ÇÖREK OTU YAĞI İLE ZENGİNLEŞTİRİLMİŞ JELATİN BAZLI AMBALAJ FİLMİ ÜRETİMİ VE TAVUK ETİ MUHAFAZASINDA KULLANIMI DOI Open Access
Aydın Erge

GIDA / THE JOURNAL OF FOOD, Journal Year: 2024, Volume and Issue: unknown, P. 15 - 27

Published: Dec. 2, 2024

Son yıllarda dünyada çevresel endişeler nedeniyle petrol türevi ambalaj materyalleri yerine doğal ve yenilenebilir polimer alternatifler üzerine birçok araştırma yapılmaktadır. Bu çalışmada bir olan sığır jelatinine farklı oranlarda (%0-3) çörek otu yağı eklenerek aktif, yenilebilir biyobozunur materyali üretimi amaçlanmıştır. Jelatinin yapısını güçlendirmek amacıyla kafeik asit rutin kullanılarak çapraz bağ işlemi uygulanmıştır. Karakterizasyon analizleri yapıldıktan sonra filmler, tavuk göğüs eti muhafazasında kullanılmış, ağırlık kaybı lipid oksidasyon özelikleri bakımından test edilmiştir. Sonuçta kullanımının film parlaklığını azalttığı, opaklığı ise yükselttiği belirlenmiştir. En düşük suda çözünürlük (%30.75) en yüksek gerilme direnci (7.57 MPa) değerlerinin %1 içeren örnekte olduğu tespit Tavuk kaybını diğer taraftan lipit oksidasyonunu geciktirdiği görülmüştür. Sonuç olarak bu çalışma jelatin kombinasyonundan doğa dostu aktif filmi üretim potansiyeli olduğunu göstermiştir.

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Published: Jan. 8, 2025

Language: Английский

Citations

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Language: Английский

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Published: March 1, 2025

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Published: Feb. 5, 2025

Language: Английский

Citations

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Published: Feb. 1, 2025

Language: Английский

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International Journal of Biological Macromolecules, Journal Year: 2025, Volume and Issue: unknown, P. 141023 - 141023

Published: Feb. 1, 2025

Language: Английский

Citations

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Junxiang Zhu,

Xiaohan Chai

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Published: April 1, 2025

Language: Английский

Citations

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Published: April 1, 2025

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Rana Raihana Aqila,

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Journal of Food Measurement & Characterization, Journal Year: 2025, Volume and Issue: unknown

Published: April 15, 2025

Language: Английский

Citations

0