Assessment of possibilities of food grade gelatines preparation from chicken skin

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F18%3A63523469" target="_blank" >RIV/70883521:28110/18:63523469 - isvavai.cz</a>

Výsledek na webu

<a href="https://mendelnet.cz/pdfs/mnt/2018/01/60.pdf" target="_blank" >https://mendelnet.cz/pdfs/mnt/2018/01/60.pdf</a>

DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Assessment of possibilities of food grade gelatines preparation from chicken skin

Popis výsledku v původním jazyce

Chicken skin is a product obtained from the poultry meat processing. This tissue contains mainly fat and proteins, especially collagen. Collagen could be gained from a purification process in which undesirable components, such as fats, pigments and globular proteins, are extracted from the skin. Purified collagen might be used as a starting material for the preparation of high gel strength gelatines applied in food, pharmaceutical and cosmetic industry. Chicken skins are also suitable for processing into collagen hydrolysates of various molecular weights with different purposes as food and cosmetic additives. The aim of this study was to prepare gelatines from chicken skins. Prior to the extraction, non-collagen parts from chicken skin were removed with 1M NaCl, 0.5% NaOH; fats were removed with mixture of Petroleum Ether and Ethanol (1:1). 5 samples of gelatines were prepared by extraction with hot water after pre-treatment with proteolytic enzyme. Effect of extraction conditions, different extraction temperatures (40-80 degrees C) and fixed extraction time (60 min), on gelatine gel strength and yield of the process, were examined. Yields of extracted gelatines ranged between 42-72%. Gel strengths of prepared gelatine samples were between 252-354 Bloom. What is more, prepared chicken skin gelatines were compared with commercial pork and beef gelatines. Results displayed that prepared chicken skin gelatines have comparable gel strength with commercial gelatines.

Název v anglickém jazyce

Assessment of possibilities of food grade gelatines preparation from chicken skin

Popis výsledku anglicky

Chicken skin is a product obtained from the poultry meat processing. This tissue contains mainly fat and proteins, especially collagen. Collagen could be gained from a purification process in which undesirable components, such as fats, pigments and globular proteins, are extracted from the skin. Purified collagen might be used as a starting material for the preparation of high gel strength gelatines applied in food, pharmaceutical and cosmetic industry. Chicken skins are also suitable for processing into collagen hydrolysates of various molecular weights with different purposes as food and cosmetic additives. The aim of this study was to prepare gelatines from chicken skins. Prior to the extraction, non-collagen parts from chicken skin were removed with 1M NaCl, 0.5% NaOH; fats were removed with mixture of Petroleum Ether and Ethanol (1:1). 5 samples of gelatines were prepared by extraction with hot water after pre-treatment with proteolytic enzyme. Effect of extraction conditions, different extraction temperatures (40-80 degrees C) and fixed extraction time (60 min), on gelatine gel strength and yield of the process, were examined. Yields of extracted gelatines ranged between 42-72%. Gel strengths of prepared gelatine samples were between 252-354 Bloom. What is more, prepared chicken skin gelatines were compared with commercial pork and beef gelatines. Results displayed that prepared chicken skin gelatines have comparable gel strength with commercial gelatines.

Druh

D - Stať ve sborníku

CEP obor

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OECD FORD obor

21101 - Food and beverages

Projekt

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Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2018

Kód důvěrnosti údajů

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

Název statě ve sborníku

PROCEEDINGS OF 25TH INTERNATIONAL PHD STUDENTS CONFERENCE (MENDELNET 2018)

ISBN

978-80-7509-597-8

ISSN

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e-ISSN

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Počet stran výsledku

6

Strana od-do

290-295

Název nakladatele

Mendel University in Brno

Místo vydání

Brno

Místo konání akce

Brno

Datum konání akce

7. 11. 2018

Typ akce podle státní příslušnosti

WRD - Celosvětová akce

Kód UT WoS článku

000462205300054