بررسی اثر جایگزینی خمیرمرغ با ژلاتین پای مرغ بر خصوصیات فیزیکوشیمیایی و حسی سوسیس هات داگ مرغ
محورهای موضوعی : میکروبیولوژی مواد غذاییمحسن میلانی 1 , علیرضا رحمن 2 , سید ابراهیم حسینی 3
1 - دانش آموخته کارشناسى ارشد گروه علوم و صنایع غذایی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران
2 - استادیار گروه صنایع غذایی، واحد شهر قدس، دانشگاه آزاد اسلامی، تهران، ایران
3 - دانشیار گروه صنایع غذایی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران
کلید واژه: خمیرمرغ, ژلاتین پای مرغ, سوسیس هات داگ مرغ,
چکیده مقاله :
مقدمه: ژلاتین یکی از مهمترین بیوپلیمرها است که کاربرد گسترده ای در صنایع غذایی و دارویی دارد. تقاضای زیاد برای استفاده در محصولات غذایی، نیاز به تهیه ژلاتین در صنایع غذایی را افزایش داده است. ژلاتین یکی از معدود پروتئین‌های مناسب جهت تولید صنعتی با استفاده از محصولات جانبی کارخانه‌های صنایع گوشت می‌باشد.مواد و روش ها: استخراج ژلاتین از پای مرغ به روش اسیدی انجام گردید و تحت آزمونهای فیزیکوشیمیایی (رطوبت، خاکستر، پروتئین، چربی، pH و راندمان استخراج) قرار گرفت. جایگزینی آن در فرمولاسیون سوسیس هات داگ مرغ در پنج سطح 0، 25، 50، 75 و 100 درصد بجای خمیر مرغ بود. خواص فیزیکوشمیایی و حسی سوسیس حاوی ژلاتین پای مرغ با نمونه شاهد طی 45 روز نگهداری بررسی گردید. میانگین خصوصیات کمی و کیفی با استفاده از آزمون دانکن در سطح معنی داری پنج درصد با استفاده از نرم افزار SPSS نسخه 21مورد مقایسه قرارگرفت.یافته ها: با افزودن ژلاتین پای مرغ به جای بخشی از خمیر مرغ در سوسیس هات داگ، میزان خاکستر و پروتئین بطور معنی داری (05/0≥p) افزایش و میزان چربی، pH، رطوبت و افت پخت و خواص حسی (طعم، رنگ، بافت و پذیرش کلی) بطور معنی داری (05/0≥p) کاهش یافت. طی مدت زمان نگهداری، با افزایش زمان نگهداری از روز تولید تا روز 45ام، میزان pH بطور معنی داری (05/0≥p) افزایش، میزان رطوبت، افت پخت و ویژگی های حسی (طعم، رنگ، بافت و پذیرش کلی) در کلیه تیمارها، بطور معنی داری (05/0≥p) کاهش یافت. در روز 45 ام نگهداری ویژگی های بافتی (سختی، صمغی بودن، قابلیت جویدن) کاهش معنی دار (05/0<p) یافت در حالی که کاهش میزان بهم پیوستگی و کشسانی بافت معنی دار نبود.نتیجه گیری: بنابراین می توان با جایگزین کردن بخشی از خمیرمرغ با ژلاتین پای مرغ (25 %)، سوسیس هات داگ مرغ با ویژگی های فیزیکوشیمیایی و حسی مطلوب تولید کرد.
Introduction: Gelatin is one of the most important biopolymers that is widely used in food and pharmaceutical industries. High demand for halal food has increased the need for gelatin in the food industry. Gelatin is one of the few proteins suitable for industrial production using by-products of meat factories.Materials and Methods: Gelatin was extracted from chicken feet and subjected to physicochemical tests (moisture, ash, protein, fat, pH and extraction efficiency). It was substituted in chicken hot dog sausage formulation at five levels of 0, 25, 50, 75 and 100% instead of chicken paste. Physicochemical and sensory properties of sausages containing gelatin chicken feet were investigated with a control sample during 45 days of storage. Five samples of hot dog sausages were prepared in three replications and the average quantitative and qualitative characteristics were compared using Duncan test at a significant level of five percent (p<0.05) using SPSS software version 21.Results: Gelatin from chicken feet was extracted by acidic method and the results showed the amount of ash; 2.45%, moisture; 6.5%, protein; 82.39%, fat; zero%, pH before and after drying 3.2 and 6.5 respectively and extraction efficiency (based on fresh weight) was 5.43%. The results showed that by adding gelatin chicken feet instead of a part of chicken paste in hot dog sausage, the amount of ash and protein increased (p≥0.05) and the amount of fat decreased significantly (p<0.05). By increasing gelatin chicken feet in chicken hot dog sausage, pH, humidity and cooking loss and sensory (taste, color, texture and overall acceptance) decreased significantly (p≥0.05). During the storage period, by increasing storage time from the day of production to the 45th day, the pH increased significantly (p≥0.05), the amount of moisture, cooking loss and sensory properties (taste, color, texture and overall acceptance) decreased (p≥0.05) in all treatments. On the 45th day, maintenance of texture properties (hardness, gumminess, chewiness) decreased (p<0.05) while the reduction of cohesiveness and elasticity was not significant.Conclusion: According to the results concluded the treatment containing 25% gelatin from chicken feet was the superior.
Aberomand, A. (2007). Production of oral gelatin from fish waste. Journal of Production and Processing of Crops and Horticulture, 11(1), 419-409. [In Persian]
Abdullah, B. & Al-Najdawi, R. (2005). Functional and sensory properties of chicken meat from spent-hen carcasses deboned manually or mechanically in Jordan. International Journal of Food Science and Technology, 40(5), 537-543.
Anon. (1995). Determination of pH in meat and its products. Institute of Standards and Industrial Research Iran. National Standard of Iran, No. 1028. [In Persian]
Anon. (1996). Measurement of total protein in meat and its products. Institute of Standards and Industrial Research Iran. National Standard of Iran, No. 924. [In Persian]
Anon. (2001). Guide for implementing the HACCP Hazard Analysis System in complete processing units (production, packaging, marking) of red meat and poultry-red meat and poultry paste. Institute of Standards and Industrial Research Iran. National Standard of Iran, No. 6152. [In Persian]
Anon. (2003). Meat and its products Measurement of ash. Institute of Standards and Industrial Research Iran. National Standard of Iran, No. 744. [In Persian]
Anon. (2004). Meat and its products - Measurement of moisture. Institute of Standards and Industrial Research Iran. National Standard of Iran, No. 745. [In Persian]
Anon. (2004). Meat and its products measure total fat. Institute of Standards and Industrial Research Iran. National Standard of Iran, No. 724. [In Persian]
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Anon. (2010). Sausages and sausages. Characteristics and test methods, third revision.
Institute of Standards and Industrial Research Iran. National Standard of Iran. No. 2303. [In Persian]
Anon. (2018). Food grade gelatin- Specifications and test methods. Institute of Standards and Industrial Research Iran. National Standard of Iran, No. 3474. [In Persian]
AOAC. (2006). Official methods of analysis of AOAC international (18th ed.). Virginia, USA: Association of official and analytical chemists international.
Almeida, P., Silva Lannes, S., Calarge, F., Brito Farias, T. & Curvelo Santana, J. (2012). FTIR characterization of gelatin from chicken feet. Journal of Chemistry and Chemical Engineering, 6(11), 1029-1032.
Amiri Hosseini, Z., Darvish, Sh. & Mirahmadi, F. (2015). Investigation of the effect of dietary wheat fiber on the chemical and organoleptic properties of hot dog sausage. International Conference on Research in Science and Technology (NGOs and Centers). Islamic Azad University, Kurdistan Science and Research Branch. [In Persian]
Ander, S., Zaritzky, N. & Califano, A. (2006). The effect of whey protein concentrates and hydrocolloids on the texture and colour characteristics of chicken sausage. Journal of Food Science, 41, 954-961.
Arnesen, J. A. & Gildberg, A. (2006). Extraction of muscle proteins and gelatin from cod head. Process Biochemistry, 41, 697-700.
Araujo I. B. S., Darlinne, L. A. S., Pereira, S. F. & Madruga, M. S. (2020). Quality of low-fat chicken sausages with added chicken feet collagen. Poultry Science, 98, 1064–1074. http://dx.doi.org/10.3382/ps/pey397.
Boada, L. D., Henríquez-Hernández, L. A. & Luzardo, O. P. (2016). The impact of red and processed meat consumption on cancer and other health outcomes: epidemiological evidences. Food and Chemical Toxicology, 92, 236-244.
Cavalheiro, C. P., Ludtke, F. L., Stefanello, F. S. Kubota, E. H., Terra, N. N. & Fries, L. L. M. (2014). Replacement of mechanically deboned chicken meat with its protein hydrolysate in mortadella-type sausages. Food Science and Technology, 34(3), 478-484.
Chattong, U., Apichartsrangkoon, A. & Bell, A. (2007). Effects of hydrocolloid addition and high pressure processing on the rheological properties and microstructure of a commercial Ostrich meat product "Yor" (Thai sausage). Meat Science, 76, 548-554.
Dincer, T. & Cakli, S. (2010). Textural and sensory properties of fish sausage from Rainbow Trout. Journal of Aquatic Food Product Technology, 19, 238-248.
Farahnaki, A., Majzoobi, M. & Mesbahi, Gh. (2009). Properties and applications of hydrocolloids in food and medicine, Aloo Keshavarzi Iran. Pp. 28-79. [In Persian]
Fernandes Almeida, P., Caetano, S. & Lannes, D. S. (2013). Extraction and physicochemical characterization of gelatin from chicken by product. Journal of Food Process Engineering, 36, 824–833.
Gareis, H. & Schrieber, R. (2007). Gelatin handbook: Theory and Industrial Practice. Wiley-VcH Verlag GmbH & Co. KGaA, Weinheim.
Ghorbani, M., Maqsoodloo, Y. & Shahi, T. (2011). Investigation of the possibility of extracting gelatin froCm chicken slaughterhouse waste. Vice Chancellor for Research and Technology, Faculty of Food Industry -Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources. [In Persian]
Gómez, M., González, J. & Oliete, B. (2012). Effect of extruded wheat germ on dough rheology and bread quality. Food and Bioprocess Technology, 5, 2409–2418.
Gunasekaran, S. & Ak, M. M. (2003). Cheese rheology and texture. Boca Raton, Florida: CRC Press.
Karim, A. A. & Bhat, R. (2009). Fish gelatin: properties, challenges, and prospects as an alternative to mammalian gelatins. Food Hydrocolloids, 23, 563–576.
Karimi, M. S., Mehrabian, P., Rafiei Tabatabai, R. & Samiei, B. (2010). Investigation of microbial properties of chicken paste produced in meat factories (sausages and sausages) in Tehran province. Food Science and Nutrition, 7 (3), 59- 52. [In Persian]
Khalili Famenin, B., Hosseini, H., Zayeri, F. & Ghanati, K. (2017). Investigation of the effect of adding mechanically isolated chicken meat on physicochemical properties of heated meat products. Iranian Food Science and Technology, 14 (67), 240-231. [In Persian]
Kim, Y. (2005). Development and characterization of gelatin films as active packaging layers. Clemson University, ProQuest Dissertations Publishing, 2005. 3188169.
Kurniadi, H., Suryati, T. & Polii, B. N. (2009). The Quality of Type A Gelatine from Chicken Leg Bone as the Raw Material with Different Extraction Time.
Luiz Ade, F., Moreira, F. C., Correa Ede, F. & Falcao, D. (2004). Monitoring of the dissemination of salmonella in the chicken Frankfurt – sausage line of a sausage factory in the state of Sao Paula, Brazil. Memórias do Instituto Oswaldo Cruz, 99 (5), 477-480.
Mariod, A. A. & Adam, H. F. (2013). Review: Gelatin, Source, Extraction and Industrial Applications. Acta Scientiarum Polonorum Technologia Alimentaria, 12, 135-147.
Mielnik, M.B., Aaby, K., Rolfsen, K., Ellekjaer, M. R. & Nilsson, A. (2002). Quality of comminuted sausages formulated from mechanically deboned poultry meat. Meat Science, 61(1), 73-84.
Mahmoudi, P. & Tavakolipour, H. (2018). Production of fruit pastilles based on kiwi puree using gelatin and guar hydrocolloids and the study of the use of date juice as a natural sweetener. Journal of Food Science and Technology, 15 (74), 249-235. [In Persian]
Majzoobi, M., Darabzadeh, N. & Farahnaky, A. (2012). Effects of percentage and particle size of wheat germ on some properties of batter and cake. Journal of Agricultural Science and Technology, 14, 827-83. [In Persian]
Mokrejš, P., Mrázek, P., Gál, R. & Pavlaˇcková, J. (2019). Biotechnological Preparation of Gelatines from Chicken Feet. Polymers, 11, 1060; doi:10.3390/polym11061060.
Majavarian, S. P. (2017). The use of chicken leg gelatin in the production of ginger pastilles with natural sweeteners, Master Thesis in Food Science and Industry, Sari University of Agricultural Sciences and Natural Resources, Faculty of Agricultural Engineering. [In Persian]
Noor Behesht, N., Shokrchizadeh, H. & Soltanizadeh, N. (2019). Production and evaluation of low fat Frankfurter sausages using emulsion gel based on inulin and rice bran oil. Iranian Journal of Nutrition Sciences and Food Industry, 14 (2), 85-94. [In Persian]
Pereira, A. G. T., Ramos, E. M., Teixeira, J. T., Cardoso, J. P., Ramos A. L. S. & Fontes, P. R. (2011). Effects of the addition of mechanically deboned poultry meat and collagen fibers on quality characteristics of frankfurter-type sausages. Meat Science, 89, 519–525.
Petersson, K., Godard, O., Eliasson, A.C. & Tornberg, E. (2014). The effects of cereal additives in low-fat sausage and meatballs. Part 1: Untreated and enzyme-treated rye bran. Meat Science, 96, 423-428.
Rezaei zadeh, A. & Raftani Amiri, Z. (2017). Extraction and properties of chicken leg gelatin and its application in cantaloupe jelly. Iranian Journal of Food Science and Industry Research, 13(2), 332- 322. [In Persian]
Rokni, N. (2008). Meat Sciences and Industries. University of Tehran Press. Pp. 91-89. [In Persian]
Sams, A. R. (2001). Poultry meat processing. Netlibarary, 218- 245.
Sarbon, N., Abdi, F. & Howell, N. (2013). Preparation and characterisation of chicken skin gelatin as an alternative to mammalian gelatin. Food Hydrocolloids, 30, 143-151.
Shahbaztbar, S. (2012). Comparison of collagen and gelatin production methods from aquatic animals, Master Thesis in Fisheries-Fishery Products Processing, Gorgan University of Agricultural Sciences and Natural Resources, Faculty of Fisheries and Environment. [In Persian]
Shahi, T., Ghorbani, M. and Maqsoodloo, Y. (2011). Gelatin production from chicken waste, National Conference on Food Industry, Quchan, Islamic Azad University, Quchan Branch. https://www.civilica.com/Paper-GHOCHANFOOD01-GHOCHANFOOD01_210.html. [In Persian]
Shand, P. J. (2000). Textural, Water holding and sensory properties of low-fat pork bologna with normal or waxy starch hull-less barley. Journal of Food Science, 65(1), 101.
Shayni, K., Hema, G.S., Ninan, G., Mathew, S., Joshy, C.G. & Lakshmanan, P.T. (2014). Isolation and characterization of gelatin from the skins of skipjack tuna (Katsuwonus pelamis), dog shark (Scoliodon sorrakowah), and rohu (Labeo rohita). Food Hydrocolloids, 39, 68-76.
Shokraneh, N., Mizani, M., Hosseini, S. A., Farahnaki, A. & Gerami, A. (2015). The effect of relative replacement of red meat with gelatin on physicochemical and sensory properties of sausages. Food Technology & Nutrition, 12(4), 17-26. [In Persian]
Youssef, M. K. & Barbut, S. (2010). Physicochemical Effects of the Lipid Phase and Protein Level on Meat Emulsion Stability Texture, and Microstructure. Journal of Food Science, 75(2), 108-1014.
_||_Aberomand, A. (2007). Production of oral gelatin from fish waste. Journal of Production and Processing of Crops and Horticulture, 11(1), 419-409. [In Persian]
Abdullah, B. & Al-Najdawi, R. (2005). Functional and sensory properties of chicken meat from spent-hen carcasses deboned manually or mechanically in Jordan. International Journal of Food Science and Technology, 40(5), 537-543.
Anon. (1995). Determination of pH in meat and its products. Institute of Standards and Industrial Research Iran. National Standard of Iran, No. 1028. [In Persian]
Anon. (1996). Measurement of total protein in meat and its products. Institute of Standards and Industrial Research Iran. National Standard of Iran, No. 924. [In Persian]
Anon. (2001). Guide for implementing the HACCP Hazard Analysis System in complete processing units (production, packaging, marking) of red meat and poultry-red meat and poultry paste. Institute of Standards and Industrial Research Iran. National Standard of Iran, No. 6152. [In Persian]
Anon. (2003). Meat and its products Measurement of ash. Institute of Standards and Industrial Research Iran. National Standard of Iran, No. 744. [In Persian]
Anon. (2004). Meat and its products - Measurement of moisture. Institute of Standards and Industrial Research Iran. National Standard of Iran, No. 745. [In Persian]
Anon. (2004). Meat and its products measure total fat. Institute of Standards and Industrial Research Iran. National Standard of Iran, No. 724. [In Persian]
|
|
Anon. (2010). Sausages and sausages. Characteristics and test methods, third revision.
Institute of Standards and Industrial Research Iran. National Standard of Iran. No. 2303. [In Persian]
Anon. (2018). Food grade gelatin- Specifications and test methods. Institute of Standards and Industrial Research Iran. National Standard of Iran, No. 3474. [In Persian]
AOAC. (2006). Official methods of analysis of AOAC international (18th ed.). Virginia, USA: Association of official and analytical chemists international.
Almeida, P., Silva Lannes, S., Calarge, F., Brito Farias, T. & Curvelo Santana, J. (2012). FTIR characterization of gelatin from chicken feet. Journal of Chemistry and Chemical Engineering, 6(11), 1029-1032.
Amiri Hosseini, Z., Darvish, Sh. & Mirahmadi, F. (2015). Investigation of the effect of dietary wheat fiber on the chemical and organoleptic properties of hot dog sausage. International Conference on Research in Science and Technology (NGOs and Centers). Islamic Azad University, Kurdistan Science and Research Branch. [In Persian]
Ander, S., Zaritzky, N. & Califano, A. (2006). The effect of whey protein concentrates and hydrocolloids on the texture and colour characteristics of chicken sausage. Journal of Food Science, 41, 954-961.
Arnesen, J. A. & Gildberg, A. (2006). Extraction of muscle proteins and gelatin from cod head. Process Biochemistry, 41, 697-700.
Araujo I. B. S., Darlinne, L. A. S., Pereira, S. F. & Madruga, M. S. (2020). Quality of low-fat chicken sausages with added chicken feet collagen. Poultry Science, 98, 1064–1074. http://dx.doi.org/10.3382/ps/pey397.
Boada, L. D., Henríquez-Hernández, L. A. & Luzardo, O. P. (2016). The impact of red and processed meat consumption on cancer and other health outcomes: epidemiological evidences. Food and Chemical Toxicology, 92, 236-244.
Cavalheiro, C. P., Ludtke, F. L., Stefanello, F. S. Kubota, E. H., Terra, N. N. & Fries, L. L. M. (2014). Replacement of mechanically deboned chicken meat with its protein hydrolysate in mortadella-type sausages. Food Science and Technology, 34(3), 478-484.
Chattong, U., Apichartsrangkoon, A. & Bell, A. (2007). Effects of hydrocolloid addition and high pressure processing on the rheological properties and microstructure of a commercial Ostrich meat product "Yor" (Thai sausage). Meat Science, 76, 548-554.
Dincer, T. & Cakli, S. (2010). Textural and sensory properties of fish sausage from Rainbow Trout. Journal of Aquatic Food Product Technology, 19, 238-248.
Farahnaki, A., Majzoobi, M. & Mesbahi, Gh. (2009). Properties and applications of hydrocolloids in food and medicine, Aloo Keshavarzi Iran. Pp. 28-79. [In Persian]
Fernandes Almeida, P., Caetano, S. & Lannes, D. S. (2013). Extraction and physicochemical characterization of gelatin from chicken by product. Journal of Food Process Engineering, 36, 824–833.
Gareis, H. & Schrieber, R. (2007). Gelatin handbook: Theory and Industrial Practice. Wiley-VcH Verlag GmbH & Co. KGaA, Weinheim.
Ghorbani, M., Maqsoodloo, Y. & Shahi, T. (2011). Investigation of the possibility of extracting gelatin froCm chicken slaughterhouse waste. Vice Chancellor for Research and Technology, Faculty of Food Industry -Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources. [In Persian]
Gómez, M., González, J. & Oliete, B. (2012). Effect of extruded wheat germ on dough rheology and bread quality. Food and Bioprocess Technology, 5, 2409–2418.
Gunasekaran, S. & Ak, M. M. (2003). Cheese rheology and texture. Boca Raton, Florida: CRC Press.
Karim, A. A. & Bhat, R. (2009). Fish gelatin: properties, challenges, and prospects as an alternative to mammalian gelatins. Food Hydrocolloids, 23, 563–576.
Karimi, M. S., Mehrabian, P., Rafiei Tabatabai, R. & Samiei, B. (2010). Investigation of microbial properties of chicken paste produced in meat factories (sausages and sausages) in Tehran province. Food Science and Nutrition, 7 (3), 59- 52. [In Persian]
Khalili Famenin, B., Hosseini, H., Zayeri, F. & Ghanati, K. (2017). Investigation of the effect of adding mechanically isolated chicken meat on physicochemical properties of heated meat products. Iranian Food Science and Technology, 14 (67), 240-231. [In Persian]
Kim, Y. (2005). Development and characterization of gelatin films as active packaging layers. Clemson University, ProQuest Dissertations Publishing, 2005. 3188169.
Kurniadi, H., Suryati, T. & Polii, B. N. (2009). The Quality of Type A Gelatine from Chicken Leg Bone as the Raw Material with Different Extraction Time.
Luiz Ade, F., Moreira, F. C., Correa Ede, F. & Falcao, D. (2004). Monitoring of the dissemination of salmonella in the chicken Frankfurt – sausage line of a sausage factory in the state of Sao Paula, Brazil. Memórias do Instituto Oswaldo Cruz, 99 (5), 477-480.
Mariod, A. A. & Adam, H. F. (2013). Review: Gelatin, Source, Extraction and Industrial Applications. Acta Scientiarum Polonorum Technologia Alimentaria, 12, 135-147.
Mielnik, M.B., Aaby, K., Rolfsen, K., Ellekjaer, M. R. & Nilsson, A. (2002). Quality of comminuted sausages formulated from mechanically deboned poultry meat. Meat Science, 61(1), 73-84.
Mahmoudi, P. & Tavakolipour, H. (2018). Production of fruit pastilles based on kiwi puree using gelatin and guar hydrocolloids and the study of the use of date juice as a natural sweetener. Journal of Food Science and Technology, 15 (74), 249-235. [In Persian]
Majzoobi, M., Darabzadeh, N. & Farahnaky, A. (2012). Effects of percentage and particle size of wheat germ on some properties of batter and cake. Journal of Agricultural Science and Technology, 14, 827-83. [In Persian]
Mokrejš, P., Mrázek, P., Gál, R. & Pavlaˇcková, J. (2019). Biotechnological Preparation of Gelatines from Chicken Feet. Polymers, 11, 1060; doi:10.3390/polym11061060.
Majavarian, S. P. (2017). The use of chicken leg gelatin in the production of ginger pastilles with natural sweeteners, Master Thesis in Food Science and Industry, Sari University of Agricultural Sciences and Natural Resources, Faculty of Agricultural Engineering. [In Persian]
Noor Behesht, N., Shokrchizadeh, H. & Soltanizadeh, N. (2019). Production and evaluation of low fat Frankfurter sausages using emulsion gel based on inulin and rice bran oil. Iranian Journal of Nutrition Sciences and Food Industry, 14 (2), 85-94. [In Persian]
Pereira, A. G. T., Ramos, E. M., Teixeira, J. T., Cardoso, J. P., Ramos A. L. S. & Fontes, P. R. (2011). Effects of the addition of mechanically deboned poultry meat and collagen fibers on quality characteristics of frankfurter-type sausages. Meat Science, 89, 519–525.
Petersson, K., Godard, O., Eliasson, A.C. & Tornberg, E. (2014). The effects of cereal additives in low-fat sausage and meatballs. Part 1: Untreated and enzyme-treated rye bran. Meat Science, 96, 423-428.
Rezaei zadeh, A. & Raftani Amiri, Z. (2017). Extraction and properties of chicken leg gelatin and its application in cantaloupe jelly. Iranian Journal of Food Science and Industry Research, 13(2), 332- 322. [In Persian]
Rokni, N. (2008). Meat Sciences and Industries. University of Tehran Press. Pp. 91-89. [In Persian]
Sams, A. R. (2001). Poultry meat processing. Netlibarary, 218- 245.
Sarbon, N., Abdi, F. & Howell, N. (2013). Preparation and characterisation of chicken skin gelatin as an alternative to mammalian gelatin. Food Hydrocolloids, 30, 143-151.
Shahbaztbar, S. (2012). Comparison of collagen and gelatin production methods from aquatic animals, Master Thesis in Fisheries-Fishery Products Processing, Gorgan University of Agricultural Sciences and Natural Resources, Faculty of Fisheries and Environment. [In Persian]
Shahi, T., Ghorbani, M. and Maqsoodloo, Y. (2011). Gelatin production from chicken waste, National Conference on Food Industry, Quchan, Islamic Azad University, Quchan Branch. https://www.civilica.com/Paper-GHOCHANFOOD01-GHOCHANFOOD01_210.html. [In Persian]
Shand, P. J. (2000). Textural, Water holding and sensory properties of low-fat pork bologna with normal or waxy starch hull-less barley. Journal of Food Science, 65(1), 101.
Shayni, K., Hema, G.S., Ninan, G., Mathew, S., Joshy, C.G. & Lakshmanan, P.T. (2014). Isolation and characterization of gelatin from the skins of skipjack tuna (Katsuwonus pelamis), dog shark (Scoliodon sorrakowah), and rohu (Labeo rohita). Food Hydrocolloids, 39, 68-76.
Shokraneh, N., Mizani, M., Hosseini, S. A., Farahnaki, A. & Gerami, A. (2015). The effect of relative replacement of red meat with gelatin on physicochemical and sensory properties of sausages. Food Technology & Nutrition, 12(4), 17-26. [In Persian]
Youssef, M. K. & Barbut, S. (2010). Physicochemical Effects of the Lipid Phase and Protein Level on Meat Emulsion Stability Texture, and Microstructure. Journal of Food Science, 75(2), 108-1014.
