title: Physicochemical Characterization of a Heat Treated Calcium Alginate Dry Film Prepared with Chicken Stock.
abstract: Solid sodium alginate was dissolved into chicken stock in order to give a final alginate concentration of 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. Calcium alginate-chicken stock films were heated at 130 °C for different times between 0 and 15 min. Mechanical and optical studies, differential scanning calorimetry, visual aspect and scanning electron microscopy were carried out to describe physicochemical 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 appearance of the films suggested that Maillard reactions may be responsible for the observed changes. Maillard reactions mainly occurred between reducing sugar monomers and free amino groups of gelatin peptides present in the chicken stock, and between alginate and gelatin peptides to a lesser extent. In addition, the plasticizing effect of fat added with chicken stock was also studied. These studies suggest a potential use of heat treated chicken stock films as a substitute of roasted chicken skin.
authors.affiliation: Área Tecnología de los Alimentos, Dept. de Tecnología, Facultad de Ciencias Bioquímicas y Farmacéuticas, Univ. Nacional de Rosario, Suipacha 531, 2000, Rosario, Argentina.|Facultad de Ciencias Bioquímicas y Farmacéuticas, Univ. Nacional de Rosario, CONICET, Suipacha 531, 2000, Rosario, Argentina.
authors.forename: Germán D
authors.initials: GD
authors.lastname: Báez
authors.affiliation: Área Bromatología y Nutrición, Dept. de Ciencias de los Alimentos y del Medio Ambiente, Facultad de Ciencias Bioquímicas y Farmacéuticas, Univ. Nacional de Rosario, Suipacha 531, 2000, Rosario, Argentina.|Inst. de Química Rosario (UNR-CONICET), Suipacha 570, 2000, Rosario, Argentina.
authors.forename: Gisela N
authors.initials: GN
authors.lastname: Piccirilli
authors.affiliation: Centro de Investigaciones y Desarrollo en Tecnología de los Alimentos, Univ. Tecnológica Nacional, Facultad Regional Rosario, Estanislao Zeballos 1341, 2000, Rosario, Argentina.
authors.forename: Griselda A
authors.initials: GA
authors.lastname: Ballerini
authors.affiliation: Área Física, Dept. de Química-Física, Facultad de Ciencias Bioquímicas y Farmacéuticas, Univ. Nacional de Rosario, Suipacha 531, 2000, Rosario, Argentina.
authors.forename: Agustín
authors.initials: A
authors.lastname: Frattini
authors.affiliation: Área Tecnología de los Alimentos, Dept. de Tecnología, Facultad de Ciencias Bioquímicas y Farmacéuticas, Univ. Nacional de Rosario, Suipacha 531, 2000, Rosario, Argentina.
authors.forename: Pablo A
authors.initials: PA
authors.lastname: Busti
authors.affiliation: Inst. de Química Rosario (UNR-CONICET), Suipacha 570, 2000, Rosario, Argentina.
authors.forename: Roxana A
authors.initials: RA
authors.lastname: Verdini
authors.affiliation: Área Tecnología de los Alimentos, Dept. de Tecnología, Facultad de Ciencias Bioquímicas y Farmacéuticas, Univ. Nacional de Rosario, Suipacha 531, 2000, Rosario, Argentina.
authors.forename: Néstor J
authors.initials: NJ
authors.lastname: Delorenzi
mesh_terms: D000464:Alginates / Q000737:chemistry*; D000818:Animals; D002152:Calorimetry, Differential Scanning; D002645:Chickens; D003116:Color; D003890:Desiccation; D005511:Food Handling; D005780:Gelatin / Q000737:chemistry; D005782:Gels / Q000737:chemistry; D020723:Glucuronic Acid / Q000737:chemistry; D006603:Hexuronic Acids / Q000737:chemistry; D006358:Hot Temperature; D015416:Maillard Reaction; D008855:Microscopy, Electron, Scanning; D011202:Poultry Products; D017550:Spectroscopy, Fourier Transform Infrared
chemical_list: D000464:Alginates; D005782:Gels; D006603:Hexuronic Acids; D020723:Glucuronic Acid; D005780:Gelatin
keywords: calcium alginate; chicken stock; edible film; heat treatment; physicochemical characterization