Optimization of primary freeze drying conditions for powdered chicken meat hydrolysate from mechanically deboned chicken residues

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dc.contributor.authorSöbeli, C
dc.contributor.authorKayaardi, S
dc.date.accessioned2024-07-18T11:46:10Z
dc.date.available2024-07-18T11:46:10Z
dc.description.abstractIn this study, mechanically deboned chicken meat residues were hydrolyzed by protease enzyme and chicken meat hydrolyzate was freeze-dried in order to produce high-quality meat powder. Due to its high cost, energy and time consumption, freeze-drying conditions needed to be optimized. Response surface methodology was used for optimization with the independent variables shelf temperature, lyophilization temperature and freezing rate. The responses were sublimation time, solubility and in vitro protein digestibility. The optimum conditions were shelf temperature, 15 degrees C; lyophilization temperature, -10 degrees C; and freezing rate, 2.0 degrees C/min. Sublimation time, solubility and in vitro protein digestibility for this optimum conditions were found to be 590.344 min, 25.626% and 23.808%, respectively.
dc.identifier.issn0737-3937
dc.identifier.other1532-2300
dc.identifier.urihttp://akademikarsiv.cbu.edu.tr:4000/handle/123456789/2525
dc.language.isoEnglish
dc.publisherTAYLOR & FRANCIS INC
dc.subjectPROTEIN HYDROLYSATE
dc.subjectBY-PRODUCTS
dc.subjectPHYSICOCHEMICAL PROPERTIES
dc.subjectFUNCTIONAL-PROPERTIES
dc.subjectQUALITY
dc.subjectANTIOXIDANT
dc.subjectDIGESTIBILITY
dc.subjectTEMPERATURE
dc.subjectCYCLE
dc.titleOptimization of primary freeze drying conditions for powdered chicken meat hydrolysate from mechanically deboned chicken residues
dc.typeArticle

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