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

Abstract

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.

From waste to value‐added products: A review of opportunities for fish waste valorization

“…In parallel with the growth in production and demand for fish in recent years, there is also a considerable increase in solid waste generation during industrial fishing processing, once the edible and waste parts (composed mainly of scales, skin, head, viscera, and bones) correspond to 25% and 75%, respectively, of the total weight of fish (Rubío-Rodríguez et al, 2012;Usman et al, 2021). Thus, the yield of fish carcasses during filleting in the fishing industry is usually around a maximum of 30%, which varies according to the level of processing and the kind of fish (Kalantarmahdavi et al 2022;Rigueto et al, 2022;Araújo et al, 2021).…”

“…Thus, the yield of fish carcasses during filleting in the fishing industry is usually around a maximum of 30%, which varies according to the level of processing and the kind of fish (Kalantarmahdavi et al. 2022; Rigueto et al., 2022; Araújo et al., 2021).…”

Current Status of Marine Animal Derived Polysaccharides in Sustainable Food Packaging

“…The aforementioned observation implies a significant interaction between NaHy and cyclodextrin and shows its potentiality in various domains, including drug delivery and food packaging. 136 The study conducted by Bai et al showed the formulation of film-forming solutions that consisted of composites of hyaluronan (HA) and poly(vinyl alcohol) containing styrylpyridinium groups (PVA-SbQ). The composites were synthesized via electrostatic interaction between a negatively charged hyaluronic acid (HA) and an oppositely charged poly(vinyl alcohol)-grafted styrene with quaternary ammonium groups (PVA-SbQ).…”

“…Hyaluronans have been used in the development of edible coatings that can be applied directly to food products. These coatings can enhance the sensory and nutritional properties of food products and can also serve as a carrier for bioactive compounds such as vitamins, minerals, and antioxidants . Due to their special qualities and biocompatibility, hyaluronan-based packaging materials offer a lot of potential for usage in the food industry.…”

“…The current investigation discloses that NaHy’s limiting diffusion coefficient experiences a significant decline (maximum of 45%) when NaHy concentrations are less than the value of marketed cyclodextrin, with water acting as the benchmark medium. The aforementioned observation implies a significant interaction between NaHy and cyclodextrin and shows its potentiality in various domains, including drug delivery and food packaging …”