Kalantarmahdavi Mahboubeh, Salari Amir, Pasdar Zahra, Amiryousefi Mohamad Reza
Department of Food Hygiene and Aquaculture Faculty of Veterinary Medicine Ferdowsi University of Mashhad (FUM) Mashhad Iran.
School of medicine, medical science and nutrition University of Aberdeen Aberdeen UK.
Food Sci Nutr. 2022 Jan 20;10(11):3562-3573. doi: 10.1002/fsn3.2740. eCollection 2022 Nov.
In this study, the edible films from chicken feet (CF), ovine muscle fascia (MF), and bovine bone gelatin (Gel) were prepared and their characteristics were analyzed, and we also evaluated the sensory quality of raw and cooked hamburgers using the edible films. The quantities of the CF and MF hyaluronic acid were evaluated using colorimetry and spectrophotometry. The CF, MF, and Gel films were prepared by solvent casting method. Results indicated that the concentration of hyaluronic acid in CF (124.11 ppm) was greater than MF (101.11 ppm). The antioxidative property of the CF film (18.47%) was greater than the Gel (1.88%) and MF (Undetectable) film. The CF film was more resistant to water vapor permeability (2.75 × 10 g/m.s.pa) than the MF (1.57 × 10 g/m.s.pa) and Gel (1.5 × 10 g/m.s.pa) films. The Gel film had more appropriate mechanical properties than CF and MF films. The films kept burgers patties independent from one another and prevented them from sticking and freezing together. MF and CF films were able to promote the organoleptic properties of raw and cooked hamburgers in taste and texture.
在本研究中，制备了来自鸡爪（CF）、羊肌筋膜（MF）和牛骨明胶（Gel）的可食用薄膜，并对其特性进行了分析，我们还评估了使用这些可食用薄膜的生熟汉堡的感官品质。使用比色法和分光光度法评估CF和MF中透明质酸的含量。CF、MF和Gel薄膜采用溶液浇铸法制备。结果表明，CF中透明质酸的浓度（124.11 ppm）高于MF（101.11 ppm）。CF薄膜的抗氧化性能（18.47%）高于Gel（1.88%）和MF（未检测到）薄膜。CF薄膜比MF（1.57×10 g/m·s·Pa）和Gel（1.5×10 g/m·s·Pa）薄膜更耐水蒸气透过性（2.75×10 g/m·s·Pa）。Gel薄膜比CF和MF薄膜具有更合适的机械性能。这些薄膜使汉堡肉饼彼此独立，防止它们粘连和冻结在一起。MF和CF薄膜能够提升生熟汉堡在味道和口感方面的感官特性。
