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dc.contributor.author
Velazquez, Diego Ezequiel  
dc.contributor.author
Sánchez, Mariana Marta  
dc.contributor.author
Latorre, Maria Emilia  
dc.date.available
2024-02-01T15:26:52Z  
dc.date.issued
2023-12  
dc.identifier.citation
Velazquez, Diego Ezequiel; Sánchez, Mariana Marta; Latorre, Maria Emilia; Pigskin Treatment Using Different Food-Grade-Acids: Effects on The Physicochemical Characteristics of The By-Products; Universitas Sultan Ageng Tirtayasa. Fakultas Pertanian. Program Studi Teknologi Pangan; Food ScienTech Journal; 5; 2; 12-2023; 103-115  
dc.identifier.issn
2685-4279  
dc.identifier.uri
http://hdl.handle.net/11336/225471  
dc.description.abstract
Upcycling foods contributes to reducing food loss and waste and provides sustainable solutions to novel products. In the present work, it was studied the use of food-grade acids (Acetic(AH), Latic(AL), Citric(AC), and Ascorbic(AA) acid) to obtain pigskin by-products, acid-soluble collagen (ASC), and gelatin (G). The aim was to evaluate the effect of the use of different food-grade acids on pigskin by-product characteristics. The physicochemical and thermal features, including Hydroxyproline (Hyp), pH, Differential Scanning Calorimetry (DSC), and color, were evaluated on by-products. The ASC and G solutions pH´s showed relation with the acid solution pH used. The AH and AA ASC fractions, showed lower Hyp content than AC and AL-treatments. By contrast, G Hyp-content was higher for AH and AA than AC and AL-treatments. The dried ASC-AH and -AA thermal transition temperatures (Td) resulted lower than AL and AC. The four dried-G samples showed an endothermic signal around 120 °C but with differences on enthalpy values. Current results suggest that the acid used and the pH of the solution during the thermal process would affect the physical-chemical properties of the by-products. The possibility to obtain different pigskin by-products using food grade acid could be an option for obtaining novel ASC and G use. Independently of the treatment, the G by-product was the main yield. Likewise, further studies are required to understand the by-products chemical differences and their potential uses.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
Universitas Sultan Ageng Tirtayasa. Fakultas Pertanian. Program Studi Teknologi Pangan  
dc.rights
info:eu-repo/semantics/openAccess  
dc.rights.uri
https://creativecommons.org/licenses/by-sa/2.5/ar/  
dc.subject
BYOPOLIMERS  
dc.subject
DSC  
dc.subject
UPCYCLING FOOD PRODUCTS  
dc.subject
LOSS AND WASTE FOOD  
dc.subject.classification
Alimentos y Bebidas  
dc.subject.classification
Otras Ingenierías y Tecnologías  
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS  
dc.title
Pigskin Treatment Using Different Food-Grade-Acids: Effects on The Physicochemical Characteristics of The By-Products  
dc.type
info:eu-repo/semantics/article  
dc.type
info:ar-repo/semantics/artículo  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.date.updated
2024-01-31T12:59:59Z  
dc.identifier.eissn
2715-422X  
dc.journal.volume
5  
dc.journal.number
2  
dc.journal.pagination
103-115  
dc.journal.pais
Indonesia  
dc.journal.ciudad
Baten  
dc.description.fil
Fil: Velazquez, Diego Ezequiel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil; Argentina. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ciencias Exactas. Instituto de Física de Materiales; Argentina  
dc.description.fil
Fil: Sánchez, Mariana Marta. Instituto Nacional de Tecnología Industrial; Argentina  
dc.description.fil
Fil: Latorre, Maria Emilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil. Centro de Investigación Veterinaria de Tandil. Universidad Nacional del Centro de la Provincia de Buenos Aires. Centro de Investigación Veterinaria de Tandil. Provincia de Buenos Aires. Gobernación. Comision de Investigaciones Científicas. Centro de Investigación Veterinaria de Tandil; Argentina  
dc.journal.title
Food ScienTech Journal  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://jurnal.untirta.ac.id/index.php/fsj/article/view/19939  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.33512/fsj.v5i2.19939