This study aims to compare low-fat chicken mortadella made with whole muscle (WCM) and mechanically deboned meat (MDCM) that were enriched flaxseed oil thyme oil. Four types manufactured: 100% WCM (T1), MDCM (T2), + 2% 0.15% (T3), (T4). Mortadella samples investigated for proximate composition, thiobarbituric acid (TBA) value, pH, fatty profile, color, sensory evaluation. Proximate composition ...

In this study, effect of transglutaminase (TGase) addition on physical, water barrier, optical and mechanical properties of mechanically deboned chicken meat protein (MDCM-P) films was investigated. When TGase was added to the films, the thickness increased, but the solubility decreased. Films treated with TGase exhibited higher water vapor permeability than control film (p<0.05). When TGase co...

This study aimed to utilize enzymatic treatment and pressurized hot water extraction (PHWE) recover soluble food-grade protein collagen peptides from mechanically deboned chicken meat (MDCM), a side-stream the industry. Food-grade enzyme blends Ermitase 1 2 were used fractionate into fat, protein, solids. Response surface methodology was utilized optimize treatments maximize yield. At optimum c...

The purpose of this study was to evaluate the antioxidative activities of Crab meat analogue prepared with protein hydrolysates obtained from mechanically deboned chicken meat (MDCM) from spent laying hens. 2,2-diphenyl-1-picrylhydrazyl hydrate (DPPH) radical-scavenging activity was increased by adding MDCM hydrolysates during storage, and activity correlated with the concentration of DPPH adde...