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The effects of cooling rate, holding temperature, pH and polysaccharide concentration on gelation characteristics of gelatin and gelatin-polysaccharide mixtures were investigated using a mechanical rheometer which monitored the evolution of G' and G''. At low holding temperatures of 0 and 4 o C, elastic gelatin gels were formed whereas a higher holding temperature of 10 o C produced...
Mechanically deboned turkey residue (MDTR) is a turkey processing waste with a high collagen content. The objectives of this investigation were to produce gelatinous protein extracts from MDTR by heating at 55, 70 and 85°C following an acid pre-treatment method and then to characterize them using physicochemical methods. The three extractions recovered 15 5% of total MDTR proteins and reduced the...
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