Cover & TOC
Document type
články
články
Document record
Source: BMČ - články
Title
Chicken Heads as a Promising By-Product for Preparation of Food Gelatins / R. Gál, P. Mokrejš, P. Mrázek, J. Pavlačková, D. Janáčová, J. Orsavová,
Author
Gál, Robert
Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, Vavrečkova 275, 760 01 Zlín, Czech Republic.

Mokrejš, Pavel
Department of Polymer Engineering, Faculty of Technology, Tomas Bata University in Zlin, Vavrečkova 275, 760 01 Zlín, Czech Republic.

Mrázek, Petr
Department of Polymer Engineering, Faculty of Technology, Tomas Bata University in Zlin, Vavrečkova 275, 760 01 Zlín, Czech Republic.

Pavlačková, Jana
Department of Lipids, Detergents and Cosmetics Technology, Faculty of Technology, Tomas Bata University in Zlín, Vavrečkova 275, 760 01 Zlín, Czech Republic.

Janáčová, Dagmar
Department of Processing Control and Applied Computer Science, Faculty of Applied Informatics, Tomas Bata University in Zlín, Nad Stráněmi 4511, 760 05 Zlín, Czech Republic.

Orsavová, Jana
Linguae Centre, Faculty of Humanities, Tomas Bata University in Zlín, Štefánikova 5670, 760 01 Zlín, Czech Republic.

Cited source
Molecules. 2020, roč. 25, č. 3. ISSN: 1420-3049; (OCoLC)45128851.
Date of issue
2020
Language
angličtina
Country
Švýcarsko
Document type
články
DOI
Grant number
QK 1920190 (Ministry of Agriculture of the Czech Republic)     vyhledat publikace
IGA/FT/2020/002 (The Internal Grant Agency of the Faculty of Technology, Tomas Bata University in Zlín)     vyhledat publikace
Pubmed ID
Link
Record number
bmc20028587
Persistent link
MESH descriptor
zvířata
kur domácí (metabolismus)
kolagen (metabolismus, chemie)
potraviny
průmysl zpracování potravin (přístrojové vybavení, metody)
želatina (analýza, izolace a purifikace, chemie)
gely (izolace a purifikace, chemie)
hlava
proteasy
časové faktory
viskozita
Genre
English 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.
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