Alkali-aided protein extraction from chicken dark meat: Textural properties and color characteristics of recovered proteins

Abstract

Textural properties, water-holding capacity, and color characteristics of alkali-extracted chicken dark meat have been studied. Alkali extraction was carried out at 4 different pH values (10.5, 11.0, 11.5, and 12.0). At higher pH of extraction, cooking loss and water loss were found to be significantly decreased (P < 0.05). The lightness (L* value) of the recovered samples treated at higher pH was found to be significantly lower (P < 0.05). Whiteness of uncooked samples also decreased significantly at higher extraction pH values. Protein samples extracted at higher pH values were found to be harder, and the maximum (4,956 g of force) value was shown by samples prepared at pH 11.5. Chewiness values were significantly increased (P < 0.05) for protein samples extracted at pH values of 11.5 and 12.0. Dynamic viscoelastic behavior of samples was assessed in the temperature range of 7 to 100 degrees C. The dynamic viscoelastic behavior of raw chicken dark meat as revealed by storage modulus indicated considerable gel-forming ability. The maximum storage modulus (G') value of 439 kPa was measured at 66.7 degrees C. Storage modulus was found to decrease for the recovered protein samples and be lowest at higher pH values. However, the recovered protein samples did show substantial gel-forming ability when stored with cryoprotectants. Tan delta values denoted 2 clear transitions for raw dark meat; however, only 1 major transition at 50.1 degrees C was evident for pH-treated samples, probably reflecting the loss of collagen in processing. In conclusion, this process of protein recovery may offer the possibility to use the underused poultry resources for preparation of functional foods.

Application of high pressure processing to improve the functional properties of pale, soft, and exudative (PSE)-like turkey meat

“…Texture profile analysis (TPA) was carried out using a texture profile analyzer (TA-XT Express, Stable Micro Systems, Ltd., Surrey, England) under TPA test mode, by the method of Omana et al (2010). Samples were prepared as described in the Materials and methods section on cooking of samples.…”

“…The water holding capacity (WHC) of the samples as measured by expressible moisture (EM) was determined according to the method as described by Omana, Moayedi, Xu, and Betti (2010). Raw and cooked samples (300 mg) were placed on a pre-weighed Whatman No.…”

“…Dynamic viscoelastic behavior (DVB) of raw meat samples was carried out by the method of Omana et al (2010) with modifications using a Physica MCR Rheometer (Anton Paar GmbH, Virginia, USA) equipped with a 2.5 cm parallel plate measuring geometry, in the temperature range of 7°C to 80°C (heating) and 80°C to 7°C (cooling), under oscillatory mode. The gap between the measuring geometry and the peltier plate was adjusted to 1000 μm.…”

A comparative study of chemical composition, color, and thermal gelling properties of normal and PSE-like chicken breast meat

“…Dynamic rheological measurements of meat batters were carried out using a Rheometer (Anton Paar, Physica MCR 301, Austria) under oscillatory mode, equipped with a 2.5-cm parallel plate measuring geometry, according to the procedure described in Omana, Moayedi, Xu, and Betti (2010) with slight modifications. Rheological measurements were conducted within the linear range, at a strain of 0.5% and a constant frequency of 0.1 Hz.…”

Potential Production of Healthier Protein Isolate from Broiler Meat using Modified Acid-Aided pH Shift Process

“…This technology efficiently recovers functional and nutritious protein isolates from muscle foods including fish, poultry and their byproducts (Matak et al 2015;Moayedi et al 2010;Omana et al 2010;Hrynets et al 2011;Tahergorabi et al 2011) and has been used to eliminate toxic compounds and off-odour substances contaminated in fish (Marmon et al 2009;Yanpakdee et al 2012). The extraction mechanism of the two processes is to solubilise the muscle proteins at low and high pH to separate soluble proteins, bone, skin, connective tissue, cellular membranes and neutral storage lipids through centrifugation.…”