title: A three-prong strategy to develop functional food using protein isolates recovered from chicken processing by-products with isoelectric solubilization/precipitation.
abstract: BACKGROUND
  Skin-on bone-in chicken drumsticks were processed with isoelectric solubilization/precipitation to recover muscle proteins. The drumsticks were used as a model for dark chicken meat processing by-products. The main objective of this study was conversion of dark chicken meat processing by-products to restructured functional food product. An attempt was made to develop functional food product that would resemble respective product made from boneless skinless chicken breast meat. A three-prong strategy to address diet-driven cardiovascular disease (CVD)with a functional food was used in this study. The strategy included addition of three ingredients with well-documented cardiovascular benefits: (i) ω-3 polyunsaturated fatty acid-rich oil (flaxseed-algae, 9:1); (ii) soluble fiber; and (iii) salt substitute. Titanium dioxide, potato starch, polyphosphate, and transglutaminase were also added. The batters were formulated and cooked resulting in heat-set gels.
  
  
  RESULTS
  Color (L*a*b*), texture (torsion test, Kramer shear test, and texture profile analysis), thermal denaturation (differential scanning calorimetry), and gelation (dynamic rheology) of chicken drumstick gels and chicken breast gels were determined and compared. Chicken drumstick gels generally had comparable color and texture properties to the gels made from chicken breast meat. The endothermic transition (thermal denaturation) of myosin was more pronounced and gelation properties were better for the drumstick gels.
  
  
  CONCLUSIONS
  This study demonstrated a feasibility to develop functional food made of muscle proteins recovered with isoelectric solubilization/precipitation from low-value dark chicken meat processing by-products. The functional food developed in this study was enriched with CVD-beneficial nutrients and had comparable instrumental quality attributes to respective products made of chicken breast meat. Although the results of this study point towards the potential for a novel, marketable functional food product, sensory tests and storage stability study are recommended.
authors.affiliation: Animal and Nutritional Sciences, West Virginia University, Morgantown, WV 26506, USA.
authors.forename: Reza
authors.initials: R
authors.lastname: Tahergorabi
authors.forename: Litha
authors.initials: L
authors.lastname: Sivanandan
authors.forename: Sarah K
authors.initials: SK
authors.lastname: Beamer
authors.forename: Kristen E
authors.initials: KE
authors.lastname: Matak
authors.forename: Jacek
authors.initials: J
authors.lastname: Jaczynski
mesh_terms: D000818:Animals; D002318:Cardiovascular Diseases / Q000517:prevention & control; D011232:Chemical Precipitation; D002645:Chickens; D003116:Color; D004032:Diet; D004041:Dietary Fats; D004043:Dietary Fiber; D004044:Dietary Proteins; D015525:Fatty Acids, Omega-3; D005421:Flavoring Agents; D055951:Functional Food / Q000032:analysis*; D005782:Gels; D006358:Hot Temperature; D006801:Humans; D008461:Meat Products / Q000032:analysis*; D009124:Muscle Proteins; D018482:Muscle, Skeletal; D011489:Protein Denaturation; D012212:Rheology; D012995:Solubility; D013314:Stress, Mechanical
chemical_list: D004041:Dietary Fats; D004043:Dietary Fiber; D004044:Dietary Proteins; D015525:Fatty Acids, Omega-3; D005421:Flavoring Agents; D005782:Gels; D009124:Muscle Proteins