Mechanically separated turkey meat (MSTM) is one of the cheapest sources of protein; however its use for production of further-processed poultry products is limited due to undesirable composition. pH-shifting extraction was applied to overcome the problems associated with MSTM. In the first study the effect of acid pH-shifting extraction with the aid of citric acid and calcium ions on lipids and heme pigments removal from MSTM was investigated. The maximum removal of total, neutral and polar lipids was achieved with addition of 4, 6 and 2 mmol/L of citric acid, respectively. Addition of 6 or 8 mmol/L of citric acid was the most efficient for total heme pigments removal. In the second and third studies chemical, functional and rheological properties of proteins isolated from MSTM were investigated as influenced by different (2.5, 3.5, 10.5 and 11.5) extraction pH. Gel-forming ability was found the highest for pH 3.5 extracted protein. / Food Science and Technology
| Identifer | oai:union.ndltd.org:LACETR/oai:collectionscanada.gc.ca:AEU.10048/1580 |
| Date | 11 1900 |
| Creators | Hrynets, Yuliya |
| Contributors | Dr. Mirko Betti (Agricultural, Food and Nutritional Science), Dr. Andreas Schieber (Agricultural, Food and Nutritional Science), Dr. Jonathan M. Curtis (Agricultural, Food and Nutritional Science), Dr. Ellen Goddard (Rural Economy) |
| Source Sets | Library and Archives Canada ETDs Repository / Centre d'archives des thèses électroniques de Bibliothèque et Archives Canada |
| Language | English |
| Detected Language | English |
| Type | Thesis |
| Format | 1276846 bytes, application/pdf |
| Relation | Hrynets, Yuliya (2010). http://onlinelibrary.wiley.com/doi/10.1111/j.1750-3841.2010.01736.x/pdf |
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