Physicochemical Characterization of a Heat Treated Calcium Alginate Dry Film Prepared with Chicken Stock.
J Food Sci
; 82(4): 945-951, 2017 Apr.
Article
em En
| MEDLINE
| ID: mdl-28218965
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.
Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Produtos Avícolas
/
Alginatos
/
Manipulação de Alimentos
Limite:
Animals
Idioma:
En
Revista:
J Food Sci
Ano de publicação:
2017
Tipo de documento:
Article
País de afiliação:
Argentina
País de publicação:
Estados Unidos