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Chicken heads as a promising by-product for preparation of food gelatins

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dc.title Chicken heads as a promising by-product for preparation of food gelatins en
dc.contributor.author Gál, Robert
dc.contributor.author Mokrejš, Pavel
dc.contributor.author Mrázek, Petr
dc.contributor.author Pavlačková, Jana
dc.contributor.author Janáčová, Dagmar
dc.contributor.author Orsavová, Jana
dc.relation.ispartof Molecules
dc.identifier.issn 1420-3049 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued 2020
utb.relation.volume 25
utb.relation.issue 3
dc.type article
dc.language.iso en
dc.publisher MDPI AG
dc.identifier.doi 10.3390/molecules25030494
dc.relation.uri https://www.mdpi.com/1420-3049/25/3/494
dc.subject by-products en
dc.subject chicken heads en
dc.subject enzyme technology en
dc.subject extraction en
dc.subject food applications en
dc.subject gelatin en
dc.subject innovative process en
dc.subject sustainability en
dc.description.abstract Every year, the poultry industry produces a large number of by-products such as chicken heads containing a considerable proportion of proteins, particularly collagen. To prepare gelatin is one of the possibilities to advantageously utilize these by-products as raw materials. The aim of the paper was to process chicken heads into gelatins. An innovative method for conditioning starting raw material was using the proteolytic enzyme. Three technological factors influencing the yield and properties of extracted gelatins were monitored including the amount of enzyme used in the conditioning of the raw material (0.4% and 1.6%), the time of the conditioning (18 and 48 h), and the first gelatin extraction time (1 and 4 h). The gelatin yield was between 20% and 36%. The gelatin gel strength ranged from 113 to 355 Bloom. The viscosity of the gelatin solution was determined between 1.4 and 9.5 mPa.s. The content of inorganic solids varied from 2.3% to 3.9% and the melting point of the gelatin gel was recorded between 34.5 and 42.2 °C. This study has shown that gelatin obtained from chicken heads has a promising potential with diverse possible applications in the food industry, pharmacy, and cosmetics. © 2020 by the authors. en
utb.faculty Faculty of Technology
utb.faculty Faculty of Applied Informatics
utb.faculty Faculty of Humanities
dc.identifier.uri http://hdl.handle.net/10563/1009579
utb.identifier.scopus 2-s2.0-85078238433
utb.identifier.wok 000515384800064
utb.identifier.pubmed 31979349
utb.identifier.coden MOLEF
utb.source j-scopus
dc.date.accessioned 2020-03-02T12:28:38Z
dc.date.available 2020-03-02T12:28:38Z
dc.description.sponsorship Ministry of Agriculture of the Czech RepublicMinistry of Agriculture, Czech Republic [QK 1920190]; European Regional Development Fund - project CEBIA-Tech [CZ.1.05/2.1.00/03.0089]; Internal Grant Agency of the Faculty of Technology, Tomas Bata University in Zlin [IGA/FT/2020/002]
dc.rights Attribution 4.0 International
dc.rights.uri http://creativecommons.org/licenses/by/4.0/
dc.rights.access openAccess
utb.ou Department of Food Technology
utb.ou Department of Polymer Engineering
utb.ou Department of Lipids, Detergents and Cosmetics Technology
utb.ou Department of Processing Control and Applied Computer Science
utb.ou Linguae Centre
utb.contributor.internalauthor Gál, Robert
utb.contributor.internalauthor Mokrejš, Pavel
utb.contributor.internalauthor Mrázek, Petr
utb.contributor.internalauthor Pavlačková, Jana
utb.contributor.internalauthor Janáčová, Dagmar
utb.contributor.internalauthor Orsavová, Jana
utb.fulltext.sponsorship The Ministry of Agriculture of the Czech Republic ‐ project Reference No. QK 1920190; European Regional Development Fund ‐ project CEBIA‐Tech Reference No. CZ.1.05/2.1.00/03.0089; the Internal Grant Agency of the Faculty of Technology, Tomas Bata University in Zlín, Reference No. IGA/FT/2020/002.
utb.wos.affiliation [Gal, Robert] Tomas Bata Univ Zlin, Fac Technol, Dept Food Technol, Vavreckova 275, Zlin 76001, Czech Republic; [Mokrejs, Pavel; Mrazek, Petr] Tomas Bata Univ Zlin, Fac Technol, Dept Polymer Engn, Vavreckova 275, Zlin 76001, Czech Republic; [pavlackova, Jana] Tomas Bata Univ Zlin, Fac Technol, Dept Lipids Detergents & Cosmet Technol, Vavreckova 275, Zlin 76001, Czech Republic; [Janacova, Dagmar] Tomas Bata Univ Zlin, Fac Appl Informat, Dept Proc Control & Appl Comp Sci, Nad Stranemi 4511, Zlin 76005, Czech Republic; [Orsavova, Jana] Tomas Bata Univ Zlin, Fac Humanities, Linguae Ctr, Stefanikova 5670, Zlin 76001, Czech Republic
utb.scopus.affiliation Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, Vavrečkova 275, Zlín, 760 01, Czech Republic; Department of Polymer Engineering, Faculty of Technology, Tomas Bata University in Zlín, Vavrečkova 275, Zlín, 760 01, Czech Republic; Department of Lipids, Detergents and Cosmetics Technology, Faculty of Technology, Tomas Bata University in Zlín, Vavrečkova 275, Zlín, 760 01, Czech Republic; Department of Processing Control and Applied Computer Science, Faculty of Applied Informatics, Tomas Bata University in Zlín, Nad Stráněmi 4511, Zlín, 760 05, Czech Republic; Linguae Centre, Faculty of Humanities, Tomas Bata University in Zlín, Štefánikova 5670, Zlín, 760 01, Czech Republic
utb.fulltext.projects QK 1920190
utb.fulltext.projects CZ.1.05/2.1.00/03.0089
utb.fulltext.projects IGA/FT/2020/002
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Attribution 4.0 International Except where otherwise noted, this item's license is described as Attribution 4.0 International