Physicochemical Characterization of a Heat Treated Calcium Alginate Dry Film Prepared with Chicken Stock

Abstract

Solid sodium alginate was dissolved into chicken stock in order to give a final alginate concentration of 0.9 percent (w/v). Calcium ions present in chicken stock were enough to induce ionic gelation. After drying, Fourier transform infrared spectroscopy, thickness and mechanical properties of films obtained were determined. Calcium alginate-chicken stock films were heated at 130 °C for different times between 0 and 15 min. Mechanical and optical studies, differential scanning calorimetry, visual aspect and scanning electron microscopy were carried out to describe physicochemical properties of heat treated films. Heating developed a maroon ochre color and increased the brittleness (crispness) of the films related to the intensity of the treatment. Differential scanning thermometry and study on appearance of the films suggested that Maillard reactions may be responsible for the observed changes. Maillard reactions mainly occurred between reducing sugar monomers and free amino groups of gelatin peptides present in the chicken stock, and between alginate and gelatin peptides to a lesser extent. In addition, the plasticizing effect of fat added with chicken stock was also studied. These studies suggest a potential use of heat treated chicken stock films as a substitute of roasted chicken skin.

Textural, mechanical, and microstructural properties of restructured pimiento alginate‐guar gels

“…As it can be seen in Figure , FTIR spectrum of alginate gels showed a pronounced peak at 3450 cm −1 revealing the OH stretching vibrations and asymmetric COO − and symmetric COO − stretching peaks at 1600 and 1,403 cm −1 , respectively. These characteristics peaks of alginate gels have also found in similar works (Baez et al, ; Campanone, Bruno, & Martino, ; Soazo et al, ). However, guar gum and alginate IR spectra had similar patterns in the range from 1,200 cm −1 to 4,000 cm −1 , the spectra were quite different for 400 to 1,200 cm −1 .…”

“…Owning to the 3‐D molecular cross‐linked network, alginate gels preserve huge amount of water in the structure, displaying high mechanical rigidity (Roopa & Bhattacharya, ). Because of the cold setting of alginate gels and their stability to heat treatment, they achieved interesting applications in varying products such as baking creams (Smidsrød & Draget, ), edible coatings (Albert & Mittal, ; Albert, Salvador, & Fiszman, ), and chicken nuggets (Baez et al, ).…”

“…of alginate gels and their stability to heat treatment, they achieved interesting applications in varying products such as baking creams (Smidsrød & Draget, 2004), edible coatings (Albert & Mittal, 2002;Albert, Salvador, & Fiszman, 2012), and chicken nuggets (Baez et al, 2017).…”

Sensory analysis of heated sodium alginate film flavored with chicken stock

“…objectives, an alternative for roasted chicken skin was proposed in the research carried out by Báez et al 5 In this work, a heat treated calcium alginate dry film prepared with chicken stock was developed. This film presented similar characteristics to roasted chicken skin when it was heated.…”

“…This is the basis for the preparation of healthier alternatives to the traditional roasted skin through reduction unhealthy components, such as fat (including cholesterol) and carcinogenic compounds, without loss of overall flavor intensity. 5 However, sensory studies are needed before the product can be recommended.…”