Propriedades funcionais de material colagenoso de pés de frango / Functional properties of collagenous material from chicken feet
Arch. latinoam. nutr
;
52(3): 289-293, Sept. 2002.
Article
in Portuguese
| LILACS
| ID: lil-334506
RESUMO
Collagenous material was obtained from chicken feet skins and tendons, defatted with ethylic ether and treated with 0.05 M and 0.6 M NaCl solutions. Part of the material was dried at 35 degrees C in a forced air convection oven and another was freeze-dried. The air dried material had 77.2 g/100 g of collagen and the freeze-dried material 76.7 g/100 g. Both dehydrated materials showed the same behaviour for gel formation and cold water holding capacity. The material air dried had higher emulsifying capacity than the freeze-dried one. The collagen of freeze-dried material had higher solubility in 0.5 M acetic acid and water at 70 degrees C than air dried material. Gel strength, emulsion stability and water holding capacity at 60 degrees C were higher for freeze-dried material. The results indicate the potential use of these materials as functional ingredients in meat products.
Full text:
Available
Index:
LILACS (Americas)
Main subject:
Chickens
/
Collagen
/
Foot
Limits:
Animals
Language:
Portuguese
Journal:
Arch. latinoam. nutr
Journal subject:
Bioqu¡mica
/
EducaÆo Alimentar e Nutricional
/
Fenmenos Fisiol¢gicos da NutriÆo
/
Microbiologia de Alimentos
/
NUTRICAO
Year:
2002
Type:
Article
Affiliation country:
Brazil
Institution/Affiliation country:
Universidade Estadual de Londrina/BR
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