Physiochemical and Rheological Properties of Alkaline Isolated Poultry Proteins

• Author / Creator

  Moayedi Mamaghani , Vida

• 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.

• Subjects / Keywords

  • Rheology
  • Colors
  • Water holding capacity
  • Texture
  • Chicken dark meat
  • Composition
  • Alkaline Isolated Poultry Proteins
  • Cryoprotectant
  • TBARs

• Graduation date

  Spring 2010

• Type of Item

  Thesis

• Degree

  Master of Science

• DOI

  https://doi.org/10.7939/R3395S

• License

  This thesis is made available by the University of Alberta Libraries with permission of the copyright owner solely for non-commercial purposes. This thesis, or any portion thereof, may not otherwise be copied or reproduced without the written consent of the copyright owner, except to the extent permitted by Canadian copyright law.