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Chicken skin gelatine as an alternative to pork and beef gelatines

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dc.title Chicken skin gelatine as an alternative to pork and beef gelatines en
dc.contributor.author Mrázek, Petr
dc.contributor.author Mokrejš, Pavel
dc.contributor.author Gál, Robert
dc.contributor.author Orsavová, Jana
dc.relation.ispartof Potravinarstvo Slovak Journal of Food Sciences
dc.identifier.issn 1338-0230 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued 2019
utb.relation.volume 13
utb.relation.issue 1
dc.citation.spage 224
dc.citation.epage 233
dc.type article
dc.language.iso en
dc.publisher HACCP Consulting
dc.identifier.doi 10.5219/1022
dc.subject Chicken skin en
dc.subject Collagen en
dc.subject Food grade gelatine en
dc.subject Functional properties en
dc.subject Poultry by-products en
dc.description.abstract Poultry meat-processing industry produces considerably large amounts of by-products (such as chicken skins, heads, feathers, viscera, bones and legs) containing significant volumes of proteins, particularly collagen. One of the possibilities of advantageous utilization of these under-used by-products can be their application as a raw material rich in collagen for preparation of gelatine, a partial hydrolysate of collagen. In the present study, chicken skins obtained as a by-product from the chicken-breast processing were purified from non-collagen proteins, pigments and fats. Collagen was treated with proteolytic enzymes and the gelatine extraction was performed in distilled water at temperatures of 40, 50, 60, 70 and 80 °C during the constant extraction time of 60 min. The influence of the technological conditions on gelatine functional properties including viscosity, clarity, water holding and fat binding capacity, emulsifying and foaming properties was explored. Certain functional properties of prepared gelatines were significantly affected by the extraction temperature, while on some other properties the extraction temperature had no significant effect. Viscosity of prepared chicken skin gelatines was in the range from 3 to 5.7 mPa.s -1 , clarity from 1.5 to 2%, water holding capacity from 3.8 to 5.6 mL.g -1 , fat binding capacity from 0.9 to 1.3 mL.g -1 , emulsion capacity from 35 to 50%, emulsion stability from 73 to 88%, foaming capacity from 18 to 61% and finally foaming stability was from 4 to 39%. Chicken skin gelatines were compared with commercial food grade pork and beef gelatines. Prepared chicken skin gelatines showed better viscosity, fat binding capacity and foaming stability than mammalian gelatines, while water holding capacity, emulsifying stability and foaming capacity were not as good as in beef and pork gelatines. Emulsifying capacity was comparable with commercial gelatines. Therefore, chicken skin gelatine has the potential as an alternative to traditional gelatines from mammalian sources, such as pork or beef bones and skins. © 2019 Potravinarstvo Slovak Journal of Food Sciences. en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1008657
utb.identifier.obdid 43880462
utb.identifier.scopus 2-s2.0-85064905841
utb.source j-scopus
dc.date.accessioned 2019-07-08T12:00:00Z
dc.date.available 2019-07-08T12:00:00Z
dc.rights Attribution 3.0 Unported
dc.rights.uri https://creativecommons.org/licenses/by/3.0/
dc.rights.access openAccess
utb.contributor.internalauthor Mrázek, Petr
utb.contributor.internalauthor Mokrejš, Pavel
utb.contributor.internalauthor Gál, Robert
utb.contributor.internalauthor Orsavová, Jana
utb.scopus.affiliation Tomas Bata University in Zlín, Faculty of technology, Department of Polymer Engineering, Vavrečkova 275, Zlín, 760 01, Czech Republic; Tomas Bata University in Zlín, Faculty of technology, Department of Food Technology, Vavrečkova 275, Zlín, 760 01, Czech Republic; Tomas Bata University in Zlín, Faculty of Humanities, Language Centre, Štefánikova 5670, Zlín, 760 01, Czech Republic
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