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Benjakul, Soottawat
- Use of Epoxidized Natural Rubber (ENR) for Property Improvement of Gelatin Film
Authors
1 Department of Material Product Technology, Faculty of Agro–Industry, Prince of Songkla University, 15 Kanchanawanish Road, Hat Yai, Songkhla – 90112, TH
2 Department of Food Technology, Faculty of Agro–Industry, Prince of Songkla University, 15 Kanchanawanish Road, Hat Yai, Songkhla – 90112, TH
Source
Indian Journal of Science and Technology, Vol 8, No 36 (2015), Pagination:Abstract
Epoxidized Natural Rubber (ENR) was incorporated into bovine gelatin film for enhancing flexibility, water–vapor barrier and water resistance of gelatin film. The impact of gelatin/ENR (G/ENR) ratios (10/0, 8/2, 6/4, 5/5 and 0/10) and ENR types (i.e. ENR–10, ENR–25 and ENR–50 containing epoxy content of 12, 28 and 57 %mol, respectively) on properties of films from bovine gelatin was investigated. As epoxy content and level of ENR increased, the films had decreased tensile strength (TS) and transparency but increased Elongation At Break (EAB) and yellowness (b*–value) (p<0.05). Water–Vapor Permeability (WVP) of gelatin–based films decreased with ENR addition (p<0.05). Incorporation of ENR–25 at the G/ENR ratio of 6/4 rendered the blend film with the increases in EAB (or flexibility) and water–vapor barrier property by approximately 1.8 and 1.3 times, respectively, compared to those of the gelatin film. The improved properties of G/ENR blend films were most likely due to the compatibility between gelatin and ENR associated with their chemical interactions, as evidenced by SEM and FTIR results.
Keywords
Biodegradable Blend Film, Epoxidized Natural Rubber (ENR), Gelatin- Haemoglobin-Mediated Lipid Oxidation in Washed Chicken Mince
Authors
1 Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla - 90112, TH
2 Department of Food Science, Faculty of Food and Agriculture, UAE University, Al-Ain, AE
Source
Indian Journal of Science and Technology, Vol 9, No 2 (2016), Pagination:Abstract
Background/Objectives: Loss in quality of chicken meat caused by lipid oxidation mediated by haemoglobin can lead to the rejection. The study aimed to study lipid oxidation and colour of washed chicken as affected by different haemoglobins. Methods/Statistical Analysis: Different forms of haemoglobin from chicken blood including Oxyhaemoglobin (OxyHb) and Methaemoglobin (MetHb) were prepared and added into washed chicken mince to obtain the final concentration of 8 μmole Hb/kg washed mince. Lipid oxidation products, volatile compounds and color in chicken mince samples were monitored during 8 days of the refrigerated storage. Findings: Washed chicken mince added with oxyHb and metHb contained the higher Peroxide Value (PV) and Thiobarbituric Acid-Reactive Substances (TBARS), compared with the control (P<0.05). Oxy-form was more pro-oxidative than met-form as evidenced by the higher PV and TBARS (P<0.05). Volatile lipid oxidation compounds, especially hexanal, were formed at higher rate in the sample added with oxyHb, compared with the control and that added with MetHb. At day 0 of storage, the sample added with oxyHb showed the higher a*-value but lower L* and b* value when compared with the control sample. The decrease in a* value was more pronounced in the sample containing oxyHb at day 8 of refrigerated storage. Thus, lipid oxidation and colour of chicken mince were more likely governed by the form of haemoglobin. Applications/Improvements: Bleeding should be carried out effectively during slaughtering process to prevent the lipid oxidation and discoloration of chicken meat.Keywords
Chicken Mince, Haemoglobin, Lipid Oxidation- Influence of High Pressure Homogenisation on Stability of Emulsions Containing Skipjack Roe Protein Hydrolysate
Authors
1 Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla – 90112, TH
2 National Center for Genetic Engineering and Biotechnology, National Science and Technology Development Agency, 113 Phaholyothin Rd., Klong 1, Klong Luang, Pathumthani – 12120, TH