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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...

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Autores principales: Kalantarmahdavi, Mahboubeh, Salari, Amir, Pasdar, Zahra, Amiryousefi, Mohamad Reza
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
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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.
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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
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