Physicochemical characterization of a heat treated calcium alginate dry film prpared with chicken stock

DELORENZI NÉSTOR; FRATTINI AGUSTÍN; BUSTI PABLO; VERDINI ROXANA; BÁEZ GERMÁN; PICCIRILLI GISELA; BALLERINI GRISELDA; BUSTI PABLO; VERDINI ROXANA; DELORENZI NÉSTOR; PICCIRILLI GISELA; BALLERINI GRISELDA; FRATTINI AGUSTÍN; BÁEZ GERMÁN

JOURNAL OF FOOD SCIENCE

WILEY-BLACKWELL PUBLISHING, INC

Lugar: Londres; Año: 2017 vol. 82 p. 945 - 951

0022-1147

Abstract: Solid sodium alginate was dissolved into chicken stock in order to give a final alginate concentrationof 0.9 percent (w/v). Calcium ions present in chicken stock were enough to induce ionic gelation. After drying,Fourier transform infrared spectroscopy, thickness and mechanical properties of films obtained were determined. Calciumalginate-chicken stock films were heated at 130 °C for different times between 0 and 15 min. Mechanical and opticalstudies, differential scanning calorimetry, visual aspect and scanning electron microscopy were carried out to describephysicochemical properties of heat treated films. Heating developed a maroon ochre color and increased the brittleness(crispness) of the films related to the intensity of the treatment. Differential scanning thermometry and study on appearanceof the films suggested that Maillard reactions may be responsible for the observed changes. Maillard reactions mainlyoccurred between reducing sugar monomers and free amino groups of gelatin peptides present in the chicken stock, andbetween alginate and gelatin peptides to a lesser extent. In addition, the plasticizing effect of fat added with chicken stockwas also studied. These studies suggest a potential use of heat treated chicken stock films as a substitute of roasted chickenskin.