Article (Scientific journals)
Turkey liver: Physicochemical characteristics and functional properties of protein fractions
Zouari, Nacim; Fakhfakh, Nahed; Amara-Dali, Wafa Ben et al.
2011In Food and Bioproducts Processing, 89 (2), p. 142 - 148
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Keywords :
Emulsifying properties; Foaming characteristics; Physicochemical composition; Turkey liver
Abstract :
[en] Turkey liver is an important edible meat by-product. However, it is generally unprocessed, underutilized and low-priced compared to mammalian livers. The present investigation was conducted to provide information on physicochemical composition and functional characteristics of turkey liver. Proximate composition (%) was: moisture (72.3 ± 1.2), protein (21.9 ± 0.6), fat (2.9 ± 1.6), carbohydrate (1.4 ± 0.7), and total ash (1.5 ± 0.1). Cholesterol, glycogen and total heme pigments (g/kg) in the turkey liver were 2.05 ± 0.06, 5.36 ± 0.01 and 2.3 ± 0.08, respectively. Contents in saturated, monounsaturated and polyunsaturated fatty acids (%) were 42.5, 14.6 and 32.6 respectively. Interestingly, turkey liver fat also contains 5% of camphor (oxygenated monoterpene). Mineral concentrations (mg/kg) in liver were: Na (817 ± 14), K (1390 ± 90), Ca (31.4 ± 0.3), Mg (23 ± 0.4), Fe (161 ± 5), Zn (40 ± 2) and Cu (34 ± 2). Liver proteins extracted at 5 or 10 g/l NaCl showed the highest foaming capacity (P < 0.05). Addition of xanthan (1-3 g/l) to liver proteins improved both foam formation and its stability (P < 0.05). Turkey liver also showed interesting emulsifying properties. The emulsion stability of liver proteins was more pronounced at high NaCl concentration (20 g/l). The highest emulsion stability was obtained at acidic or basic pH values (P < 0.05) and decreased at pH 6. © 2010 The Institution of Chemical Engineers.
Disciplines :
Biochemistry, biophysics & molecular biology
Author, co-author :
Zouari, Nacim;  Laboratoire de Biochimie et de Génie Enzymatique des Lipases, ENIS, 3038 Sfax, Tunisia ; Institut Supérieur de Biologie Appliquée de Médenine, 4119 Médenine, Tunisia
Fakhfakh, Nahed;  Laboratoire de Génie Enzymatique et de Microbiologie, ENIS, 3038 Sfax, Tunisia
Amara-Dali, Wafa Ben;  Laboratoire d'Analyse Alimentaire, ENIS, 3038 Sfax, Tunisia
Sellami, Mohamed;  Laboratoire de Biochimie et de Génie Enzymatique des Lipases, ENIS, 3038 Sfax, Tunisia
Msaddak, Lotfi;  Société Chahia, 3003 Sfax, Tunisia
Ayadi, Mohamed ;  Laboratoire d'Analyse Alimentaire, ENIS, 3038 Sfax, Tunisia
Language :
English
Title :
Turkey liver: Physicochemical characteristics and functional properties of protein fractions
Publication date :
April 2011
Journal title :
Food and Bioproducts Processing
ISSN :
0960-3085
eISSN :
1744-3571
Publisher :
Elsevier BV
Volume :
89
Issue :
2
Pages :
142 - 148
Peer reviewed :
Peer Reviewed verified by ORBi
Available on ORBi :
since 16 December 2024

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