Effect of isoelectric solubilization/precipitation and titanium dioxide on whitening and texture of proteins recovered from dark chicken-meat processing by-products

A review: Protein isolates recovered by isoelectric solubilization/precipitation processing from muscle food by-products as a component of nutraceutical foods

“…Tahergorabi, Sivanandan (2012c) demonstrated that functional protein isolate can be recovered from skin-on bone-in chicken drumstick (i.e., model dark chicken-meat processing by-products) with ISP. The ISP-recovered chicken protein isolate formed good quality gels with color and texture similar to chicken breast meat gels (control) (Tahergorabi, Beamer, Matak, & Jaczynski, 2011a). In a subsequent study, Tahergorabi, Sivanandan, Beamer, Matak, & Jaczynski (2012d) attempted to use the ISP chicken isolate to develop a nutraceutical food product with added cardiovascular benefits that would resemble respective product made from boneless skinless chicken breast meat, but without the added benefits.…”

Chemical properties of surimi seafood nutrified with ω-3 rich oils

“…Torsion test of heat-set surimi gels was performed according to Tahergorabi, Beamer, Matak, and Jaczynski (2011). At least seven hour-glass cylindrical gels per treatment were glued to plastic discs and subjected to torsional shear using a Hamman Gelometer (Gel Consultant, Raleigh, NC) set at 2.5 rpm.…”

Plackett-Burman Experimental Design for Investigating the Effect of Porcine Plasma Protein, Trehalose and Bovine Meat Protein Isolate on Cook Yield and Texture of Minced Bovine Meat

“…The pH-shift method has been extensively applied to various fish-species and fish processing byproducts (Nolsoe & Undeland, 2009). However, there is little literature data on protein isolates from other type of muscles such as chicken (Tahergorabi et al, 2011;Tahergorabi et al, 2012b), turkey (Liang & Hultin, 2003) and especially beef muscle used as an enhancer in meat products.…”