Cargando…
Hyaluronic acid‐rich burger separator edible disc prepared from slaughterhouse waste
In this study, the edible films from chicken feet (CF), ovine muscle fascia (MF), and bovine bone gelatin (Gel) were prepared and their characteristics were analyzed, and we also evaluated the sensory quality of raw and cooked hamburgers using the edible films. The quantities of the CF and MF hyalur...
Autores principales: | , , , |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
John Wiley and Sons Inc.
2022
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9632220/ https://www.ncbi.nlm.nih.gov/pubmed/36348787 http://dx.doi.org/10.1002/fsn3.2740 |
_version_ | 1784823986956271616 |
---|---|
author | Kalantarmahdavi, Mahboubeh Salari, Amir Pasdar, Zahra Amiryousefi, Mohamad Reza |
author_facet | Kalantarmahdavi, Mahboubeh Salari, Amir Pasdar, Zahra Amiryousefi, Mohamad Reza |
author_sort | Kalantarmahdavi, Mahboubeh |
collection | PubMed |
description | In this study, the edible films from chicken feet (CF), ovine muscle fascia (MF), and bovine bone gelatin (Gel) were prepared and their characteristics were analyzed, and we also evaluated the sensory quality of raw and cooked hamburgers using the edible films. The quantities of the CF and MF hyaluronic acid were evaluated using colorimetry and spectrophotometry. The CF, MF, and Gel films were prepared by solvent casting method. Results indicated that the concentration of hyaluronic acid in CF (124.11 ppm) was greater than MF (101.11 ppm). The antioxidative property of the CF film (18.47%) was greater than the Gel (1.88%) and MF (Undetectable) film. The CF film was more resistant to water vapor permeability (2.75 × 10(–9) g/m.s.pa) than the MF (1.57 × 10(–8) g/m.s.pa) and Gel (1.5 × 10(–7) g/m.s.pa) films. The Gel film had more appropriate mechanical properties than CF and MF films. The films kept burgers patties independent from one another and prevented them from sticking and freezing together. MF and CF films were able to promote the organoleptic properties of raw and cooked hamburgers in taste and texture. |
format | Online Article Text |
id | pubmed-9632220 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | John Wiley and Sons Inc. |
record_format | MEDLINE/PubMed |
spelling | pubmed-96322202022-11-07 Hyaluronic acid‐rich burger separator edible disc prepared from slaughterhouse waste Kalantarmahdavi, Mahboubeh Salari, Amir Pasdar, Zahra Amiryousefi, Mohamad Reza Food Sci Nutr Original Articles In this study, the edible films from chicken feet (CF), ovine muscle fascia (MF), and bovine bone gelatin (Gel) were prepared and their characteristics were analyzed, and we also evaluated the sensory quality of raw and cooked hamburgers using the edible films. The quantities of the CF and MF hyaluronic acid were evaluated using colorimetry and spectrophotometry. The CF, MF, and Gel films were prepared by solvent casting method. Results indicated that the concentration of hyaluronic acid in CF (124.11 ppm) was greater than MF (101.11 ppm). The antioxidative property of the CF film (18.47%) was greater than the Gel (1.88%) and MF (Undetectable) film. The CF film was more resistant to water vapor permeability (2.75 × 10(–9) g/m.s.pa) than the MF (1.57 × 10(–8) g/m.s.pa) and Gel (1.5 × 10(–7) g/m.s.pa) films. The Gel film had more appropriate mechanical properties than CF and MF films. The films kept burgers patties independent from one another and prevented them from sticking and freezing together. MF and CF films were able to promote the organoleptic properties of raw and cooked hamburgers in taste and texture. John Wiley and Sons Inc. 2022-01-20 /pmc/articles/PMC9632220/ /pubmed/36348787 http://dx.doi.org/10.1002/fsn3.2740 Text en © 2022 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC. https://creativecommons.org/licenses/by/4.0/This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Original Articles Kalantarmahdavi, Mahboubeh Salari, Amir Pasdar, Zahra Amiryousefi, Mohamad Reza Hyaluronic acid‐rich burger separator edible disc prepared from slaughterhouse waste |
title | Hyaluronic acid‐rich burger separator edible disc prepared from slaughterhouse waste |
title_full | Hyaluronic acid‐rich burger separator edible disc prepared from slaughterhouse waste |
title_fullStr | Hyaluronic acid‐rich burger separator edible disc prepared from slaughterhouse waste |
title_full_unstemmed | Hyaluronic acid‐rich burger separator edible disc prepared from slaughterhouse waste |
title_short | Hyaluronic acid‐rich burger separator edible disc prepared from slaughterhouse waste |
title_sort | hyaluronic acid‐rich burger separator edible disc prepared from slaughterhouse waste |
topic | Original Articles |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9632220/ https://www.ncbi.nlm.nih.gov/pubmed/36348787 http://dx.doi.org/10.1002/fsn3.2740 |
work_keys_str_mv | AT kalantarmahdavimahboubeh hyaluronicacidrichburgerseparatorediblediscpreparedfromslaughterhousewaste AT salariamir hyaluronicacidrichburgerseparatorediblediscpreparedfromslaughterhousewaste AT pasdarzahra hyaluronicacidrichburgerseparatorediblediscpreparedfromslaughterhousewaste AT amiryousefimohamadreza hyaluronicacidrichburgerseparatorediblediscpreparedfromslaughterhousewaste |