Open AccessRetracted: Hyaluronic acid‐rich burger separator edible disc prepared from slaughterhouse waste
Author(s) -
Kalantarmahdavi Mahboubeh,
Salari Amir,
Pasdar Zahra,
Amiryousefi Mohamad Reza
Publication year - 2022
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.2740
Subject(s) - organoleptic , chemistry , gelatin , hyaluronic acid , chromatography , food science , nuclear chemistry , biochemistry , biology , genetics
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.