Thermal stability of chicken skin gelatine gels in comparison with commercial gelatines

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F19%3A63526207" target="_blank" >RIV/70883521:28110/19:63526207 - isvavai.cz</a>

Alternative codes found

RIV/70883521:28150/19:63526207

Result on the web

<a href="https://mnet.mendelu.cz/mendelnet2019/mnet_2019_full.pdf" target="_blank" >https://mnet.mendelu.cz/mendelnet2019/mnet_2019_full.pdf</a>

DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Thermal stability of chicken skin gelatine gels in comparison with commercial gelatines

Original language description

Gelatine is a partial hydrolysate of collagen obtained from pre-treated raw material extracted in distilled water at higher temperatures. Its excellent functional properties predestine it for various applications not only in the food industry but also in further sectors. Technological conditions of the preparation process may influence gelatine structure and thus its quality. That is mainly assessed by gelatine gel strength and its thermal stability which was tested in this study. Chicken skin gelatines (CSG) were gained by enzymatic pre-treatment of the feedstock followed by extraction at five different temperatures. Series of CSG gels were prepared and their thermal stability was tested at three different temperatures (23, 29 and 35 degrees C). Changes in gelatine gel strength were monitored. What is more, results of CSG were compared with commercial beef and pork food-grade gelatines. The highest thermal stability was observed within CSG70 (CSG extracted at the temperature of 70 degrees C) at the temperature of 23 degrees C, within CSG50 at the temperature of 29 degrees C and CSG40 at the temperature of 35 degrees C. The lowest thermal stability was recorded in CSG80. These results have shown that thermal stability of CSG gels is comparable or even better than the one of commercial gelatines. Therefore, CSG provides a wide range of applications, particularly in the food industry, i.e. in confectionery.

Czech name

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Czech description

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Type

D - Article in proceedings

CEP classification

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OECD FORD branch

21101 - Food and beverages

Project

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Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2019

Confidentiality

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

Article name in the collection

MendelNet 2019: Proceedings of 26th International PhD Students Conference

ISBN

978-80-7509-688-3

ISSN

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e-ISSN

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Number of pages

6

Pages from-to

368-373

Publisher name

Mendelova univerzita v Brně

Place of publication

Brno

Event location

Brno

Event date

Nov 6, 2019

Type of event by nationality

WRD - Celosvětová akce

UT code for WoS article

000576735500066