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Permanent link (DOI): https://doi.org/10.7939/R3FP8T

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Protein isolation from mechanically separated turkey meat (MSTM) Open Access

Descriptions

Other title
Subject/Keyword
Protein, extraction, pH-shifting, rheology, lipids, functionality
Type of item
Thesis
Degree grantor
University of Alberta
Author or creator
Hrynets, Yuliya
Supervisor and department
Dr. Mirko Betti (Agricultural, Food and Nutritional Science)
Examining committee member and department
Dr. Jonathan M. Curtis (Agricultural, Food and Nutritional Science)
Dr. Andreas Schieber (Agricultural, Food and Nutritional Science)
Dr. Ellen Goddard (Rural Economy)
Department
Department of Agricultural, Food and Nutritional Science
Specialization

Date accepted
2010-10-01T15:13:51Z
Graduation date
2010-11
Degree
Master of Science
Degree level
Master's
Abstract
Mechanically separated turkey meat (MSTM) is one of the cheapest sources of protein; however its use for production of further-processed poultry products is limited due to undesirable composition. pH-shifting extraction was applied to overcome the problems associated with MSTM. In the first study the effect of acid pH-shifting extraction with the aid of citric acid and calcium ions on lipids and heme pigments removal from MSTM was investigated. The maximum removal of total, neutral and polar lipids was achieved with addition of 4, 6 and 2 mmol/L of citric acid, respectively. Addition of 6 or 8 mmol/L of citric acid was the most efficient for total heme pigments removal. In the second and third studies chemical, functional and rheological properties of proteins isolated from MSTM were investigated as influenced by different (2.5, 3.5, 10.5 and 11.5) extraction pH. Gel-forming ability was found the highest for pH 3.5 extracted protein.
Language
English
DOI
doi:10.7939/R3FP8T
Rights
License granted by Yuliya Hrynets (hrynets@ualberta.ca) on 2010-09-30T23:11:53Z (GMT): Permission is hereby granted to the University of Alberta Libraries to reproduce single copies of this thesis and to lend or sell such copies for private, scholarly or scientific research purposes only. Where the thesis is converted to, or otherwise made available in digital form, the University of Alberta will advise potential users of the thesis of the above terms. The author reserves all other publication and other rights in association with the copyright in the thesis, and except as herein provided, neither the thesis nor any substantial portion thereof may be printed or otherwise reproduced in any material form whatsoever without the author's prior written permission.
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