Návrh zpracování vedlejších kuřecích produktů na potravinářský kolagen

Abstract

The consumption of poultry has been on rise and shows no signs of diminishing; hence greater importance is placed on subsequently treating animal by-products, which are divided into 3 categories. Such materials are produced in large quantities, and with respect to its biological nature, needs to be handled in a way that prevents polluting the environment. Finding an effective use for this by-products, for example, as a raw material which could be processed into other products, would constitute an ideal way to address the issue. Indeed, it contains large amounts of protein, especially collagen, as widely applied in the food sector and other industries. By-products that boast a high proportion of collagen include the skin of poultry, which can be obtained by a procedure involving controlled isolation of any undesirable components, i.e. fats, soluble non-collagenous proteins and pigments. Hence, what was once considered waste is turned into a valuable raw material rich in collagen, and further transformation of the latter translates into soluble collagen and collagen hydrolysate. As an example, chicken skin, which is high in fats (84%), can be effectively defatted by shaking of grinded raw material in a mixture of solvents for a certain period of time, the result being collagen with the residual fats content of approximately 14% using mixture of solvents petroleum ether and ethanol. The use of acetone brought a similar effect (18%). However, the use of NaHCO3solution did not lead to the acceptable result (81%). The shaking of the raw material in water solution with lipolytic enzymes was also tested. Three types of enzymes in different concentrations were used for this purpose, but the residual fats content was also much higher compared to chemical solvents (48 - 69%). Possibilities for further processing of the raw material into products with potential applications in industry were also proposed. © 2020 Czech Environment Management Center. All rights reserved.