Valorization of Chicken Deboner Residues: Gelatin Extraction and Application
Identifikátory výsledku
Kód výsledku v IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F24%3A63579783" target="_blank" >RIV/70883521:28110/24:63579783 - isvavai.cz</a>
Výsledek na webu
—
DOI - Digital Object Identifier
—
Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
Valorization of Chicken Deboner Residues: Gelatin Extraction and Application
Popis výsledku v původním jazyce
In recent decades, the amount of waste in the food industry has significantly increased worldwide. Food waste can be categorized into two types: waste from human consumption and non-edible industrial by-products. One type of these by-products is known as animal by-products. This study aims to reduce this waste by repurposing valuable animal parts as raw materials for gelatin extraction. We optimized the gelatin extraction process from mechanically deboned chicken meat residues and thoroughly analyzed its physicochemical and rheological properties. The controlled independent factors were temperature and extraction time which were analyzed by Taguchi experimental design. As a result, we acquired that all of our gelatins perform high gel strength (between 196 and 353 Bloom) and viscosity (between 3.2 and 7.6 mPa·s), with the highest values at the maximum set temperature or maximum set extraction time. Our results indicate that our gelatins' high gel strength and viscosity make them ideal for use as a gelling agent in jelly confectioneries within the food industry. The processing technology of mechanically deboned chicken meat residues is environmentally friendly and meets the requirements of zero-waste technology.
Název v anglickém jazyce
Valorization of Chicken Deboner Residues: Gelatin Extraction and Application
Popis výsledku anglicky
In recent decades, the amount of waste in the food industry has significantly increased worldwide. Food waste can be categorized into two types: waste from human consumption and non-edible industrial by-products. One type of these by-products is known as animal by-products. This study aims to reduce this waste by repurposing valuable animal parts as raw materials for gelatin extraction. We optimized the gelatin extraction process from mechanically deboned chicken meat residues and thoroughly analyzed its physicochemical and rheological properties. The controlled independent factors were temperature and extraction time which were analyzed by Taguchi experimental design. As a result, we acquired that all of our gelatins perform high gel strength (between 196 and 353 Bloom) and viscosity (between 3.2 and 7.6 mPa·s), with the highest values at the maximum set temperature or maximum set extraction time. Our results indicate that our gelatins' high gel strength and viscosity make them ideal for use as a gelling agent in jelly confectioneries within the food industry. The processing technology of mechanically deboned chicken meat residues is environmentally friendly and meets the requirements of zero-waste technology.
Klasifikace
Druh
D - Stať ve sborníku
CEP obor
—
OECD FORD obor
21101 - Food and beverages
Návaznosti výsledku
Projekt
—
Návaznosti
S - Specificky vyzkum na vysokych skolach
Ostatní
Rok uplatnění
2024
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Údaje specifické pro druh výsledku
Název statě ve sborníku
Týden výzkumu a inovací pro praxi a životní prostředí - TVIP 2024
ISBN
978-80-85990-42-3
ISSN
—
e-ISSN
—
Počet stran výsledku
8
Strana od-do
1-8
Název nakladatele
CEMC - České ekologické manažerské centrum
Místo vydání
Praha
Místo konání akce
Hustopeče
Datum konání akce
12. 11. 2024
Typ akce podle státní příslušnosti
CST - Celostátní akce
Kód UT WoS článku
—