Physicochemical characterization of a heat treated calcium alginate dry film prepared with chicken stock

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dc.citation.titleJournal of Food Sciencees
dc.citation.volume82(4)es
dc.contributor.otherThe chicken stock used in this work was prepared by Chef Damian Delorenzi.
dc.creatorBáez, Germán David
dc.creatorPiccirilli, Gisela Noemí
dc.creatorBallerini, Griselda A.
dc.creatorFrattini, Agustín
dc.creatorBusti, Pablo Andrés
dc.creatorVerdini, Roxana Andrea
dc.creatorDelorenzi, Néstor Jorge
dc.date.accessioned2019-04-23T14:47:12Z
dc.date.available2019-04-23T14:47:12Z
dc.date.issued2017-02-20
dc.descriptionSolid 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.es
dc.description.filFil: Báez, Germán D. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Deptartamento de Tecnología. Área Tecnología de los Alimentos; Argentina.es
dc.description.filFil: Báez, Germán David. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina.es
dc.description.filFil: Piccirilli, Gisela Noemí. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Deptartamento de Ciencias de los Alimentos y del Medio Ambiente. Área Bromatología y Nutrición; Argentina.es
dc.description.filFil: Piccirilli, Gisela Noemí. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Química Rosario (IQUIR-CONICET); Argentina.es
dc.description.filFil: Ballerini, Griselda A. Universidad Tecnológica Nacional. Facultad Regional Rosario. Centro de Investigaciones y Desarrollo en Tecnología de los Alimentos; Argentina.es
dc.description.filFil: Frattini, Agustín. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Deptartamento de Química-Física. Área Física; Argentina.es
dc.description.filFil: Busti, Pablo Andrés. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Deptartamento de Tecnología. Área Tecnología de los Alimentos; Argentina.es
dc.description.filFil: Verdini, Roxana Andrea. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Química Rosario (IQUIR-CONICET); Argentina.es
dc.description.filFil: Delorenzi, Néstor Jorge. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Deptartamento de Tecnología. Área Tecnología de los Alimentos; Argentina.es
dc.formatapplication/pdf
dc.format.extent945-951es
dc.identifier.issn0022-1147es
dc.identifier.urihttp://hdl.handle.net/2133/14425
dc.language.isoenges
dc.publisherWileyes
dc.relation.publisherversionhttps://onlinelibrary.wiley.com/doi/full/10.1111/1750-3841.13658es
dc.relation.publisherversionhttp://dx.doi.org/10.1111/1750-3841.13658es
dc.rightsopenAccesses
dc.rights.holderUniversidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas.es
dc.rights.holderWileyes
dc.rights.holderInstitute of Food Technologistses
dc.rights.holderBáez, Germán Davides
dc.rights.holderPiccirilli, Gisela Noemíes
dc.rights.holderBallerini, Griselda A.es
dc.rights.holderFrattini, Agustínes
dc.rights.holderBusti, Pablo Andréses
dc.rights.holderVerdini, Roxana Andreaes
dc.rights.holderDelorenzi, Néstor Jorgees
dc.rights.textAtribución-NoComercial-SinDerivadas 4.0 Internacional (CC BY-NC-ND 4.0)es
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/deed.es*
dc.subjectCalcium alginatees
dc.subjectChicken stockes
dc.subjectEdible filmes
dc.subjectHeat treatmentes
dc.subjectPhysicochemical characterizationes
dc.titlePhysicochemical characterization of a heat treated calcium alginate dry film prepared with chicken stockes
dc.typearticle
dc.typeartículo
dc.typepublishedVersion
dc.type.collectionarticulo
dc.type.versionpublishedVersiones

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