Edible hyaluronic acid‐rich burger separator discs prepared from slaughterhouse waste

In this study, the edible films from chicken feet (CF), ovine muscle fascia (MF), and bovine bone gelatin (Gel) were prepared and their characteristics were analyzed, and we also evaluated the sensory quality of raw and cooked hamburgers using the edible films. The quantities of the CF and MF hyaluronic acid were evaluated using colorimetry and spectrophotometry. The CF, MF, and Gel films were prepared by solvent casting method. Results indicated that the concentration of hyaluronic acid in CF (124.11 ppm) was greater than MF (101.11 ppm). The antioxidative property of the CF film (18.47%) was greater than the Gel (1.88%) and MF (Undetectable) film. The CF film was more resistant to water vapor permeability (2.75 × 10–9 g/m.s.pa) than the MF (1.57 × 10–8 g/m.s.pa) and Gel (1.5 × 10–7 g/m.s.pa) films. The Gel film had more appropriate mechanical properties than CF and MF films. The films kept burgers patties independent from one another and prevented them from sticking and freezing together. MF and CF films were able to promote the organoleptic properties of raw and cooked hamburgers in taste and texture.

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Retracted: Hyaluronic acid‐rich burger separator edible disc prepared from slaughterhouse waste

Kalantarmahdavi

Salari

Pasdar

et al. 2022

Food Science & Nutrition

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Construction and evaluation of environment-friendly POSS multi-crosslinked mulch film based on bone gelatin

Lyu

Gao

et al. 2023

International Journal of Biological Macromolecules

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Edible hyaluronic acid‐rich burger separator discs prepared from slaughterhouse waste

Cited by 2 publications

References 49 publications

Retracted: Hyaluronic acid‐rich burger separator edible disc prepared from slaughterhouse waste

Retracted: Hyaluronic acid‐rich burger separator edible disc prepared from slaughterhouse waste

Construction and evaluation of environment-friendly POSS multi-crosslinked mulch film based on bone gelatin

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