Biotechnological preparation of chicken skin gelatine using factorial design of experiments

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28140%2F22%3A63553558" target="_blank" >RIV/70883521:28140/22:63553558 - isvavai.cz</a>

Alternative codes found

RIV/70883521:28150/22:63553558 RIV/70883521:28110/22:63553558

Result on the web

<a href="https://www.sciencedirect.com/science/article/pii/S2212429222001614" target="_blank" >https://www.sciencedirect.com/science/article/pii/S2212429222001614</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.fbio.2022.101702" target="_blank" >10.1016/j.fbio.2022.101702</a>

Result language

angličtina

Original language name

Biotechnological preparation of chicken skin gelatine using factorial design of experiments

Original language description

Poultry meat production steadily increases and its by-products including legs or skins may be further utilized to prepare gelatine, generally by using alkali or acid substances. Since they are toxic, different methods are desirable, e.g. applying proteolytic enzymes. Using enzymes is beneficial as they shorten processing time and reduce the required water amount. Processing conditions (the enzyme amount during the pre-treatment, first and second extraction temperature and time) of the process may influence gelatine quality and its yield. In this study, gelatines were prepared from chicken skin at different conditions in the series of combined factorial design of experiments. The significance of the influence of the conditions on the quality (gel strength, viscosity, melting and gelling point) and yield of chicken skin gelatine (CSG) was observed. The highest yield (31.5%) was obtained at the conditions of the enzyme amount of 0.8%, first extraction temperature 80 degrees C and time 30 min, second extraction temperature 90 degrees C and time 60 min. Furthermore, the highest CSG quality of gel strength (190 Bloom), viscosity (4.06 mPas), melting point (38.3 degrees C) and gelling point (20.5 degrees C) was obtained at the conditions of 0.2%/ 50 degrees C/30 min in the first extraction.

Czech name

—

Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

20903 - Bioproducts (products that are manufactured using biological material as feedstock) biomaterials, bioplastics, biofuels, bioderived bulk and fine chemicals, bio-derived novel materials

Project

—

Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2022

Confidentiality

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

Name of the periodical

Food Bioscience

ISSN

2212-4292

e-ISSN

2212-4306

Volume of the periodical

47

Issue of the periodical within the volume

Neuveden

Country of publishing house

NL - THE KINGDOM OF THE NETHERLANDS

Number of pages

10

Pages from-to

nestrankovano

UT code for WoS article

000798813100008

EID of the result in the Scopus database

2-s2.0-85128289560