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

Solid 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...

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Detalles Bibliográficos
Autores principales: Báez, Germán David, Piccirilli, Gisela Noemí, Ballerini, Griselda A., Frattini, Agustín, Busti, Pablo Andrés, Verdini, Roxana Andrea, Delorenzi, Néstor Jorge
Otros Autores: The chicken stock used in this work was prepared by Chef Damian Delorenzi.
Formato: article artículo publishedVersion
Lenguaje:Inglés
Publicado: Wiley 2019
Materias:
Calcium alginate
Chicken stock
Edible film
Heat treatment
Physicochemical characterization
Acceso en línea:http://hdl.handle.net/2133/14425
http://hdl.handle.net/2133/14425
Aporte de:
Repositorio Hipermedial de la Universidad Nacional de Rosario (UNR) de Universidad Nacional de Rosario
id I15-R121-2133-14425
record_format dspace
institution Universidad Nacional de Rosario
institution_str I-15
repository_str R-121
collection Repositorio Hipermedial de la Universidad Nacional de Rosario (UNR)
language Inglés
orig_language_str_mv eng
topic Calcium alginate
Chicken stock
Edible film
Heat treatment
Physicochemical characterization
spellingShingle Calcium alginate
Chicken stock
Edible film
Heat treatment
Physicochemical characterization
Báez, Germán David
Piccirilli, Gisela Noemí
Ballerini, Griselda A.
Frattini, Agustín
Busti, Pablo Andrés
Verdini, Roxana Andrea
Delorenzi, Néstor Jorge
Physicochemical characterization of a heat treated calcium alginate dry film prepared with chicken stock
topic_facet Calcium alginate
Chicken stock
Edible film
Heat treatment
Physicochemical characterization
description Solid 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.
author2 The chicken stock used in this work was prepared by Chef Damian Delorenzi.
author_facet The chicken stock used in this work was prepared by Chef Damian Delorenzi.
Báez, Germán David
Piccirilli, Gisela Noemí
Ballerini, Griselda A.
Frattini, Agustín
Busti, Pablo Andrés
Verdini, Roxana Andrea
Delorenzi, Néstor Jorge
format article
artículo
publishedVersion
author Báez, Germán David
Piccirilli, Gisela Noemí
Ballerini, Griselda A.
Frattini, Agustín
Busti, Pablo Andrés
Verdini, Roxana Andrea
Delorenzi, Néstor Jorge
author_sort Báez, Germán David
title Physicochemical characterization of a heat treated calcium alginate dry film prepared with chicken stock
title_short Physicochemical characterization of a heat treated calcium alginate dry film prepared with chicken stock
title_full Physicochemical characterization of a heat treated calcium alginate dry film prepared with chicken stock
title_fullStr Physicochemical characterization of a heat treated calcium alginate dry film prepared with chicken stock
title_full_unstemmed Physicochemical characterization of a heat treated calcium alginate dry film prepared with chicken stock
title_sort physicochemical characterization of a heat treated calcium alginate dry film prepared with chicken stock
publisher Wiley
publishDate 2019
url http://hdl.handle.net/2133/14425
http://hdl.handle.net/2133/14425
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bdutipo_str Repositorios
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