Chicken skin gelatine as an alternative to pork and beef gelatines

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F19%3A63523488" target="_blank" >RIV/70883521:28110/19:63523488 - isvavai.cz</a>

Alternative codes found

RIV/70883521:28150/19:63523488 RIV/70883521:28610/19:63523488

Result on the web

<a href="https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1022/776" target="_blank" >https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1022/776</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.5219/1022" target="_blank" >10.5219/1022</a>

Result language

angličtina

Original language name

Chicken skin gelatine as an alternative to pork and beef gelatines

Original language description

Poultry meat-processing industry produces considerably large amounts of by-products (such as chicken skins, heads, feathers, viscera, bones and legs) containing significant volumes of proteins, particularly collagen. One of the possibilities of advantageous utilization of these under-used by-products can be their application as a raw material rich in collagen for preparation of gelatine, a partial hydrolysate of collagen. In the present study, chicken skins obtained as a by-product from the chicken-breast processing were purified from non-collagen proteins, pigments and fats. Collagen was treated with proteolytic enzymes and the gelatine extraction was performed in distilled water at temperatures of 40, 50, 60, 70 and 80 °C during the constant extraction time of 60 min. The influence of the technological conditions on gelatine functional properties including viscosity, clarity, water holding and fat binding capacity, emulsifying and foaming properties was explored. Certain functional properties of prepared gelatines were significantly affected by the extraction temperature, while on some other properties the extraction temperature had no significant effect. Viscosity of prepared chicken skin gelatines was in the range from 3 to 5.7 mPa.s -1 , clarity from 1.5 to 2%, water holding capacity from 3.8 to 5.6 mL.g -1 , fat binding capacity from 0.9 to 1.3 mL.g -1 , emulsion capacity from 35 to 50%, emulsion stability from 73 to 88%, foaming capacity from 18 to 61% and finally foaming stability was from 4 to 39%. Chicken skin gelatines were compared with commercial food grade pork and beef gelatines. Prepared chicken skin gelatines showed better viscosity, fat binding capacity and foaming stability than mammalian gelatines, while water holding capacity, emulsifying stability and foaming capacity were not as good as in beef and pork gelatines. Emulsifying capacity was comparable with commercial gelatines. Therefore, chicken skin gelatine has the potential as an alternative to traditional gelatines from mammalian sources, such as pork or beef bones and skins.

Czech name

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Czech description

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Type

J_SC - Article in a specialist periodical, which is included in the SCOPUS database

CEP classification

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OECD FORD branch

21101 - Food and beverages

Project

—

Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2019

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Potravinárstvo

ISSN

1338-0230

e-ISSN

—

Volume of the periodical

13

Issue of the periodical within the volume

1

Country of publishing house

SK - SLOVAKIA

Number of pages

10

Pages from-to

224-233

UT code for WoS article

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EID of the result in the Scopus database

2-s2.0-85064905841