Functional properties of collagenous material from chicken feet
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...
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| Veröffentlicht in: | Archivos latinoamericanos de nutrición 2002-09, Vol.52 (3), p.289-293 |
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| container_title | Archivos latinoamericanos de nutrición |
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| creator | Alves, Sandra Geres Tavares Prudencio-Ferreira, Sandra Helena |
| description | 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. |
| format | Article |
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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.</description><identifier>ISSN: 0004-0622</identifier><identifier>PMID: 12448344</identifier><language>por ; spa</language><publisher>Venezuela</publisher><subject>Animals ; Chickens ; Collagen - chemistry ; Foot ; Skin - chemistry ; Solubility ; Tendons - chemistry</subject><ispartof>Archivos latinoamericanos de nutrición, 2002-09, Vol.52 (3), p.289-293</ispartof><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/12448344$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Alves, Sandra Geres Tavares</creatorcontrib><creatorcontrib>Prudencio-Ferreira, Sandra Helena</creatorcontrib><title>Functional properties of collagenous material from chicken feet</title><title>Archivos latinoamericanos de nutrición</title><addtitle>Arch Latinoam Nutr</addtitle><description>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.</description><subject>Animals</subject><subject>Chickens</subject><subject>Collagen - chemistry</subject><subject>Foot</subject><subject>Skin - chemistry</subject><subject>Solubility</subject><subject>Tendons - chemistry</subject><issn>0004-0622</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2002</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNo1j71OwzAURj2AaCm8AsrEFsl_N7YnhCoKSJVYYI4c5xoMSRxsZ-DtiUSZvuXo0zlnZEsplTVtON-Qy5w_KeXSaH1BNoxLqYWUW3J3WCZXQpzsUM0pzphKwFxFX7k4DPYdp7jkarQFU1gRn-JYuY_gvnCqPGK5IufeDhmvT7sjb4eH1_1TfXx5fN7fH-uZCVNq43oqDFPag7TOUwHKSAYCwGpHNaDsGs46JaEBDx3rjULFqAGQGhxYsSO3f7-r5PeCubRjyA5XxQlXw1ZxxZlgfAVvTuDSjdi3cwqjTT_tf7L4BRhlUFg</recordid><startdate>200209</startdate><enddate>200209</enddate><creator>Alves, Sandra Geres Tavares</creator><creator>Prudencio-Ferreira, Sandra Helena</creator><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>7X8</scope></search><sort><creationdate>200209</creationdate><title>Functional properties of collagenous material from chicken feet</title><author>Alves, Sandra Geres Tavares ; Prudencio-Ferreira, Sandra Helena</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-p139t-9cd039178f54acf03579415355a8c085e4b621b74565f5b1d97e710955485c5a3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>por ; spa</language><creationdate>2002</creationdate><topic>Animals</topic><topic>Chickens</topic><topic>Collagen - chemistry</topic><topic>Foot</topic><topic>Skin - chemistry</topic><topic>Solubility</topic><topic>Tendons - chemistry</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Alves, Sandra Geres Tavares</creatorcontrib><creatorcontrib>Prudencio-Ferreira, Sandra Helena</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>MEDLINE - Academic</collection><jtitle>Archivos latinoamericanos de nutrición</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Alves, Sandra Geres Tavares</au><au>Prudencio-Ferreira, Sandra Helena</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Functional properties of collagenous material from chicken feet</atitle><jtitle>Archivos latinoamericanos de nutrición</jtitle><addtitle>Arch Latinoam Nutr</addtitle><date>2002-09</date><risdate>2002</risdate><volume>52</volume><issue>3</issue><spage>289</spage><epage>293</epage><pages>289-293</pages><issn>0004-0622</issn><abstract>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.</abstract><cop>Venezuela</cop><pmid>12448344</pmid><tpages>5</tpages></addata></record> |
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| ispartof | Archivos latinoamericanos de nutrición, 2002-09, Vol.52 (3), p.289-293 |
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| source | MEDLINE; Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals; Alma/SFX Local Collection |
| subjects | Animals Chickens Collagen - chemistry Foot Skin - chemistry Solubility Tendons - chemistry |
| title | Functional properties of collagenous material from chicken feet |
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