Alkali-aided protein extraction from chicken dark meat: Chemical and functional properties of recovered proteins

Omana, Dileep A.; Xu, Yan; Moayedi, V.; Betti, Mirko

doi:10.1016/j.procbio.2009.10.010

Cited by 52 publications

(32 citation statements)

References 25 publications

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“…The results confirmed the decreasing solubility with increasing pH from 11.5 to 12.0. This is in agreement with Omana et al [18], who reported the same trend for reduction in solubility from pH 10.5 to 12.0 for the chicken dark meat. This finding further indicated that poultry meat proteins are likely to behave differently when exposed to the extreme alkaline conditions compared to fish muscle proteins.…”

Section: Protein Solubilitysupporting

confidence: 93%

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Comparative study on the effect of acid- and alkaline-aided extractions on mechanically separated turkey meat (MSTM): Chemical characteristics of recovered proteins

Hrynets

Omana

et al. 2011

Process Biochemistry

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Section: Protein Solubilitysupporting

confidence: 93%

“…Protein recovery of acid-and alkaline-aided treatments was determined according to the method described by Omana et al [18]. The recovery yield was expressed as a difference in total protein content of isolates (after isoelectric precipitation or final) and raw MSTM.…”

Section: Total Protein Content and Recovery Yieldmentioning

confidence: 99%

Comparative study on the effect of acid- and alkaline-aided extractions on mechanically separated turkey meat (MSTM): Chemical characteristics of recovered proteins

Hrynets

Omana

et al. 2011

Process Biochemistry

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“…This analysis is based on the principle of formation of protein hydrazones during the reaction between carbonyl groups and 2,4-dinitro-phenylhydrazine (DNPH). Extraction of proteins was carried out as per the protocol for total protein solubility described in Omana, Xu, Moayedi, and Betti (2010). Briefly, the protein was extracted in phosphate buffer containing potassium iodide.…”

Section: Protein Carbonyl Contentmentioning

confidence: 99%

Effect of different ingredients on color and oxidative characteristics of high pressure processed chicken breast meat with special emphasis on use of β-glucan as a partial salt replacer

Omana

Plastow

Betti

2011

Innovative Food Science & Emerging Technologies

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“…An earlier study in our group revealed that the yield of the protein extraction was significantly increased as the pH of extraction increased (Omana et al, 2010b). The highest recovery of proteins (94.2%) was obtained at a pH of 12.0.…”

Section: Protein Contentmentioning

confidence: 70%

“…Alkaline pH treatments ranging from 10.5 to 12.0 were chosen for protein extraction according to the preliminary studies to determine the effect of pH on protein solubility (Omana et al, 2010b). In that study, the protein solubility of chicken dark meat was measured in pH ranging from 1.5 to 12.0, and the highest value for protein solubility was determined at the extremes of pH in both acidic and alkaline ranges.…”

Section: Protein Contentmentioning

confidence: 99%

Alkali-aided protein extraction of chicken dark meat: Composition and stability to lipid oxidation of the recovered proteins

et al. 2010

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Chicken dark meat has been considered as a major underused commodity due to the increasing demand for further-processed breast meat products. One option to increase the utilization of chicken dark meat is to extract myofibrillar proteins and separate them from fat and pigments to enhance their application for the preparation of further-processed meat products. The objective of the current study was to determine the effect of pH, in the range of 10.5 to 12.0, on the alkaline solubilization process of chicken dark meat. Aspects studied were the effect of the alkali-aided process on protein content, lipid composition, lipid oxidation, and color characteristics of the extracted meat. Each experiment and each assay were done at least in triplicate. Lipid content of the extracted meat showed a 50% reduction compared with the chicken dark meat. Neutral lipids were reduced by 61.51%, whereas polar lipids were not affected by the alkali treatments. There was a higher amount of TBA reactive substances observed in the extracted meat compared with chicken dark meat, indicating that extracted meat was more susceptible to oxidation. Long-chain polyunsaturated fatty acids (22:4n-6, 20:3n-3, 20:5n-3, 22:5n-3, and 22:6n-3), which were detected only in the polar lipids, were responsible for increasing lipid oxidation susceptibility of extracted meat compared with chicken dark meat. Alkali-aided extraction of chicken dark meat lightened the color of the meat. The redness, yellowness, and total heme pigments in extracted meat significantly decreased by 83, 11, and 53%, respectively, compared with chicken dark meat. Even though this process did not remove polar lipids, based on our early findings, the extracted meat had considerable physicochemical and textural properties for product preparation compared with those of raw dark meat. Hence, alkali recovery of protein can be considered a potentially useful method to increase the utilization of dark chicken meat.

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Alkali-aided protein extraction from chicken dark meat: Chemical and functional properties of recovered proteins

Cited by 52 publications

References 25 publications

Comparative study on the effect of acid- and alkaline-aided extractions on mechanically separated turkey meat (MSTM): Chemical characteristics of recovered proteins

Comparative study on the effect of acid- and alkaline-aided extractions on mechanically separated turkey meat (MSTM): Chemical characteristics of recovered proteins

Effect of different ingredients on color and oxidative characteristics of high pressure processed chicken breast meat with special emphasis on use of β-glucan as a partial salt replacer

Alkali-aided protein extraction of chicken dark meat: Composition and stability to lipid oxidation of the recovered proteins

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