020-06-21T13:17:51Z
dc.date.issued2017
dc.departmentOndokuz Mayıs Üniversitesien_US
dc.department-temp[Sarıcaoğlu] Furkan Turker, Food Engineering Department, Ondokuz Mayis Üniversitesi, Samsun, Turkey, Food Engineering Department, Bayburt Üniversitesi, Bayburt, Bayburt, Turkey; [Gül] Osman, Program of Food Technology, Ondokuz Mayis Üniversitesi, Samsun, Turkey; [Tural] Serpil, Veterinary Control Institute, Ministry of Food Agriculture and Livestock, Samsun, Turkey; [Turhan] Sadettin, Food Engineering Department, Ondokuz Mayis Üniversitesi, Samsun, Turkeyen_US
dc.description.abstractThe potential application of high pressure homogenization (HPH) for modifying the solubility, emulsifying and foaming properties, particle size distributions, zeta potential and rheological properties of mechanically deboned chicken meat (MDCM) proteins was evaluated. HPH decreased particle size, produced higher zeta potential and stronger electrostatic repulsion, and hence, improved water solubility, as well as emulsifying, foaming properties, flow ability and dynamic shear properties of protein suspensions. Steady and dynamic shear results indicated that samples had shear-thinning and soft-gel network behavior due to higher G′ than G″. Creep and recovery tests were explained with Burgers and exponential decay models, respectively, and led to a better understanding the internal structure, as well as elastic and viscous behavior. The final percentage recovery increased as homogenization pressure increased due to strengthened solid-like structure of protein suspensions. These results revealed that HPH can be a valuable process to improve functional and rheological properties of MDCM proteins. © 2017 Elsevier Ltden_US
dc.identifier.doi10.1016/j.jfoodeng.2017.07.029
dc.identifier.endpage171en_US
dc.identifier.issn0260-8774
dc.identifier.scopus2-s2.0-85028075898
dc.identifier.scopusqualityQ1
dc.identifier.startpage161en_US
dc.identifier.urihttps://doi.org/10.1016/j.jfoodeng.2017.07.029
dc.identifier.volume215en_US
dc.identifier.wosWOS:000411306800018
dc.identifier.wosqualityQ1
dc.language.isoenen_US
dc.publisherElsevier Ltden_US
dc.relation.ispartofJournal of Food Engineeringen_US
dc.relation.journalJournal of Food Engineeringen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectHigh Pressure Homogenizationen_US
dc.subjectMechanically Deboned Meaten_US
dc.subjectParticle Size Distributionsen_US
dc.subjectRheologyen_US
dc.subjectZeta Potentialen_US
dc.titlePotential Application of High Pressure Homogenization (HPH) for Improving Functional and Rheological Properties of Mechanically Deboned Chicken Meat (MDCM) Proteinsen_US
dc.typeArticleen_US
dspace.entity.typePublication

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