ERA

Download the full-sized PDF of Physiochemical and Rheological Properties of Alkaline Isolated Poultry ProteinsDownload the full-sized PDF

Analytics

Share

Permanent link (DOI): https://doi.org/10.7939/R3395S

Download

Export to: EndNote  |  Zotero  |  Mendeley

Communities

This file is in the following communities:

Graduate Studies and Research, Faculty of

Collections

This file is in the following collections:

Theses and Dissertations

Physiochemical and Rheological Properties of Alkaline Isolated Poultry Proteins Open Access

Descriptions

Other title
Subject/Keyword
composition
Texture
Alkaline Isolated Poultry Proteins
TBARs
Chicken dark meat
water holding capacity
cryoprotectant
Rheology
color
Type of item
Thesis
Degree grantor
University of Alberta
Author or creator
Moayedi Mamaghani , Vida
Supervisor and department
Dr. Mirko Betti (Agricultural, Food and Nutritional Science)
Examining committee member and department
Dr. Wendy Wismer (Agricultural, Food and Nutritional Science)
Dr. Jianping Wu (Agricultural, Food and Nutritional Science)
Dr. Mirko Betti (Agricultural, Food and Nutritional Science)
Dr. Ellen Goddard (Rural Economy)
Department
Department of Agricultural, Food, and Nutritional Science
Specialization

Date accepted
2010-04-12T16:19:07Z
Graduation date
2010-06
Degree
Master of Science
Degree level
Master's
Abstract
Chicken dark meat has been considered as a major underutilized commodity due to the increasing demand for further processed breast meat products. Alkali aided protein extraction is an option to increase the utilization of chicken dark meat. First, the effect of pH (10.5-12.0) on alkaline extraction of chicken dark meat has been studied, and protein yield, composition, color, and TBARs of the extracted meat have been determined. Second, textural and rheological properties and water holding capacity (WHC) of alkali extracted chicken dark meat have been evaluated. The highest protein yield (94.2%) was obtained at pH 12.0. Lipid content of the extracted meat decreased by 50% compared to chicken dark meat. WHC, hardness and chewiness of extracted meat were greater at higher pH. The gel from recovered meat with added cryoprotectants showed more stability. This process may offer the possibility to use the underutilized poultry resources for preparation of functional foods.
Language
English
DOI
doi:10.7939/R3395S
Rights
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 these terms. The author reserves all other publication and other rights in association with the copyright in the thesis and, except as herein before 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.
Citation for previous publication

File Details

Date Uploaded
Date Modified
2014-04-29T17:26:04.080+00:00
Audit Status
Audits have not yet been run on this file.
Characterization
File format: pdf (Portable Document Format)
Mime type: application/pdf
File size: 754709
Last modified: 2015:10:12 11:02:59-06:00
Filename: Moayedi Mamaghani_ Vida_Spring 2010.pdf
Original checksum: 2bb1e9c13ce95ab5011308ba34650ecb
Well formed: false
Valid: false
Status message: Invalid page tree node offset=537564
Status message: Unexpected error in findFonts java.lang.ClassCastException: edu.harvard.hul.ois.jhove.module.pdf.PdfSimpleObject cannot be cast to edu.harvard.hul.ois.jhove.module.pdf.PdfDictionary offset=2519
Status message: Invalid Annotation list offset=666356
Status message: Invalid outline dictionary item offset=676021
Activity of users you follow
User Activity Date