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Assessment of possibilities of food grade gelatines preparation from chicken skin

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dc.title Assessment of possibilities of food grade gelatines preparation from chicken skin en
dc.contributor.author Mrázek, Petr
dc.contributor.author Mokrejš, Pavel
dc.contributor.author Gál, Robert
dc.relation.ispartof Proceedings of 25th International PhD Students Conference (MENDELNET 2018)
dc.date.issued 2018
dc.citation.spage 290
dc.citation.epage 295
dc.event.title 25th International PhD Students Conference for Undergraduate and Postgraduate Students (MendelNet)
dc.event.location Brno
utb.event.state-en Czech Republic
utb.event.state-cs Česká republika
dc.event.sdate 2018-11-07
dc.event.edate 2018-11-08
dc.type conferenceObject
dc.language.iso en
dc.publisher Mendelova univerzita v Brně
dc.subject chicken skin en
dc.subject collagen en
dc.subject collagen hydrolysate en
dc.subject extraction en
dc.subject food grade gelatine en
dc.subject protease en
dc.description.abstract 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. en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1008605
utb.identifier.obdid 43880443
utb.identifier.wok 000462205300054
utb.source d-wok
dc.date.accessioned 2019-07-08T11:59:58Z
dc.date.available 2019-07-08T11:59:58Z
dc.description.sponsorship Internal Grant Agency of the Faculty of Technology, Tomas Bata University in Zlin [IGA/FT/2018/008, IGA/FT/2018/003]
utb.contributor.internalauthor Mrázek, Petr
utb.contributor.internalauthor Mokrejš, Pavel
utb.contributor.internalauthor Gál, Robert
utb.fulltext.affiliation Petr Mrazek 1, Pavel Mokrejs 1, Robert Gal 2 1 Department of Polymer Engineering 2 Department of Food Technology Tomas Bata University in Zlin Vavreckova 275, 760 01 Zlin CZECH REPUBLIC p_mrazek@ft.utb.cz
utb.fulltext.dates -
utb.wos.affiliation [Mrazek, Petr; Mokrejs, Pavel] Tomas Bata Univ Zlin, Dept Polymer Engn, Vavreckova 275, Zlin 76001, Czech Republic; [Gal, Robert] Tomas Bata Univ Zlin, Dept Food Technol, Vavreckova 275, Zlin 76001, Czech Republic
utb.fulltext.ou Department of Polymer Engineering
utb.fulltext.ou Department of Polymer Engineering
utb.fulltext.ou Department of Food Technology
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