Optimization of protein extraction for slaughtered and non slaughtered broiler chicken meat authentication by biogenic silver nanoparticles interaction
The slaughtering of broiler chicken is considered as a key factor to reduce the blood volume in the meat. Today, consumer demands low fat, safe, healthy and fresh meat. In order to fulfill above demands, meat should have low levels of blood, which can readily be achieved by the proper slaughtering o...
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| Format: | Thesis |
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| Language: | English |
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| Online Access: | http://dspace.unimap.edu.my:80/xmlui/bitstream/123456789/77863/1/Page%201-24.pdf http://dspace.unimap.edu.my:80/xmlui/bitstream/123456789/77863/2/Full%20text.pdf http://dspace.unimap.edu.my:80/xmlui/bitstream/123456789/77863/4/Kamrun%20Nahar.pdf |
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| Summary: | The slaughtering of broiler chicken is considered as a key factor to reduce the blood volume in the meat. Today, consumer demands low fat, safe, healthy and fresh meat. In order to fulfill above demands, meat should have low levels of blood, which can readily be achieved by the proper slaughtering of animals. Currently, there is no proper identifying method available to differentiate between slaughtered and non-slaughtered broiler chicken meat. Therefore, distinguish between slaughtered and non-slaughtered meat is an important element in meat industries for a healthy and pious living. In addition, proteins are essential components of meat tissue and they participate in every process within cells. The protein extractability, protein solubility, and water content measurement of slaughtered and non-slaughtered meat were conducted in this research. The silver nanoparticles were prepared by simple, capable, and eco-friendly biosynthesis method using plant extracts. The highest protein extraction for phosphate buffer was obtained at pH 8.0, with a value of 92.80 mg/g. In addition, the significant protein extractability was
found for non-slaughtered meat at pH 8.0 with a value of 95.43 mg/g compare to slaughtered meat value was 81.42 mg/g and the optimum protein extractability was found for non-slaughtered meat with a value of 96.40 compare to slaughtered meat value 87.23 at 25° C and NaCl was best protein extractant for non-slaughtered meat at 1.4 molarity. |
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