Advances in Meat Research

Pearson, A. M.; Dutson, T. R.

doi:10.1007/978-94-011-5939-5

Cited by 10 publications

(9 citation statements)

References 91 publications

(226 reference statements)

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“…The presence of undesirable gel has been explained by Sams [14] and Pearson and Dutson [67]. Those authors demonstrated that the added collagen, in certain concentrations, can have a negative effect, causing shrinkage, especially when these products are submitted to high temperatures [68].…”

Section: Physical and Chemical Characterization Of Chicken Hammentioning

confidence: 96%

Effects of the addition of collagen and degree of comminution in the quality of chicken ham

Prestes

Graboski

Roman

et al. 2013

Journal of Applied Poultry Research

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Section: Physical and Chemical Characterization Of Chicken Hammentioning

confidence: 96%

Effects of the addition of collagen and degree of comminution in the quality of chicken ham

Prestes

Graboski

Roman

et al. 2013

Journal of Applied Poultry Research

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“…On the other hand that non-essential amino acid was dominated by glutamic and serine. Pearson and Dutson (1992) reported that at curing process, change happen as result of skin collagen protein and some certain amino acids denaturation changed chemically. But, an interesting matter that found in this study (Table 1), essential and non-essential amino acids detected same high on the broiler chicken, cattle and goat compare to references of Cshrieber and Gareis (2007).…”

Section: Results and Analysismentioning

confidence: 99%

Amino Acid Profile on Shank Skin of Livestock and Antibacterial Potential Study

Miwada¹,

Sukada²,

Yupardhi³

et al. 2017

IRJEIS

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The objective of this study is to identify amino acids in the skin character shank of livestock i.e. broiler chicken, cattle and goat which has been hydrolyzed to gelatin. Besides that, also to observe morphology gelatin product with the approach of Scanning Electron Microscope (SEM) and identify potential gelatin-based on livestock against shank skin as the antibacterial ability on the type of Salmonella typhii, Escherichia coli and Staphylococcus aureus. The results showed that the gelatin of the broiler chicken, cattle and goat were dominated by a kind of essential amino acid histidine and arginine. While the type of non-essential amino acids was dominated by glutamic and serine. Morphology analysis of the surface of gelatin with SEM approach showed that the surface structure of the gelatin molecule extraction chicken shank skin was more smooth and flat. While at the shank of the extracted skin of cattle and goat were still many bundles detectable binding collagen protein extracted was not perfect. Potential skin gelatin of various livestock shank was conducted testing of potential anti-bacterial. The results showed that the gelatin of the broiler chicken, cattle and goat had no ability as pathogen antibacterial against Salmonella typhii, Escherichia coli and Staphylococcus aureus. The conclusion of the study that the dominant gelatin amino acid profile is detected the essential amino acid histidine and arginine as well as types of non-essential amino acid glutamic acid and serine type. Gelatin morphology analysis with SEM approach is going on a smooth surface on the broiler chicken. Gelatin test results on the ability of pathogenic bacteria inhibition showed negative results (not found inhibitory zone). Keywords IntroductionShank skin of livestock are by product of their slaughter and during years their potentiality is not used maximally yet. For example, shank skin of broiler chicken, goat, and cattle where all their histology structure is sesame, compose of epidermis and corium. This corium is the main component of the skin particularly on livestock shank skin and dominated by collagen protein (Brown et al., 1977), although in different percentage (Miwada and Simpen, 2014). Djoyowidagdo (1988) said that the older the animals, their skin composition particularly collagen protein and fat concentrations are higher, but their ash concentration is getting lower. Soeparno (1998) said that amount and collagen physical strengthen can increase as the increases of animal age. Swatland (1984) explained that diameter collagen fiber is 1 -12 µm, but parallel fibril connection that composes it is 20 -100 nm. Furthermore, it is said that growth rate of collagen fiber is getting decreases until a certain constant age is richer. Sarkar (1995) reported that collagen small animal is about 30 -33% (dry weight/dw), calf skin (84% dw), steers (87.2% dw) and bulls (91.1% dw).During years, there is no any study about protein potential on livestock shank skin of Broiler chicken, cattle and goat particularly about profile amino a...

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“…It is seen from the data in Table 4 that L* increased in conjunction with the elevation of ice water treatment time. Consequently, the ice water level was reduced, exposing more shrimp on the surface and increasing the light reflection effect (Pearson & Dutson, 1985). The increase in the L* of the shrimp color was mainly due to the formation of ice crystals in the holding water containing the shrimp meat that resulted in a decrease in the level of ice water.…”

Section: Changes In Colormentioning

confidence: 99%

Effect of ice water pretreatment on the quality of Pacific White Shrimps (Litopenaeus vannamei)

Nan

Shi

Wang

et al. 2018

Food Science & Nutrition

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Pacific White Shrimps (Litopenaeus vannamei) are an aquaculture species with global importance. For the purpose of this paper, the quality shelling process of Pacific White Shrimps, freshly harvested from farms and stored in a mixture ice water up to 24 hr, was investigated. Both the differences and correlations between the indexes such as peeling time, shrimp yield, chromatic aberration, texture, K value, TBA value, and microstructure were compared and analyzed. The optimal shell peeling time of Pacific White Shrimps was determined by ice water treatment for 8 hr. The shell peeling time was 1.77 min, the elasticity of the shrimp was 0.51 mm, the hardness was 2,124.58 g, K value was 1.33%, and TBA value was 0.004 mg/100 g. Both the smell and color of the shelled shrimp were normal. This study aims to endorse the mechanical shelling of Pacific White Shrimps.

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Advances in Meat Research

Cited by 10 publications

References 91 publications

Effects of the addition of collagen and degree of comminution in the quality of chicken ham

Effects of the addition of collagen and degree of comminution in the quality of chicken ham

Amino Acid Profile on Shank Skin of Livestock and Antibacterial Potential Study

Effect of ice water pretreatment on the quality of Pacific White Shrimps (Litopenaeus vannamei)

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